Paleo Pumpkin Pie

REFINED SUGAR FREE, GLUTEN FREE, PALEO, GRAIN FREE

Ingredients:

1 15 oz. can unsweetened pumpkin puree

1 cup full fat coconut milk (I like Native Forest brand)

½ c. maple syrup

1 ½ teaspoon ground cinnamon

1 teaspoon vanilla extract

¾ teaspoon ground ginger

¾ teaspoon ground nutmeg

½ teaspoon ground cloves

½ teaspoon ground cardamom

¼ teaspoon salt

3 large eggs

Instructions:

Preheat oven to 350 °F.

Prepare the Thumbprint Cookie Dough for the crust, and press the dough into a greased (use ghee or coconut oil) 9-inch pie pan. With almond flour pie dough, you do not have to worry about the crust becoming tough as with wheat crust. Go ahead and use your fingers to press the dough into your pie pan!

Whisk together pumpkin puree, maple syrup, vanilla, spices, eggs, and coconut milk until fully combined.

Pour the filling into the prepared pie pan.

Bake covered loosely with foil or a silicone pie crust protector for 30 minutes. If the edges of the crust begin to brown, keep covered, then bake for another 15 minutes, or until the filling is set. 

Turn off the oven, leaving the pie inside, and leave the oven door slightly open, allowing the pie to cool for 30 minutes. 

Remove pie from the oven and cool to room temperature on a wire rack, then refrigerate 2 hours or until fully set.

Serve.

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A paleo pumpkin pie

Paleo Pumpkin Pie


  • Author: Beth Bollinger

Ingredients

Scale

1 15 oz. can unsweetened pumpkin puree

 

1 cup full fat coconut milk (I like Native Forest brand)

½ c. maple syrup

1 ½ teaspoon ground cinnamon

1 teaspoon vanilla extract

¾ teaspoon ground ginger

¾ teaspoon ground nutmeg

½ teaspoon ground cloves

½ teaspoon ground cardamom

¼ teaspoon sal

3 large eggs


Instructions

Preheat oven to 350 °F.

Prepare the Thumbprint Cookie Dough for the crust, and press the dough into a greased (use ghee or coconut oil) 9-inch pie pan. With almond flour pie dough, you do not have to worry about the crust becoming tough as with wheat crust. Go ahead and use your fingers to press the dough into your pie pan!

Whisk together pumpkin puree, maple syrup, vanilla, spices, eggs, and coconut milk until fully combined.

Pour the filling into the prepared pie pan.

Bake covered loosely with foil or a silicone pie crust protector for 30 minutes.  If the edges of the crust begin to brown, keep covered, then bake for another 15 minutes, or until the filling is set. 

Turn off the oven, leaving the pie inside, and leave the oven door slightly open, allowing the pie to cool for 30 minutes. 

Notes

Remove pie from the oven and cool to room temperature on a wire rack, then refrigerate 2 hours or until fully set.
Serve.

  • Category: Sweet Treats

Keywords: REFINED SUGAR FREE, GLUTEN FREE, PALEO, GRAIN FREE