Paleo Pumpkin Pie

Guys, this is the best paleo pumpkin pie I have ever had in my life. With no gluten or dairy, you’ll be amazed that this pie tastes like the real thing! When I tried this pie I literally shouted I DID IT, like a mad scientist because I was so excited that I finally had a pumpkin pie that was delicious with good ingredients!

Every year when the holidays come around I always think about my favorite desserts and how I can make a version that is delicious and fits into my current lifestyle. Pumpkin pie is the number one Thanksgiving dessert on my list that I MUST have. I have tried SO MANY different paleo pumpkin pie recipes and none of them have ever impressed me. This is the one that finally hit the nail on the head, it tastes like the Costco pumpkin pie with a slightly different crust. My family devoured this pie in one day and I had to make another one for Thanksgiving. I am not joking when I am saying this is the pie you want to bring for the holidays.

The one caveat with this pie is that almond flour cooks faster than traditional wheat flour. So because of this, you may have to cover the crust about halfway through. Personally, I have overcooked the crust a few times because I had nothing to cover the crust with. But if you cover the crust it will come out perfect every time. Don’t judge the pumpkin pie picture please, I did not cover the crust but HAD to get this recipe out to you guys.

Pumpkin pie is always a labor of love, so all in all this pie will take you about an hour and a half between prep time and cook time. You will also have to let it cool and refrigerate for a little over an hour so. Making pumpkin pie is not for those with lack of patience, so if you’re like me do it for the delicious outcome.

The full fat coconut milk is interchangeable wit full fat coconut cream as long as you are using the hard part of the coconut cream from the top of the can. No need to refrigerate the can beforehand unless you desire to! I also make a mean coconut milk whipped cream that can be topped on this pumpkin pie for that traditional feel.

So what are you waiting for? Let’s get baking!

What you’ll need:

Almond flour

Tapioca flour

Eggs

Coconut oil

Coconut sugar

Salt

Pumpkin puree

Full fat coconut milk or coconut cream

Maple syrup

Vanilla

Cinnamon

Nutmeg

Ginger

Clove

Ingredients:

Crust:

1 1/2 cup almond flour

1/2 cup tapioca flour

1 egg

1/3 cup melted coconut oil

1 tablespoon coconut sugar

1/4 teaspoon salt

Filling:

1 15 oz can pumpkin puree

2/3 cup full fat coconut milk or coconut cream (only use the thick part on top of the coconut milk can)

2 eggs

1/2 cup maple syrup

1 teaspoon vanilla

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ginger

1/4 teaspoon clove

1/4 teaspoon salt

Instructions:

1. Make crust, put all dry ingredients of crust in a bowl. Then add egg and melted coconut oil. Mix thoroughly.

2. Roll out crust between 2 sheets of parchment paper to be 1/4 inch thick.

3. Place crust to be evenly distributed in the pie plate.

4. Make filling, in a separate bowl add all ingredients to a bowl and mix thoroughly with an electric mixer.

5. Put filling in the pie plate on top of the crust.

6. Bake at 375 degrees F for 1 hour. Cover the crust if needed if it starts to brown (like mine did).

7. Let pie cool on the counter, then refrigerate for 1 hour.

enjoy!