Crustless Paleo Pumpkin Pie
Crustless Paleo Pumpkin Pie
YOU NEED
- 2 cans pumpkin puree, or sweet potato puree
- 6 tbsp pure maple syrup + 2 tbsp coconut sugar
- 1 jar Julie’s Real Cinnamon Vanilla Bean Cashew Butter, or Julie’s Real Classic Cashew Butter
- 2 eggs, or vegan egg substitute (we use 2 flax eggs!)
- 1 tsp cinnamon
- 1 + ½ tsp pumpkin pie spice
Directions:
- Blend all ingredients in a food processor until smooth.
- Pour mixture into a pie dish lined with a piece of round parchment paper. This will keep the pie from sticking...and looks a little like a crust!
- Bake pie in a 350 degree oven for 40-50 minutes, or until set in the middle.
- Serve warm or cold! Extra delicious with dairy-free vanilla ice cream!
