This pie comes together swiftly and seamlessly and involves zero guilt. The crust is made with almond flour, so it's paleo, and the pie filling calls for coconut milk, eggs and maple syrup for sweetener. Make it once and I bet you'll be making this pie a lot more frequently. It's simple, sensational and so good.
To a food processor, add the almond flour and salt and pulse a few times to combine.
Add the egg and butter and pulse until it forms a ball--or begins to form a ball.
You may need to scrape the mixture off the sides of the bowl to completely form a ball.
Press the crust into a 9" glass pie pan. If you want to dress up the edges, press the fork tines along the edge.
In the food processor, combine pumpkin puree and eggs.
Add the coconut milk, maple syrup, pumpkin spice and salt.
Pour filling into unbaked pie crust.
Bake at 350 degrees for 45 minutes or until the top is cooked and the crust is golden.
Allow the pie to cool and then refrigerate for two hours to chill.
Slice, serve and refrigerate any leftovers.