Primal Pumpkin Pie

While trying to figure out what I'll be making for Thanksgiving this year, I finally got around to trying to bake a pumpkin pie...this was a first for me:-)  I forgot to take a picture of it for the blog and to be honest, it wasn't the "prettiest" looking pie...but who said it has to be "pretty" to taste yummy?  Don't tell on me, but I even finished off the last of it for breakfast this morning. 

Here's another idea...  I also came across some recipes for a "crust-less" pumpkin pie.  I guess it would be more like a custard, but I thought about giving that a try too. You would just want to make the filling and pour the mixture into small oven-safe ramekins. Place the ramekins in a baking dish and add enough boiling water to the dish to come up 2" high around the ramekins. Carefully place in the oven and bake for 50-60 minutes at 350°.  

Primal Pumpkin Pie

The crust:
- 1 ½ cups almond flour
- ¼ cup melted ghee

- 1 tsp salt

The filling:
- 1 ½ cups of pumpkin puree

- 3 cage-free omega-3 eggs
- 1 cup coconut milk
- ½ cup honey
- 1 tbsp. arrowroot starch 

- 1 tbsp. pumpkin pie spice

- 1 tsp. vanilla

- 1 tsp. cinnamon
- 1 tsp. salt

Preheat the oven to 350°.

Prepare the crust:  Combine melted ghee, almond flour and salt in a bowl and mix well.  Transfer to a 9" pie plate and press evenly into the bottom and up the sides of the plate.

Prepare the filling:  Combine all the filling ingredients in a bowl and mix well.

Pour the filling into the crust and bake at 350° for 50-60 minutes or until the center of the pie is set or until knife inserted near the center comes out clean. If the crust starts to get too dark while baking, you can attach strips of aluminum foil to cover the exposing crust which will help prevent it from burning.