Primal Pumpkin Pie

This pie is gluten-free, grain-free, dairy-free, and refined-sugar-free.
I adapted this recipe from one at 101 cookbooks. Enjoy!

The crust:
1 ½ cups almond flour
¼ cup melted butter
1 tsp salt

The filling:
1 ½ cups of pumpkin puree*
3 eggs
1 cup coconut milk
½ cup honey
1 tablespoon arrowroot starch
1 teaspoon vanilla
1 tablespoon pumpkin pie spice
1 teaspoon salt

Prepare the crust: Combine melted butter, almond flour and salt in a bowl and mix well. Transfer to a 9 inch pie plate and press evenly into the bottom and sides of the plate.

Prepare the filling: Combine all filling ingredients in a bowl and mix well.

Gently pour the filling into the crust and bake at 350 degrees for 50-60 minutes or until the center of the pie ‘sets’ (is no longer liquidy). Be sure to check on the pie about half way through. If the crust starts to get too dark, attach strips of aluminum foil to the perimeter, covering the crust, to keep it from getting burnt.

* Halve 2 small pie pumpkins, remove the seeds, and slice them into large wedges. Rub the wedges with a little oil and roast on a baking sheet in a 400 degree oven for about an hour. At that point you can scoop out the soft flesh from the skin and puree in a blender and food processor. If this doesn’t interest you, you can just buy a can of pumpkin puree (just make sure you’re buying plain old pumpkin, not pre-spiced pumpkin pie filling).


The Primal Life