Pumpkin Pie

r_275e467b-85ec-d046-d276-6014eec5eac52586

Source: Natural Grocers

Ingredients

Yields: 8 slices (8 Servings)

Grams

Pecan Crust gr_5eaf88483f565
    1/2 cup Pecan Halves 49.5g
    3/4 cup Coconut Flour 90g
     1/2 cup Butter or Coconut Oil 113.5g
    2 tbsp Coconut Sugar 25g
    1/4 tsp Sea Salt 1.5g
    3 Eggs 132gFilling gr_5eaf88e69e8f9
    1 cup Honey 339g
    1 tsp Pure Vanilla Extract 4.2g
    2 Eggs 88g
    1/4 cup Coconut Milk 56.5g
    14 oz Roasted Pumpkin 396.9g
    1 tsp Pumpkin Pie Spice 1.7g
    1 tsp Ground Cinnamon 2.6g

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Preheat oven to 350°F CRUST: Toast pecans without burning them. In food processor, mix coconut flour, pecans, butter (or coconut oil), coconut sugar, and salt until resembles meal. Mix in eggs until dough forms. Press into pie pan. FILLING: Beat together all ingredients until smooth. Pour into crust. Bake 45min.- 1hr. Toothpick should come out clean. Cool.

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Necessary Equipment: Oven, Blender or Processor

Blender or Processor

Oven

Nutrition

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Nutrition

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