Ingredients
- 15 ouncespumpkin puree
- eggs
- ½ cupcoconut milk
- ⅓ cuphoney
- 1 teaspooncinnamon
- ½ teaspoonnutmeg
- 1 PaleoPie Crust, unbaked
Directions
- In a food processor combine pumpkin puree, and eggs
- Pulse in coconut milk, honey, cinnamon, and nutmeg
- Pour filling into Paleo Pie Crust
- Bake at 350° for 45 minutes
- Allow to cool then refrigerate for 2 hours to set up