The Perfect Paleo Pumpkin Pie

Nutty Kitchen

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…

View original post 146 more words

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s