Ingredients
- 2 cups blanched almond flour
- 2 tablespoons coconut sugar
- ¼ teaspoon salt
- ⅓ cup coconut oil, solid
- 1 egg, beaten
- 1 can (15 oz.) pumpkin puree
- 2 eggs, room temperature
- ½ cup coconut milk
- ½ cup maple syrup
- 2 tablespoons creamy almond butter
- ¼ teaspoon sea salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- ½ teaspoon allspice
- ¼ teaspoon cardamom
Recipe Description
This Paleo Pumpkin Pie is super creamy and healthy enough to eat for breakfast. This recipe is a wonderful gluten-free, refined sugar-free, and dairy-free alternative to enjoy this holiday season. It uses pumpkin puree, coconut milk, and a secret ingredient to make it super creamy and absolutely delicious!
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