Paleo Pumpkin Pie

Preheat oven to 350° F. Place a rack in the center of the oven.

Combine almond flour, tapioca flour and salt in the bowl of a food processor. Pulse a couple of times to get out any lumps. Add egg, palm shortening and vanilla. Pulse until dough comes together (it won’t form a ball), making sure all ingredients are well incorporated.

Scrape dough out of the food processor and place into a 9- or 10-inch pie pan. Begin by pressing dough with your fingers from the middle out. Keep pressing until the center is thin enough that you can see a shadow of the pan but dough is not ripping or breaking. You need to be gentle and press slowly in short strokes. Press dough up the sides of the pan, removing any extra dough with your fingers. Keep pressing until dough is even over the entire pan.

Use a fork to poke several holes on the bottom and to gently indent the rim of the crust. Place on a baking sheet and bake for 12 minutes. Remove and cool on a wire rack before filling.

Combine pumpkin puree, coconut milk, palm sugar, maple syrup, vanilla, cinnamon, salt, ginger, cloves and cardamom in mixing bowl. Mix until well combined.

In a separate bowl, beat eggs with a whisk until you see air bubbles (1 to 2 minutes); whisk into pumpkin mixture until well combined. Pour pie filling into crust and use a spatula to spread it evenly. Place on a baking sheet and bake, undisturbed, until filling is set and doesn’t look wet, 55 to 60 minutes. Cool on a wire rack for 1 hour, then refrigerate until ready to eat.

Special notes:

The crust should stay crisp for at least 24 hours but I think this pie is best the day it is baked. Enjoy!