Paleo Pumpkin Pie

Adapted from www.elanaspantry.com

Servings 1 pie

2 cups blanched almond flour
0.375 teaspoon Celtic sea salt divided
2 tablespoons coconut oil
4 eggs to make vegan, use equivalent of "flax" eggs
1 can pumpkin puree 15 oz
0.5 cup coconut milk full fat in the can
0.25 cup honey can be replaced with 20-30 drops stevia or 3 TBS honey and 5 drops stevia
1 tablespoon ground cinnamon
1 teaspoon nutmeg

For the crust, place flour and 1/4 teaspoon salt in food processor and pulse briefly. Add coconut oil and 1 egg, and pulse until mixture forms a ball. Remove dough from processor and press into a 9-inch pie dish. For the filling, combine the pumpkin puree and 3 eggs in the processor. Pulse in coconut milk, honey (or stevia), cinnamon, nutmeg, and 1/8 teaspoon salt. Pour filling into crust and bake at 350 degrees for 45 minutes.Allow pie to cool, then refrigerate for 2 hours to enable pie to firm.

For a spicier pie, use 1 Tablespoon cinnamon and 1 teaspoon each nutmeg, ginger and cloves, or 2 Tablespoons Pumpkin Pie Spice Blend. (Recipe #607)