Paleo Pumpkin Pie

The Crust:

1 cup almond meal

1/2 cup hazelnut meal

1 tsp vanilla

2 tbsp honey

1 egg white (beaten until stiff peaks form)

1 tsp cinnamon

1/2 tsp nutmeg

The Filling:
1 ½ cups of pumpkin puree*
3 eggs
1 cup coconut milk
½ cup honey
1 tablespoon arrowroot starch
1 teaspoon vanilla
1 tablespoon pumpkin pie spice

Prepare the crust:  Combine nut meals, spices, honey, and vanilla until blended. Beat egg white in a separate bowl until thickened, and stiff peaks form. Fold egg white into mixture.

Prepare the filling: Combine all ingredients. Mix well.

Gently pour the filling into the crust and bake at 350 degrees for 50-60 minutes or until the center of the pie ‘sets’ (is no longer liquidy). Be sure to check on the pie about half way through. If the crust starts to get too dark, attach strips of aluminum foil to the perimeter, covering the crust, to keep it from getting burnt.

***I only used 3 tbsp of Honey.