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paleo pumpkin pie

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Paleo Pumpkin Pie

A Thanksgiving classic made gluten-free and dairy-free. This Paleo Pumpkin Pie Recipe makes just a few simple changes to the original dessert. Includes vegan and keto/low carb options. Let’s start with the foundation. To make a paleo pumpkin pie we need a paleo pie crust. Before I started testing paleo pumpkin pie fillings, I first developed this gluten-free pie crust recipe made with coconut flour. Use the coconut oil option to make a dairy-free crust that is paleo. You can make the crust the same day as the pie – it is super quick to make and only takes 15 minutes of pre-baking. Or you could also pre-bake the crust up to 3 days in advance.

Ingredients :
  • Sea salt
  • 1 tsp. Vanilla extract oil
  • 2 tsp. Pumpkin pie spice
  • 1/3 cup Maple syrup
  • 1/3 cup Coconut cream
  • 1/2 cup Unsweetened almond milk
  • 2 Eggs
  • 15 oz. Pumpkin puree (not pumpkin pie filling)
  • 1 Paleo pie shel
Directions :
  1. Preheat your oven to 375°F.
  2. Whisk together all pumpkin pie filling ingredients in a large bowl until well combined.
  3. Pour the filling mixture into a pre-baked 9-inch paleo pie shell. Tap the pie pan into the counter a few times to even out the filling and to bring up any air bubbles.
  4. Transfer the pie to the preheated oven and bake for 40-50 minutes until the filling has darkened and puffed up on the edges. The center should still be a little jiggly. You can also insert a food thermometer in the center. The pie is done when the center reaches 160°F. Best restaurants near me
  5. Cool the pie gently to avoid cracking in the filling. Turn off the oven but leave the pie inside with the door cracked open. After cooling to room temperature for about 2 hours transfer the pie to the fridge to cool fully.
  6. If you want to enjoy the pie warm, reheat it in a 300°F oven for 15 minutes.
  7. Top with whipped coconut cream and a sprinkle of pumpkin spice or cinnamon

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