Paleo Pumpkin Pie

Ingredients & Supplies

Yield: 1 Pie

Pumpkin Pie Filling

1 (15 Ounce) Canned Pumpkin Puree

3 Eggs

½ Cup Coconut Milk

½ Cup Maple Syrup

2 Teaspoons Ground Cinnamon

1 Teaspoon Ground Nutmeg

½ Teaspoon Ground Cloves

¼ Teaspoon Sea Salt

Paleo Pie Crust

1 ¾ Cups Blanched Almond Flour

¼ Cup Coconut Flour

½ Teaspoon Sea Salt

3 Tablespoons Coconut Oil

1 Egg

Preparation

1. Preheat oven to 350°

2. Place flour and salt in food processor and pulse to combine.

3. Add coconut oil and egg, and pulse until mixture begins to stick together.

4. Press dough into a 9-inch pie dish. This works best if you dump the dough crumbles into the pie dish, spread evenly and then press down until all the dough is uniform, about ¼ - ½ inch thick.

5. Cover pie crust with a tea towel (so it doesn’t dry out) and set aside.

6. In a food processor combine pumpkin puree and eggs.

7. Add maple syrup, coconut milk, cinnamon, nutmeg, cloves, and salt and process until evenly mixed and smooth.

8. Pour pie filling into the pie crust.

9. Bake at 350° for 45 minutes.

10. Remove pie from oven and allow to cool completely. Serve fresh or chilled. Pie will last in the refrigerator for up to 5 days.

Paleo Pumpkin Pie... That rich, creamy texture. The comforting aroma of warm pumpkin and spices…

It’s that time of year when the holiday season is upon us once again, and thoughts turn to family, friends, and fall recipes. Whether for a festive Thanksgiving gathering or as the perfect dessert to a winter dinner, having a delicious paleo pumpkin pie on hand can never be a bad thing.

This pumpkin pie recipe is free of gluten, grain, dairy, soy, and processed sugar. A bit of 100% pure maple syrup lends a natural autumn sweetness to the pie filling that complements the flavor of pumpkin and spices without overpowering it.

The crust is made almost entirely from almond meal which gives it a rich, buttery flavor reminiscent of old fashioned pie crusts made from flour and lard. A small amount of coconut flour helps bind the almond meal and lends the crust a pleasant and crumbly texture. So simple is this pie recipe, it takes only a few minutes to make and 45 minutes to bake a homemade, decadent, and delicious pumpkin pie.

This recipe could also be doubled and made in a 9x13” pan to make paleo pumpkin bars.

Pie crust tip: Build the dough up the sides of the pie dish and make pretty crust textures by pinching around the edges with fingers, or using fork tines to create a geometric pattern. Alternatively, for a cheesecake-like pie, use a 9-inch spring form cake pan and avoid an outer crust altogether. If possible, refrigerate pie crust overnight before adding filling and baking.



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