Jessica’s Paleo Pumpkin Pie…so good you’ll stop saving it for special occasions!

Gather together the following ingredients for the crust:

• 1 1/2 cups of almond flour (I prefer blanched)
• 1/4 cup melted ghee (click here to learn more about the health benefits of ghee and here to learn how to make your own) or coconut oil
• pinch of sea salt

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Plus gather together the following ingredients for the filling (NOTE: the following makes enough filling for two pies, so you may want to consider making an extra crust. You can also just bake a crustless 2nd pie…it tastes really good that way too! You can also modify one of the crusts by adding a little lemon or orange zest, unsweetened cocoa powder, etc. then offer your guests a couple of exotic variations on the classic holiday favorite):

• 1 can of pure pumpkin (29 oz) nothing else added
• 3 large cage free eggs
• 1 cup coconut milk (I use Native Forest Organic Coconut Milk Simple - for more info on all the Things I Like click here)
• 1/8 - 1/4 cup date sugar or Grade B maple syrup (I prefer 1/8 cup date sugar)
• 1 tsp vanilla
• 1/2 tsp ground cloves
• 1/2 tsp cinnamon
• 1/2 tsp fresh ground nutmeg
• pinch of sea salt

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You’ll also need:

• large mixing bowl and a wooden spoon
• pie pan (I prefer a Pampered Chef stoneware deep dish pan…this way I use all the filling in a single pie)
• Electric beater

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To make the crust, cream all the ingredients together until the consistency looks like typical dough then press into the pie pan about 1/2 inch up the sides – make sure the crust is evenly distributed. (I strongly prefer my stoneware pie pan…my favorite Aunt gave me hers many years ago and not only does it really crisp up the nut crust beautifully it’s so seasoned by now I think it probably enhances the flavor of the pie as well. This is just MHO, however, so you be the judge.)

Then preheat your oven to 350 degrees (I prefer a convention oven.) Beat eggs and vanilla (and maple syrup, if using) until frothy, then add all the other ingredients (if using date sugar, add it now with the other dry ingredients) and carefully blend until even and smooth. Pour over the crust and bake for about 50 minutes. Check occasionally to make sure it’s not burning and use a wooden toothpick or metal cake tester to test for doneness…when it comes out clean the pie’s done.

(But if you absolutely MUST have the more traditional dessert, here’s a great resource…either way, bon appétit!!!)