Paleo Pumpkin Pie

Instructions

1. Step 1

   Preheat the oven to 175°C and place a baking sheet on the middle rack.

   Cookware: baking sheet, oven

2. Step 2

   Combine the almond, coconut oil, one egg, and 1 gr salt in a mixing bowl until a moist, crumbly dough forms.

   Ingredients used: 200.0 gr Almond, 60.0 ml Coconut Oil, 1.0 piece Egg, 1.0 gr Fine Salt

   Cookware: mixing bowl, Silicone spatula

3. Step 3

   Press the dough evenly across the bottom and sides of the pie dish. Prick the base several times with a fork.

   Cookware: fork, pie dish

4. Step 4

   Set the pie dish on the hot baking sheet and bake until the crust is dry and lightly golden at the edges, about 10 minutes.

   Timer: 10 min (fixed)

   Cookware: baking sheet, oven, pie dish

5. Step 5

   Whisk the remaining three eggs with the pumpkin, coconut milk, maple syrup, vanilla, cinnamon, ginger, nutmeg, clove, and remaining salt until smooth.

   Ingredients used: 0.5 gr Clove, 240.0 ml Coconut Milk, 3.0 piece Egg, 1.0 gr Fine Salt, 4.0 gr Ground Cinnamon, 1.0 gr Ground Ginger, 0.5 gr Ground Nutmeg, 120.0 ml Maple Syrup, 425.0 gr Pumpkin, 5.0 ml Vanilla Extract

   Cookware: mixing bowl, whisk

6. Step 6

   Pour the filling into the warm crust and smooth the surface.

   Cookware: pie dish, Silicone spatula

7. Step 7

   Bake at 175°C until the edges are set, the center has a slight wobble, and the center reaches at least 74°C, 45–55 minutes.

   Timer: 50 min (fixed)

   Cookware: baking sheet, oven, pie dish

8. Step 8

   Transfer the pie to a wire rack and cool for 60 minutes.

   Timer: 60 min (fixed)

   Cookware: pie dish, wire rack

9. Step 9

   Refrigerate the pie for at least 2 hours before slicing.

   Timer: 120 min (fixed)

   Cookware: pie dish