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Bloggers Say: How to Make Paleo Pumpkin Pie

This grain-free pumpkin pie pleases all during a holiday feast.

About the Author: 

Megan Kelly is a Washington D.C. area runner and blogger. Megan maintains a blog titled Food and Fitness where she writes about her athletic adventures and shares recipes.

My mom and I were baking maniacs the other week. Part of the reason was trying to perfect the paleo pie crust. With out further adieu, here is the paleo pumpkin pie of your dreams...

Paleo Pie Crust:

2 cups almond flour
rounded ¼ teaspoon sea salt
2 tablespoons melted coconut oil
1 egg

Place flour and salt in food processor and pulse briefly. Add the coconut oil and egg and pulse until dough forms a ball. Press into a 9 inch pie dish. Make sure to make the bottom thin! Built up the walls and then crimp with your fingers. Bake at 350° for 5 minutes.

Paleo Pie Filling:

1 (15 ounce) can pumpkin puree
3 eggs
½ cup full fat coconut milk
⅓ cup honey
½ teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon all spice

Combine pumpkin and eggs in a food processor. Pulse in coconut milk, honey, cinnamon, nutmeg, and all spice. Pour into the semi pre baked pie crust. Bake 350° for 45 minutes. Allow to cool and let set in the fridge for about 2 hours.

From Megan: "Hey Active Life DC! My name is Megan and I am a 25 year old food and fitness lover living in Arlington. I am a runner and just started racing last March, since then have a few road races and Tough Mudders under my belt! I am looking forward to starting to train for my first marathon in early spring of next year." Read more from Megan on her blog, Food and Fitness.

Have Your Say: 

When it comes to group gatherings, how do you handle different dietary needs?
Almond and other nut-based flours: yay or nay?

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