PALEO PUMPKIN PIE

Maple syrup adds a delicious caramel flavor that pairs well with classic fall spices of cinnamon, ginger and nutmeg, and is reinforced with an easy addition of salt and pepper.

INGREDIENT

CRUST

2 1/2 cups almond flour (240 g)

2 tablespoons arrowroot starch (16 g)

1/2 teaspoon salt

2 tablespoons syrup (40 g)

2 tablespoons of melted or soft copra oil (27 g) or 3 tablespoons of melted or softened butter (42 g)

1 egg

PUMPKIN PIE FILLING

15 ounces of pumpkin puree

1/2 cup + 2 tablespoons coconut milk / cream from a can, beaten (335 g)

1/2 cup syrup (158 g)

1 tablespoon vanilla

1 teaspoon of cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground or grated nutmeg

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 tablespoons arrowroot starch (16 g)

2 eggs + 1 ingredient

INSTRUCTIONS

CRUST

1.Preheat oven to 350 ° F. Lightly grease 9 inch pie plate. confirm to lubricate well if using copra oil .

2.Add almond flour and salt to an outsized bowl and blend until combined.

3.Stir in syrup and copra oil or butter. Stir until you get a soft, gritty texture. I find it easy to use my hand here.

4.Add the eggs and blend until the mixture is soft.

5.Transfer the dough to your pie plate. Use your hands to press the dough into the pie pan to make your crust. The dough will probably taste a touch oily at now . After pressing the dough into the pie pan, pat it dry with a towel .

6.Select rock bottom of the crust in order that steam can escape because it cooks. Place the crusts within the preheated oven and bake for quarter-hour .

7.Remove the crust from the oven and refrigerate for 10 to fifteen minutes.

PUMPKIN PIE FILLING

8.In a large bowl, mix all fillers except eggs: pumpkin puree, coconut milk / cream, syrup , vanilla , cinnamon, ginger, nutmeg, salt, pepper, and arrowroot starch. Beat until a thick, smooth mixture forms

9.Beat the eggs until they're well combined into the filling.

10.Pour the filling into the pie shell . Roll out into a good layer.

11.Place a lid on the pie or cover the sides of the crust with foil in order that it doesn't overcook. (See photo above if you would like a visual).

12.Place the pie within the center of the oven and bake for 50 minutes. The filling may appear slightly swollen and it'll vibrate slightly when moved (it should shake slightly, not ripples).

13.Remove the pie from the oven and put aside during a safe place to chill for a minimum of 4 hours to offer the filling enough time to line .