Honey’d Paleo Pumpkin Pie

Preheat the oven to 350ºF and grease a 9 1/2″ glass pie dish with coconut oil. Make sure to grease it liberally, because otherwise the honey you’ll add will make this crust stick.

For the crust, mix together all of the dry ingredients, then stir in the wet ingredients (except the honey) with a fork. Add just enough coconut cream to bring the dough together into a ball. It will be clumpy when you stir it with the fork, but should come together fairly easily into a ball. Press the ball down flat, then use your fingers to push it down into the bottom and sides of your pie dish. Use a small pizza roller to smooth it out if necessary. If your fingers get sticky, try dipping them into water. Make sure the crust is even and not too thick.

Bake for 12 minutes, just to get it a little crusty. If any bubbles come up in the crust, they’ll probably go down on their own in a couple minutes. Try not to let any holes open up in it, though, or the honey will seep out too much.

Spread raw honey on the bottom of the warm crust.

Make sure your oven is still heated to 350ºF from pre-baking the crust. Whisk together all of the filling ingredients, then pour into the crust. I actually placed the crust on the rack first, then added the filling, so I didn’t have to move it too much. Place a pie shield around the edges to prevent burning.

Bake the paleo pumpkin pie for 45–55 minutes, making sure to check it at the 40-minute mark. The center should be mostly set.

Gently place a pumpkin cookie cutter in the middle of the pie, and sprinkle cashew flour inside of it to make the pumpkin shape. I also sprinkle my pie with extra cinnamon. Serve cold with dairy-free whipped cream. Enjoy!