Paleo Pumpkin Pecan Pie

Ingredients:

• For the crust
• 2 cups of almond flour
• 2 tbsp of coconut oil
• Pinch of salt
• 1 egg
• For the filling
• 1 1/2 cups of pure pumpkin puree
• 1/2 cup of coconut milk
• 1/2 cup of honey/maple syrup
• 2 eggs
• 2 teaspoons of vanilla bean extract
• Pinch of salt
• Pinch of nutmeg
• Pinch of cinnamon
• Pecans to garnish

Instructions:

1. For the crust
2. Pre-heat the oven to 180c.
3. Blend all ingredients in a blender and press down into a pie dish.
4. Prick the top of the crust several times all over to prevent bubbling and place in the oven for approximately 10 minutes before removing and setting aside.
5. For the filling
6. Blend all ingredients in a blender before pouring into the pie crust base.
7. Bake for approximately 50 minutes or until the filling is firm and the crust is a lovely golden brown.
8. Remove from the oven and allow to cool before chilling for a couple of hours.
9. Top with the pecans.

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