Savory Holiday Pumpkin Pie

Holiday Pumpkin Pie
Recipe type: Dessert
Cuisine: Holiday
Serves: 8-12
Perfectly Paleo Pumpkin Pie will leave no one wanting for a crust. With a focus more on savory than sweet, as well as a nice healthy dose of fat from coconut, the glycemic index is lower, too, leaving you far less likely to head back for seconds!
  • 1 cup toasted pecans
  • 2 cups pureed, organic baked pumpkin
  • 3 tsp natural pumpkin pie spice (cinnamon, ginger, lemon peel, nutmeg, cloves, cardamom, star anise, fennel, black pepper)
  • 2 large, cage-free eggs
  • ½ cup honey
  • Fresh coconut cream, for garnish, optional
  • .
  1. Preheat oven to 475 F.
  2. Grind the pecans in a food processor and press into the bottom of a glass pie plate rubbed with coconut oil and lined with parchment paper to form the crust.
  3. Thoroughly mix the remaining ingredients (pumpkin, spice, honey, eggs) and pour over the crust.
  4. Bake for 15 minutes at 475 and then lower the temperature to 350 for another 30 - 40 minutes or until the 'custard' sets (cover the edges of the pan with foil to prevent the 'crust' from burning).
  5. Cool on wire rack before serving in wedges, perhaps garnished with a dollop of coconut cream