This year is the first time I will be making a full Thanksgiving dinner myself! I will probably make a follow up post with some other dishes I make for this occasion. Although we are not having Thanksgiving dinner until Monday when Rob gets home from work, I had some free time today and decided to make -> Apple Bacon Butternut Squash Soup <- (an absolute favorite) and this pumpkin pie which is a very first for me. By the looks and smell of it, it will no doubt be amazing.
I found this recipe duo on this blog I just found Elanas Pantry.
Ingredients you will need:
2 cups almond flour (not meal)
1/4 teaspoon sea salt
2 tablespoons coconut oil (room temp)
1 large egg
1 cup canned pumpkin puree (not pie filling)
3 large eggs
1/2 cup full fat coconut milk
1/2 cup honey
1 tablespoon cinnamon
1 teaspoon nutmeg
1/8 sea salt
Add the almond flour and salt and pulse in food processor.
Add coconut oil and egg and blend in food processor until the mixture starts to stick together and forms sort of a ball of “dough”.
Press the dough into a pie dish. It says 9 inch and I believe mine was but I wasn’t 100% sure the diameter. It worked out fine. I took my time to press it out to ensure it was even and therefore would cook evenly.
If at this point you just want to use the crust for something else or a different pie recipe you can bake at *350 for 8-12 minutes. If you are using this crust for the pie recipe below skip this step and bake all at once as the last step.
Add the pumpkin puree and the eggs and pulse together in food processor. Then add in coconut milk, honey, cinnamon, nutmeg, and salt and blend well.
Pour the pie filling into the unbaked pie crust. You can then use a fork to press the edges of the pie for appearances if you wish.
Bake the pie and crust in the oven at *350 for 45 minutes.
It smells soooooo good!! Wish I could eat it right now but have to wait 2 days 😦
Once the pie has finished baking allow to cool fully and then refrigerate for 2 hours so it can set.