Recipe
Paleo Pumpkin Pie
This paleo and gluten free pumpkin pie is perfect for your Thanksgiving festivities! It’s perfect with a dollop of your favorite whip cream or ice cream!
Prep: 15 minsCook: 1 hour 10 minsTotal: 1 hour 25 mins
Servings: 8 1x
Ingredients
Crust:
- 2 tablespoons ghee (butter or coconut oil works)
- 2 tablespoons agave nectar
- 1 egg
- 2 cup blanched almond flour
- 1/2 teaspoon sea salt
Pumpkin Filling:
- 2/3 cup coconut cream
- 1 can (15 oz) pumpkin puree
- 3 eggs
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon sea salt
- 4 tablespoons agave nectar
- 2 tablespoons coconut sugar
- 2 tablespoons refined coconut oil
- splash vanilla extract
Instructions
- Preheat oven to 350F.
- First, make the crust. Whisk or fold together the ghee, agave nectar, almond flour, egg, and sea salt.
- You may need to use damp hands so it doesn’t get too sticky.
- Bake for 10 minutes.
- Whisk together the coconut cream, pumpkin puree, eggs, pumpkin spice, salt, agave nectar, coconut sugar, coconut oil, and vanilla.
- You’re welcome to add a dash of cinnamon or nutmeg if you like your pumpkin pie a bit more spiced.
- When the crust is done baking, pour the pumpkin mixture in the center.
- You can rip strips of aluminum foil to fold around the pie to prevent the crust from getting too browned while the center bakes.
- Bake it for another 50 – 60 minutes until the center is set and the top is no longer wet looking.
- Sprinkle the top with a few pinches of sea salt.
- Top with your favorite whip cream or ice cream.
Find it online: https://thetoastedpinenut.com/paleo-pumpkin-pie/