Blender Paleo Pumpkin Pie (gluten, grain, & dairy free)

Paleo Pumpkin Pie

Serves: 8-10 slices of pie

Ingredients:

Crust:

1 cup coconut flour

1/4 cup applesauce

1 TBS honey

1/4 cup + 2 TBS slightlty melted coconut oil

3 TBS nut milk (or regular milk!)

Pumpkin Filling:

1 1/2 cups unsweetened, pureed pumpkin

2 eggs

1/2 cup applesauce

1/2 cup maple syrup

1 TBS pumpkin pie spice

Directions:

1. Preheat the oven to 325F.

2. In a large bowl, add in the coconut flour. Then mix in the applesauce and honey.

3. Next, add in the slightly melted coconut oil, and stir. Lastly stir in the milk.

4. Press the crust mixture into a pie pan (I spray the pie pan with non-stick cooking spray toe ensure that the pie will come out easily). ALSO, the crust should be crumbly but you should stick together once you push it into the pan.

5. Bake the crust in the oven for 15 minutes.

6. Now, preheat the oven up to 350F.

7. In you blender, combine all of the pumpkin filling ingredients (I used a Blendtec), and blend on the "smoothie" setting, or for about 45 seconds.

8. Pour the filling into the pie pan.

9. Bake the pie for about 45-55 minutes, or until the pie is set and isn't really jiggly. (Just check on the pie towards the ending of baking!)

let cool and ENJOY!!! Store in the FRIDGE for 4-5 days.

Don't forget to tag me on Instagram so I can see your recreations!

xoxo,

Emily <3