Paleo pumpkin pie

Thanksgiving, Christmas or just everyday Pumpkin Pie lovin’ this one’s a great Paleo recipe that is absolutely delicious!

Crust

• 2.5 cups of walnuts (or other nut)
• 1 tsp baking soda
• 1/4 tsp kosher salt
• 2 tbs of olive oil

Put ingredients in a food processor. Turn on food processor until the ingredients are well chopped and mixed together.

Pack the crust down evenly, with your fingers, onto a medium-sized glass pie dish and put in the oven for 15 minutes at 350 degrees F.

Filling

• 1 small can of pumpkin puree OR 2-3 cups of cooked, mashed squash
• 1 cup coconut milk
• 2 tsp vanilla extract
• 1/4 tsp ground cloves
• 1 tbsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ginger
• 1 pinch of sea salt
• 3 eggs, whisked

3 tbsp natural maple syrup (you can use less or more depending on how sweet you want your pie. You can also substitute maple syrup for your favourite sweetener (there are so many now!)

Add all filling ingredients together in a medium-sized mixing bowl. Feel free to be a little more generous with the spices of your choice, if you like. Whisk ingredients until the filling is smooth and uniform. Then, pour the filling into the piecrust until the pie is full. Bake the entire pie at 350 degrees F for 50 minutes.

Sprinkle some cinnamon on top, slice and serve. You can serve with whipped coconut cream and a nice cup of tea

Enjoy!