This Paleo, Egg and Nut Free Keto Pumpkin Pie is perfect for your Thanksgiving festivities! It is just as delicious as those traditional sugary versions!
Preheat the oven to 350.
Mix the crust ingredients in a food processor and place the balled up dough in a pie dish.
Press the mixture around evenly on the bottom and sides.
Place it in the oven to bake for 10 minutes to 12 minutes until golden brown.
Set it aside until you make the custard.
Mix the water and the gelatin in a sauce pan and place it on the stove over medium heat.
Add the coconut milk and pumpkin, let it come to a simmer while stirring continuously.
Remove the pan from the heat and add the spices and stevia and stir until well mixed.
Pour the pumpkin mixture into the crust.
Set the pie into the refrigerator for one or two hours until set.
Slice and enjoy.
Slice, top with whipped coconut cream or organic/ grass fed heavy cream and enjoy.
Optional sweetener option for Paleo version: 1/2 cup honey instead of stevia