Perfect Paleo Pumpkin Pie

Preheat your oven to 350°F (175°C). This is important, making sure your oven is hot enough when you put the pie in will ensure it cooks properly.

Combine almond flour, coconut flour, and salt in a food processor. Add in cubed, cold butter and pulse until the mixture resembles coarse sand. This process helps to create a rich and flaky crust.

Add the egg and pulse until the dough starts to form. Be patient, it may take a minute and don't over-pulse. We want to just combine all ingredients.

Transfer the dough to a 9-inch pie dish, spreading it evenly across the bottom and up the sides. You should end up with a relatively even layer.

Bake the crust for 12-15 minutes, until it's lightly golden. Be sure not to burn the crust - every oven is different and cooking times may vary.

Meanwhile, in a mixing bowl, combine all the pumpkin pie filling ingredients. Whisking them together thoroughly until smooth. Test the sweetness of the mixture and adjust the honey if needed.

After taking the crust out of the oven, reduce the oven temperature to 325°F.

Pour the filling into the crust, smoothing the top with a spatula. Making sure the filling is evenly distributed will result in a consistently cooked pie.

Bake for 50-60 minutes, until the pie filling is set but still slightly wobbly in the center. Be careful not to overcook, as the filling will continue to firm up as it cools outside the oven.

Cool on a wire rack completely before slicing. This is crucial for the pie to set and easy to slice. If you cut it too soon it can break apart.