Paleo Pumpkin Pecan Pie
Paleo Pumpkin Pecan Pie
A delicious dessert you don’t have to feel guilty eating this Holiday Season!
Ingredients:
- 1 cup organic toasted pecans
- 2 cups pureed, organic, baked pumpkin
- 3 tsp. natural pumpkin spice
- 2 large, cage-free eggs
- 1/2 cup honey
- Coconut cream, for topping (optional)
Directions:
- Preheat oven to 475 degrees
- Grind pecans in a food processor and form the crust by pressing into the bottom of a glass pie plate rubbed with olive oil and lined with parchment paper
- Thoroughly mix pumpkin, spice, eggs, and honey and pour over the crust
- Bake for 15 minutes at 475, then lower the temperature to 350 for another 30-40 minutes or until the ‘custard’ sets
- Cool before serving, top with coconut cream if desired
