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🥧 Paleo Pumpkin Pie: A Healthy & Delicious Thanksgiving Treat! 🥧
This Thanksgiving, enjoy a guilt-free pumpkin pie that's both delicious and good for you! This paleo-friendly recipe is made with wholesome ingredients and is naturally gluten-free and refined sugar-free.
Choose your crust:
* Almond Flour Crust:
* 1 cup almond flour
* 1/4 cup tapioca flour
* 1/4 cup coconut oil, melted
* 2 tablespoons maple syrup
* 1/4 teaspoon sea salt
* Coconut Flour Crust:
* 1/2 cup coconut flour
* 1/4 cup tapioca flour
* 1/4 cup coconut oil, melted
* 4 tablespoons maple syrup
* 1/4 teaspoon sea salt
* 1/4 cup water
or Buy One
For the filling:
* 1 can (15 ounces) pumpkin puree
* 1/2 cup full-fat coconut milk
* 1/4 cup maple syrup
* 2 large eggs (or flax egg replacement: 1 tablespoon ground flaxseed meal + 3 tablespoons water per egg)
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground ginger
* 1/4 teaspoon ground cloves
* 1/4 teaspoon sea salt
Instructions:
1. Preheat oven to 350°F (175°C).
2. Make the crust: Combine crust ingredients in a bowl and mix until a dough forms.
3. Press into pie plate: Press dough into a 9-inch pie plate.
4. Blind bake crust: Prick the crust with a fork and bake for 10-12 minutes, or until lightly golden.
5. Make the filling: In a large bowl, whisk together all filling ingredients until smooth.
6. Pour filling into crust.
7. Bake for 50-60 minutes, or until the center is just set.
8. Let the pie cool completely before serving.
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