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!