Eggnog Pumpkin Pie with Gingerbread Crust
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
For the crust
  • coconut oil or butter for greasing pie
  • 4 tablespoons grass fed butter (or coconut oil), melted
  • 3 tablespoons molasses
  • 2 cups almond flour/meal
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon vanilla extract
  • pinch of salt
For the filling
Instructions
  1. Preheat oven to 375 degrees.
  2. Whisk together butter and molasses. Mix in almond flour, pumpkin pie spice, vanilla extract, and salt.
  3. Press mixture down into a greased pie pan. Evenly distribute mixture throughout the pan pan and press up onto the sides as much as possible.
  4. In a food processor or blender, add pumpkin, eggnog, eggs, coconut sugar, vanilla, pumpkin pie spice and salt and puree until smooth.
  5. Pour mixture into crust lined pie pan.
  6. Place in oven for 55 minutes. Let rest until cool then place in the refrigerator to set for 2+ hours.
  7. Cut into 8 slices and serve with coconut milk whipped cream (optional)
Notes
I found my eggnog at Whole Foods
Recipe by PaleOMG - Paleo Recipes at http://paleomg.com/eggnog-pumpkin-pie-with-gingerbread-crust/