Pumpkin Pie Perfected

Walk into your next family gathering with a pumpkin pie made from real and delicious ingredients. The crust is made with a blend of paleo flours, pecans, cashews and Caveman Cinnamon Crunch Grain Free Granola  for a savory and salty flavor. The pumpkin pie filling is made with an alternative and dairy free ingredient for a healthier choice. Grab a fork and your coconut whipped cream for a delicious pumpkin pie!

Prep Time: 15 minutes

Total Time: 65 minutes

Crust Ingredients:

• 1 & 1/2 cups of Bob's Mill Paleo Flour
• 1/2 cup Caveman Cinnamon Grain Free Crunch
• 1/4 cup of roasted & salted sliced pecans
• 1/cup of lightly salted cashews
• 2 1/2 tbsp ghee
• 5 dates (remove pits)
• 1 egg
• 1/4 tsp kosher salt

Directions:

1. Preheat oven to 350F
2. Place parchment paper lining in a 12-14" pie pan
3. Combine granola, nuts, dates, 1 tbsp ghee, ingredients in your preferred food processor and set aside
4. Combine paleo flour, 1 1/2 tbsp ghee, egg, salt in food processor. Add up to 1/2 of the granola date mixture into flour mixture (your preference)
5. Pour mixture into pie pan and firmly press with a fork or spoon to spread ingredients evenly for form a crust
6. Place in oven for 8-12 minutes, then remove to cool

Filling Ingredients:

• 1can of pumpkin puree
• 1 can of Nature's Good Coconut Sweetened Condensed Milk (or other non-dairy option)
• 2 eggs
• 2 tsp of pumpkin spice seasoning (to preference) or make your own with ginger spice, cinnamon, nutmeg
• Granola-nut-date mixture from crust

Directions:

1. Combine ingredients in your food processor and slowly add some of the granola mixture used in the crust to thicken filling. You can also sprinkle leftover granola mix to the top of your pie
2. Pour on top of the crust and bake for 30 minutes or until thoroughly cooked (pro tip: turn off oven and leave pie in after 30 minutes if it's close but not completely finished cooking )