The Perfect Primal Pumpkin Pie

These recipes are from The Nutty Kitchen. I can't wait to try them for fall desserts.

The Perfect Primal Pumpkin Pie

Crust:

• 1/4 cup semi-melted butter, unsalted
• 2 tablespoons Coconut Oil, soft
• 1 cup coconut flour
• 3 eggs
• 1 tbsp honey
• pinch of salt
• 1/2 cup shredded coconut
• 1 tablespoon water

Add all ingredients together and blend well with a hand mixer, line a deep 9 inch pie pan equally thick throughout.

Filling:

• 1 can of pure pumpkin (29 oz)
• 3 “real” cage free eggs if you can get them (if they are really small, add a fourth)
• 1 cup coconut milk
• 1/4-1/2 cup local honey, to taste
• 1 tsp vanilla
• 1/2 tsp ground cloves
• 1/2 tsp cinnamon
• 1/2 tsp fresh ground nutmeg
• pinch of sea salt

Beat eggs, honey, vanilla until frothy, then add all the other ingredients and carefully blend until even and smooth. Fill pie pan with crust and bake on convection at 350 F for about 50 minutes. Check it to make sure that it’s not burning and ultimately check with a toothpick to see if anything sticks, if not it’s done.