Preparation time: 10 minutes
Cook time: 40 minutes
Ready in: 50 minutes
Ingredients
- 1 (2 pounds) fresh pie pumpkin
- 4 eggs
- 1/2 cup raw honey
- 1/4 cup coconut oil
- 2 cups almond flour
- 3 1/2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon baking soda mixed with 3 teaspoons lemon juice
- 1/2 teaspoon unrefined sea salt
Directions
- Cut the pumpkin in half and scrape out the seeds using a melon baller.
- Pour a couple of inches of water in a large pot over medium heat. Place the pumpkin in a steamer basket.
- Cover and steam the pumpkin for 15 to 20 minutes until soft. Let cool then scoop out the cooked pumpkin from the peel. Place in a blender and puree until smooth.
- Preheat oven to 350 degrees f. Grease a 9x13 inch baking pan with coconut oil.
- Whisk together the eggs, honey, coconut oil, and pumpkin puree until smooth.
- Sift together the flour, pumpkin pie spice, baking soda, baking soda-lemon juice mixture, and salt then stir into the pumpkin mixture. Spread batter into the baking pan.
- Bake for 25 to 30 minutes. Cool, cut into squares, and serve.