Nothing warms the heart quite like a moist slice of pumpkin pie! This recipe is no different from the classic pumpkin pie that momma used to make. It's decadent, flavorful, and wickedly dense, making this Paleo pie a hit during parties and special events! My version of an old favorite does not contain unhealthy sugars and carbs so it's deceivingly healthy and low in calories. Are you ready to recreate your favorite pumpkin pie for the whole family? Let's start baking!
Calories: 347 kcal
You will need:
Step 1: Begin by preheating the oven to 350 degrees. Using a food processor, mix the almond flour and salt then process for 30 seconds. Gradually add the egg and coconut oil until the mixture turns crumbly. Once done, place the mixture onto a pie dish and press the dough firmly and evenly to make the crust. Cover the pan with aluminum foil and bake in the oven for 15 minutes at 350 degrees Fahrenheit. Remove from the oven and set aside to cool.
Step 2: In a clean mixing bowl, add all the filling ingredients and mix together until smooth and velvety using a whisk. Pour the filling onto the baked crust and bake for 50 to 55 minutes or until the top is firmly set. Remove from the oven and set aside to cool completely before bringing it in the fridge.
Step 3: The final step is prepping the cream topping. To start, pour the coconut cream or the dense top of the coconut milk in a mixing bowl then add the honey. Beat together using an electric mixer until creamy, lump-free, and smooth. Spoon the cream into your piping bag, take the chilled pie from the fridge and start piping the cream on top. Serve immediately and enjoy!