What would Autumn be without something pumpkin? Whether it is spiced pumpkin lattes or pumpkin pie, the taste and smell of pumpkin is the perfect companion to cool fall weather.
Let's welcome the start of Autumn and there is no better way to celebrate than with pumpkin pie! Ok, just kidding- but it gets better with a healthy version of pumpkin pie that is dairy free AND grain free.
This recipe is a great alternative to the white sugar, corn syrup-filled store bought pumpkin pies, yet it is made from real foods and keeps the wonderful traditional flavor.
Coconut Flour Pie Crust
½ cup coconut oil or butter, melted
2 eggs, Preferably Local Pastured
¼ teaspoon sea salt
¾ cup coconut flour
1-3 tablespoons raw honey
2 cups Organic Pumpink puree (fresh or boxed)
1/2 cup Raw Honey or Maple Syrup
2 teaspoons Cinnamon
1/4 teaspoon Nutmeg
1/4 teaspoon Clove
Preheat oven to 400 degrees.
In a medium bowl beat butter, eggs, honey and salt together with a fork.
Then add coconut flour. Stir until dough holds together.
Gather the dough into a ball, then pat into a 9" greased pie pan.
Prick the dough with a fork.
Bake for 8-10 minutes or until lightly brown. Let cool.
Preheat oven to 350 degrees.
Mix pumpkin puree, eggs, honey, vanilla and spiced together in a bowl. Mix until all the ingredients are completely blended.
Pour pumpkin mixture into cooled cooked pie crust.
Cover the edges of pie crust with foil or a pie crust cover.
Bake pumpkin pie for 45 minutes or until the pie is golden brown and the center is set.