Paleo Pumpkin Pie

After catching Interstellar at the movies, we went to Meny at Ringnes Park to buy some stuff for breakfast the next day. Andrea discovered a can of 100% pure pumpkin puree in the shelves, and the next day Mr. Paleo Pumkin Pie was born.

The Pie Crust:

5 dl (2 cups) blanched/white almond flour
¼ tsp sea salt 
2 tbsp coconut oil 
1 egg 

The Pumpkin Filling:
1 can 100% pure pumpkin puree
3 eggs 
1,25 dl (½ cup) coconut milk 
1,25 dl (½ cup) honey 
1 tbsp ground cinnamon 
1 tsp ground nutmeg 
⅛ tps sea salt

Pump it up!

Mix flour and salt in a food processor quickly. Add the coconut oil and the egg and pulse until the mixture forms a ball. In the case that you find the mixture to be too dry, add a little coconut oil to get the desired consistency. Press the dough into a 24 cm pie dish. 

In a food processor combine the pumpkin puree with the eggs. Mix together and then add the coconut milk, honey, cinnamon, nutmeg, and salt and mix some more. Pour the filling into the pie crust. Bake at 180° for 45 minutes Allow to cool then refrigerate for 2 hours to settle.

Serve naked.