Paleo Pumpkin Pie

By Elana’s Pantry
Yield 1 serving

Ingredients:

• 15 oz canned pumpkin puree, or 1 1/2 cups roasted pumpkin puree
• 3 large eggs
• 1/2 cup full fat coconut milk
• 1/2 cup honey
• 1 tablespoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/8 teaspoon celtic sea salt
• 1 Paleo Pie Crust, unbaked

Method:

1. In a food processor combine pumpkin puree, and eggs
2. Pulse in coconut milk, honey, cinnamon, nutmeg, and salt
3. Pour filling into Paleo Pie Crust
4. Bake at 350° for 45 minutes
5. Allow to cool then refrigerate for 2 hours to set up.