Paleo Pumpkin Pie

Thanksgiving is right around the corner. Tonight I'm making the paleo version of a holiday favorite, pumpkin pie. Serves 6 to 8.


2 cups blanched almond flour
2 Tbsp coconut sugar
2 Tbsp + 1 tsp coconut oil
1 egg
1/4 tsp JF Spicy Salt

1⅓ cup organic raw cashews, soaked and drained
1 cup organic maple syrup
2 Tbsp coconut sugar

Candied walnuts (optional)
Whipped coconut cream (optional)


Preheat oven to 350º.

Soak cashews in water for about twenty minutes on a stovetop under low heat.

In a food processor, add almond flour, egg, coconut sugar (I like to use vanilla coconut sugar for a little extra vanilla taste), coconut oil and 1/4 tsp of JF Spicy Salt to prepare crust. Let process until formed into a ball shape. Remove from food processor and add to a 9 inch pie plate. Press and edge until clean.

Drain soaked cashews.

In a high-powered blender, add pumpkin puree, soaked cashews, pumpkin pie spice, maple syrup, vanilla, coconut sugar, ½ tsp of JF Spicy Salt and blend together for about 1 to 2 minutes.

Pour filling in pie plate over crust and oven bake for 45-55 minutes until golden brown. Let cool for 2 hours.

Optional: garnish with maple candied walnuts or whipped coconut cream.

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