Happy Thanksgiving! I was never a huge pumpkin pie fan but my husband has to have his favorite pie for our dinner. Last year I made a Frozen pumpkin pie for Paleo Lifestyle Magazine and I loved it but this year we went traditional. Check it out and make sure you are prepared with paleo treats for you day of thankfulness. This year I am so thankful for my family- my son and all of the great adventures we’ve encountered over the last year!
Paleo Pumpkin pie
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
15 oz. 100% Pure Pumpkin
3/4c. coconut sugar
1/2 c coconut cream (place a can of coconut milk in fridge over night and use the thick cream at top)
1 c almond milk
Mix coconut sugar, cinnamon, salt, ginger and cloves in small bowl.
Beat eggs in large bowl. Stir in pumpkin and spice mixture. Gradually stir in milk and cream.
Graham cracker Crust:
I use this delicious graham cracker recipe from Paleo Mom. Rather than baking crackers I pat it into pie plates. This recipe makes 2 crusts.
graham cracker crust
Pat dough into a greased 8″ pie plate.
Bake crust for 10 minutes.
Pull pie crust out and flatten with a spoon then add pie filling.
Bake for 60 min at 325 degrees or until a knife comes out clean. Then let cool on wire rack for 1 hour.
Serve with cream or ice cream!