Pumpkin Pie with Salted Almond Crust

The humble pumpkin pie can do wonders for ones comfort levels. I think it is a combination of the smooth texture of the filling, with the smell of rich spices, and the satisfying crunch of the crust that somehow calms one's mood. When the day has been long, I recommend cutting yourself a slice of this pie, grabbing a good book, and cuddling up on the couch.

The crust for this pie is paleo friendly and a little on the savoury side - the perfect contrast to the sweetness of the pumpkin filling.

(Makes 1 large pie)

Ingredients:

For the crust:
3 C almond flour
2-3 tbsp coconut oil
1 egg
1/4 tsp salt

For the filling:
1/4 small pumpkin
Oil
1 tsp ground nutmeg
2 tsp cinnamon
2 eggs
1 C coconut cream
1/2 C brown sugar
1 tsp vanilla

Preheat the oven to 180C (Fan bake).

Skin the pumpkin and chop into small pieces. Add the pumpkin, spices, and a little oil to a bowl and toss until the pumpkin is evenly coated. Spread evenly on a baking tray and bake until the pumpkin is tender (round 15-20 minutes). Set aside to cool.

To prepare the pie crust, first grease or line a pie dish. Combine all the crust ingredients in a bowl and mix until well combined. Press the crust evenly around the pie dish by hand. There is no need to blind bake this crust (hooray!).

To a food processor add the eggs, coconut cream, brown sugar, vanilla, and pumpkin. Whizz until smooth and pour into the prepared pie crust.

Bake the pie for 25 minutes, or until the center is firm (to test this give the pie a little jiggle, remember: jiggle not wobble). Leave to cool before removing from the pie dish.
This pie is delightful on it's own, but does enjoy the company of a scoop of vanilla ice cream.
Enjoy!