Paleo Pumpkin Pie
Do you love pumpkin pie? Not only is this recipe delicious, it's super easy. Beware: the filling will seem very runny and that is okay. It's probably closer to a custard than true pie filling. I made 5 mini pies, but you could easily make 1 regular sized pie with this recipe.
1/4 c pecans (or any other nut)
1 c cooked pumpkin (I actually prefer to use squash. This time I used acorn squash.)
2 T honey
1 T cinnamon
1 tsp cloves
1 tsp nutmeg
1 tsp salt
1/2 tsp ginger
1 can coconut milk, refrigerated so it separates the cream and water
2 T maple syrup
1 tsp cinnamon
Preheat the oven to 350 F. Throw the crust ingredients into a food processor and run until it clumps together. Press it into an oiled pie tin. Mix the filling ingredients. Alter the spices to your liking. Pour it into the crust and bake for 20 minutes or until the middle is no longer jiggly. Allow it to cool before adding the whipped topping which you can simple whip in a bowl with a fork.