Baked A Pumpkin Pie

"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."
Jim Davis

It's just a few days before Thanksgiving, so this seemed appropriate. J had a recipe in the Paleo Comfort Foods book for a pie crust, so I made it this way. I started with a base of almond flour.

I combined the almond flour with almond meal and salt.

I added some melted coconut oil and some honey to the bowl and mixed it up.

I lined a pie pan with it by spreading it out with my hands.

I baked it at 350 degrees for about 12 minutes until it browned.

I combined pumpkin with two eggs.

I added coconut milk to the mix as well.

After throwing in some spices (cinnamon, nutmeg, etc.), the finishing touch was honey.

I took that whole mixture and filled the pie pan with it. The pie was ready for the oven. It was preheated for 400 degrees.

I baked the pie for 40 minutes. When time was up, I let it sit.

I was happy with the way it came out. It was delicious, and it was fairly simple to put together. This crust is gluten free, and it was a lot easier to make than the one I made for
the rhubarb pie earlier this year. I enjoy a good pumpkin pie, and I enjoyed making this one.

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