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thehungryhungryhiker

Paleo Pumpkin Pie

A delicious paleo rendition of a classic fall favorite, pumpkin pie!
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Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Servings: 6 people
Course: Dessert
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 16 Simple Mills Crunchy Toasted Pecan cookies
  • 2 tbsp ghee melted
  • 2 eggs whisked
  • 1 15 ounce can, pumpkin not pie filling
  • 1 14 ounce can, sweetened condensed coconut milk
  • 1 tsp vanilla extract
  • 1 tbsp pumpkin pie spice

Equipment

  • Food processor

Method
 

  1. Make the crust: Preheat the oven to 400° F. Add the Crunchy Toasted Pecan cookies to a food processor and pulse until the cookies are completely broken down into fine crumbs. Add the melted ghee and pulse a few more times until combined. Add the cookie crumbs and ghee to a 9" pie dish. Press the mixture into the bottom of the dish and up the sides. Place in the oven and bake at 400° F for 8 minutes until fragrant. Remove from oven and reduce the heat to 350° F.
  2. Make the pie: Whisk the eggs in a medium bowl. Add the remainder of the ingredients and stir until just combined. Pour the pumpkin mixture into the pie crust and bake at 350° F for 60-70 minutes. The pie should still be jiggly just in the very center. Turn the oven off and let sit in the oven for 10 minutes with the oven door cracked open about 6". Remove from oven and let cool completely on a wire rack.