Thursday, 8 December 2011

Perfect Paleo Pumpkin Pie

1 cup almond flour
1/2 cup ground walnuts
1/2 cup ground hazelnuts
2 tbsp butter/coconut oil
1 egg
1/4 tsp salt
1 can pumpkin
1 can coconut milk (I used just the creamy part on top)
2 tbsp coconut butter
1/4 - 1/2 cup honey/maple syrup

3 eggs
1 tbsp cinnamon
1 tbsp all spice
1 tsp ginger
1 tsp vanilla

1. Preheat oven to 180C (350F)
2. If using whole nuts, grind to a fine flour in a food processor. Personally I like it a little crunchy so I didn't make the nuts too fine
3. Mix in butter, salt and egg
4. Press into pie tin so that it evenly covers the base and sides
5. Bake for 10 minutes
1. Mix together all the ingredients until well combined
2. Pour into pre-baked pie crust
3. Bake for about 50 minutes (until knife comes out clean)
4. Enjoy with pastured double cream or coconut cream

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