Ingredients

• 2 cups almond flour/meal
• 1 cup coconut or almond milk eggnog* (or paleo egg nog by health-bent)
• 4 tablespoons grass fed butter (or coconut oil), melted
• coconut oil or butter for greasing pie
• ½ cup coconut sugar
• 2 eggs
• 3 tablespoons molasses
• 1 teaspoon pumpkin pie spice
• 15 ounces pumpkin puree
• pinch of salt
• 1 teaspoon vanilla extract

How to make it

1. Preheat oven to 375 degrees.
2. Whisk together butter and molasses.
3. Mix in almond flour, pumpkin pie spice, vanilla extract, and salt.Press mixture down into a greased pie pan. Evenly distribute mixture throughout the pan pan and press up onto the sides as much as possible.In a food processor or blender, add pumpkin, eggnog, eggs, coconut sugar, vanilla, pumpkin pie spice and salt and puree until smooth.
4. Pour mixture into crust lined pie pan.
5. Place in oven for 55 minutes.
6. Let rest until cool then place in the refrigerator to set for 2+ hours.
7. Cut into 8 slices and serve with coconut milk whipped cream (optional)