Paleo Pumpkin Pie

Posted on November 12, 2016 by PBC Admin | 0 Comments

Paleo Pumpkin Pie Recipe by Paleo Baking Company

When Thanksgiving rolls around, it's time to start planning your paleo Thanksgiving menu. There are always a few staple recipes that you want to include, even if you're following a special diet. Pumpkin pie is one of those special, traditional recipes.

The great news is, now you don't have to settle for a not-so-sweet dessert that barely resembles your memories of fragrant pumpkin pie. This pumpkin pie recipe will blow you away by how amazingly delicious it is. In fact, we challenge you to serve it at your next Thanksgiving meal and not tell anyone it is paleo. We'd put money on no one noticing that you swapped the sugar and gluten-filled confection for a incredibly mouth-watering, but healthier, paleo substitute.

An easy paleo pumpkin pie recipe

Paleo pumpkin pie filling in a crust

We borrowed a bit of the ever-amazing paleo wisdom of Elana's Pantry for the filling recipe. Why mess with a good thing, right? Elana's recipe uses traditional canned pumpkin puree, full fat coconut milk, honey, eggs, cinnamon, nutmeg, and a bit of sea salt. This recipe swaps out the honey for maple syrup because of the added autumn aroma of maple. Mixed with the flavor of pumpkin, cinnamon and nutmeg? Thanksgiving heaven!

For this recipe, you'll need to make our Paleo Pie Crust. It's a snap. Using one of our Vanilla Cake and Muffin Mix bags and a few other simple pantry ingredients, you'll have an incredible homemade paleo pie crust in minutes. Then blend up the filling ingredients (listed below) in a blender or food processor. Pour into your prebaked pie crust and 45 minutes later - paleo pumpkin pie perfection.

 

A healthy alternative, a delicious pumpkin pie

Paleo pumpkin pie in a crust with tin foiled edges

Optional toppings for this pumpkin pie dessert: Top the whole pie or single slices with full fat coconut milk whipped with maple syrup. Or, sprinkle a bit of freshly grated cinnamon or nutmeg on top just before serving. The aromatics of freshly grated spices will fill the room and the senses of all who are about to partake.

 

Paleo Pumpkin Pie Recipe

Baked paleo pumpkin pie

Paleo, gluten free, dairy free, and refined sugar free

Makes approximately 1 pie

Recipe adapted from Elana's Pantry Paleo Pumpkin Pie

Ingredients:

  • 1 15 oz can of pumpkin puree
  • 3 eggs
  • 1/2 cup full fat coconut milk
  • 1/2 cup pure grade A maple syrup
  • 1 tablespoon cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon sea salt
  • 1 paleo pie crust, par-baked

Directions:

  1. Preheat oven to 350 degrees F.
  2. In a food processor or blender, blend together all ingredients.
  3. Pour pumpkin filling into a par-baked paleo pie crust
  4. Cover the outer crust edges with tin foil or a pie crust protector.
  5. Bake on the middle rack for 45 minutes.
  6. Remove pie from oven and allow to cool. Serve immediately or refrigerate until ready to serve.

    This is one paleo dessert recipe you don't want missing from your Thanksgiving table. In fact, you should probably make a paleo pumpkin pie ahead of time so you don't have to share!

    More paleo Thanksgiving recipes coming soon!

    Paleo pumpkin pie recipe for Pinterest

    Posted in autumn, fall, holiday, maple. maple syrup, October, paleo, pumpkin, Thanksgiving


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