Not that your pie needs to be paleo or anything “healthy” for Thanksgiving but just in case you want a super easy, and extra tasty, pumpkin pie recipe then this is for you! It just happens to be in the paleo category. 😂
Preheat oven to 350°F. For the crust: Stir dry ingredients (almond flour, Himalayan pink salt) together in a bowl, then slowly stir in coconut oil and 1 egg. Stir to combine. Press into the bottom of a pie pan. For the filling: Preheat the oven to 350°F. Using a hand mixer or stand mixer, blend the pumpkin purée and 3 eggs. Slowly add in nut milk, maple syrup, cinnamon, pumpkin pie spice, vanilla extract, and flaky sea salt. Pour the filling into the prepared pie crust. Shield the edges of the pie crust with strips of foil. Bake for 30 minutes, then remove the foil strips and continue to bake until the center of the pie is firm, about 15-20 more minutes. Allow to cool, then place in refrigerator to set overnight, or enjoy warm. Serve with coconut whipped cream!
