Name: Eggnog Pumpkin Pie with Gingerbread Crust
Yield: 8
Ingredients: 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; 1/2 teaspoon vanilla extract; pinch of salt; 15 ounces pumpkin puree; 1 cup coconut or almond milk eggnog* (or paleo egg nog by health-bent); 2 eggs; 1/2 cup coconut sugar; 1 teaspoon vanilla extract; 1 teaspoon pumpkin pie spice; pinch of salt; coconut whipped cream (optional)

Eggnog Pumpkin Pie with Gingerbread Crust

★★★★

4 from 21 reviews

Yield: 8 1x

Ingredients

Scale

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
1/2 teaspoon vanilla extract
pinch of salt

For the filling

15 ounces pumpkin puree
1 cup coconut or almond milk eggnog* (or paleo egg nog by health-bent)
2 eggs
1/2 cup coconut sugar
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
pinch of salt
coconut whipped cream (optional)

Instructions

Preheat oven to 375 degrees.
Whisk together butter and molasses. Mix in almond flour, pumpkin pie spice, vanilla extract, and salt.
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.
In a food processor or blender, add pumpkin, eggnog, eggs, coconut sugar, vanilla, pumpkin pie spice and salt and puree until smooth.
Pour mixture into crust lined pie pan.
Place in oven for 55 minutes. Let rest until cool then place in the refrigerator to set for 2+ hours.
Cut into 8 slices and serve with coconut milk whipped cream (optional)

Notes

I found my eggnog at Whole Foods

Find it online: https://paleomg.com/eggnog-pumpkin-pie-with-gingerbread-crust/