Sunday 10/12


Paleo Pumpkin Pie

What you will need (FILLING):
1 3/4 cups pumpkin purée
1 cup coconut milk (full fat) 
1 large ripe avocado
1/2 cup raw cashews
1/2 cup maple syrup 
3 eggs and 1 egg yolk
1 tsp. all-spice
1 tsp. cinnamon
1 tsp. pumpkin spice
1/4 tsp. sea salt

What you will need (CRUST):
2 cups almond flour 
2 Tbsp. coconut oil 
1 egg
1/4 tsp. sea salt

Directions (FILLING):
Put 1/2 cup cashews in the food processor and blend until in fine chunks.
Peel, cut and add the avocado to the mix.
Blend until creamy.
Place the mixture in a large bowl and add all other ingredients, starting with the pumpkin and coconut milk.
Mix thoroughly (I used a Cuisinart “smart stick” hand blender, which worked perfectly).

Directions (CRUST):
Add all ingredients to the food processor and mix until it looks like dough.
Grease a pie pan and place dough in the center.
Use your hands to stretch dough until it reaches the edges of the pan.
Pour in the filling mixture.
Bake at 350 degrees for 60 minutes.