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January 21, 2014

Easy paleo pumpkin pie

1.5 cups cooked pumpkin
2 organic eggs
1/3 cup maple syrup
Cinnamon, cloves, nutmeg to taste
Dash sea salt

3/4 almond flour
1/4 melted coconut oil
Dash rapadura or maple syrup

1. Hear oven to 180C. 
2. In a round pan sprinkle almond flour and rapadura. 
3. Drizzle coconut oil over mixture. Set aside.
4. Blend filling ingredients in a mixer.
5. Pour over crust and bake for 1 hour. 

I whipped some coconut cream and pumpkin butter together for a nice topping. Delish!!