Eggnog Pumpkin Pie with Gingerbread Crust

Prep Time 10 mins
Cook Time 55 mins
Total Time 1:05
Yields 8


    For the crust

    For the filling


    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)


    Recipe Notes

    I found my eggnog at Whole Foods
    © 2013 All rights reserved.
    Sign up for my PaleOMG newsletter to get recipes, discounts, and stories straight to your inbox for FREE!
    Don't Miss A Bite!