Coconut Flour Pie Crust for Pumpkin Pie
11/08/2011 30 Comments
This is the same pumpkin pie filling as the Perfect Paleo Pumpkin Pie from last year. We have one small modification to the last year’s pie…We only go to a little over 1/4 cup of sweetener instead of 1/2 cup. We’ve made the change on the original recipe page.
Here are the ingredients for the super easy pie crust.
- 1/4 cup semi-melted butter, unsalted
- 2 tablespoons Virgin Coconut Oil, soft
- 1 cup coconut flour
- 3 eggs
- 1 tbsp honey
- pinch of Himalayan salt
- 1/2 cup shredded coconut
- 1 tablespoon water
Add all ingredients together and blend well with a hand mixer, line a deep 9 inch pie pan, like the one I am using and line equally thick throughout.
Pour the PERFECT PALEO PUMPKIN PIE FILLING into pie pan and bake on 350 for about 50 minutes, cool and enjoy!