Classic Paleo Pumpkin Pie

Gavin has been growing his own pumpkins for four years now. He supplies a local garden center with pumpkins, a local health food store and has various other accounts as well. We also keep a nice stock for ourselves to use throughout the fall and winter. I enjoy using pumpkins in many different dishes. It even goes great in chili! Adds a great extra boost of vitamins and nutrients.

Gavin LOVES pie. Pies of many kinds. Draven loves pie as well. Dan is not a big pie lover, execpt for pumpkin pie. It is by far his favorite. I have made several different healthy versions for them over the last few years but we have finally settled on a recipe that I have adjusted to their liking, ok, their loving!

Making pumpkin pie from a fresh pumpkin is definitely the way to go. Pumpkins are easy to cook and pack a good punch in the nutrient department.

So, let get to it!

For the healthiest pie possible, use my pie crust recipe.

Filling

• 1 and 3/4 cup pureed pumpkin
• 3/4 cup full fat coconut milk
• 1/2 cup honey
• 3 eggs
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon vanilla
• 1/4 teaspoon sea salt

DIRECTIONS
Preheat oven to 325 degrees. Bake your crust for 10 minutes and set aside to cool. Add all filling ingredients to a food processor and blend until fully mixed and smooth.

You may have to scrape the edges with a rubber spatula once. Pour filling into crust and bake for 50 to 55 minutes or until filling is set. Cool completely and store in the refrigerator.

ENJOY!