RECIPE: Pumpkin Pie Recipe

Since it's the time of year for Pumpkin pie, I decided to transform my mother's      recipe to fit my more Paleo-friendly lifestyle would be my first challenge. 

The original recipe my mother has always used is as follows:
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ginger
1/4 teaspoon ground cloves
2 large eggs
1 (15 ounce) can of organic pumpkin purée
1 (12 ounce) can evaporated milk
1 unbanked 9 inch (4 cup volume) deep-dish pie shell

What is okay: 
Sea salt, cinnamon, ginger, cloves, eggs, and pumpkin purée.

What must be replaced:
Sugar, evaporated milk and pie crust.

My Revised Version:
3/4 cup honey
1/2 teaspoon salt
2 teaspoons pumpkin pie spices
2 tablespoons almond flour
3 large eggs
1 (15 ounce) can of organic pumpkin purée
1 1/2 cups vanilla almond milk

Crust:
2 cups finely ground pecans
1/4 cup butter
1/2 teaspoon pumpkin pie spices

9 inch (4 cup volume) deep-dish pie pan

My mother is 80+ years old and is pretty set in her ways. She didn't want me to 
tamper with a recipe that's tried and true, but if I was going to spend hours in 
the kitchen preparing the family dinner I was certainly going to make my 
favorite dessert with foods I eat. Mom wanted a traditional flour pie crust, but 
she always eats the filling and leaves the crust anyway, so why should she 
really mind? Besides, one of her favorite desserts is a dish I make that has a 
nut crust. To me, this is a match made in heaven ... Or in my kitchen! 

The Paleo Pumpkin Pie turned out perfectly and there were NO leftovers!            Everyone raved over how good it was, so I just smiled and thanked them for their 
compliments. I will make another one and include photos later.