Eggnog Pumpkin Pie with Gingerbread CrustSource Pale Omg

Eggnog Pumpkin Pie With Gingerbread Crust

Serving 8 people

65 min


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