We love a good pumpkin pie and indulged in this amazing creation from Norcal Strength and Conditioning for our Thanksgiving meal. Thanks Jenny, it was a hit, and we will be making it again before the Holidays are over.
Crust:
- 1 1/2 cups of almond flour (blanched)
- 1/4 cup melted unsalted pastured butter (or use coconut oil to keep this “Orthodox Paleo”)
- pinch of sea salt
We mixed ours with a hand blender until the consistency was even then took the dough and evenly pressed it into the pie pan about 1/2 inch up the sides so that the crust was evenly distributed.
Note: The filling is enough for two pies, so you may want to consider making a double portion of crust or you could just bake the filling by itself and enjoy it that way. We made two crusts, and modified one, by adding a little almond extract and…
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