Paleo pumpkin pie

                                                                                       Serves 6-8                                                                                                                        

500g butternut pumpkin flesh, chopped 
600ml coconut milk 
2 cups (260g) pecans 
6 dried dates
1 tsp pure vanilla extract 
50g grass-fed butter, melted, cooled 
1/4 cup (35g) coconut flour 
3 eggs, 1 separated 
2 tsp ground cinnamon 
1 tsp each ground nutmeg, cloves and ginger 
Finely grated zest of 1/2 orange 
1/3 cup (80ml) maple syrup, plus extra to serve 
1/4 cup (40g) pumpkin seeds (pepitas) 
Coconut yoghurt, to serve

1. Preheat the oven to 180ºC. Grease a 24cm loose-bottomed tart pan.
2. Place pumpkin and coconut milk in a pan over medium-low heat and simmer, stirring, for 25 minutes or until soft. Cool.
3. Meanwhile, whiz pecans and dates in a food processor until finely chopped, then combine in a bowl with vanilla, butter, coconut flour, 1 eggwhite and a pinch of salt. Press mixture into the base and sides of prepared pan. Prick base with a fork, then bake for 15-20 minutes until dry.
4. Whiz cool pumpkin mixture, spices, zest and 1/4 cup (60ml) maple syrup in a food processor. Add remaining 2 eggs and yolk, and whiz to combine. Pour filling into base. Bake for 45 minutes or until just set.
5. Toss pumpkin seeds in remaining 1 tbs maple syrup. Bake on a baking paper-lined baking tray for 8-10 minutes until golden. Cool, then break into shards.
6. Top pie with yoghurt, pumpkin seeds and extra maple syrup.

Article Source:http://www.taste.com.au/delicious/article/recipes/paleo+pumpkin+pie,2304

Paleo Pumpking Pie. Yum!