Paleo Pumpkin Pie
Enjoy a classic, delicious pumpkin pie, but upgrade your ingredients to make it paleo-friendly! (gluten-free, dairy-free, grain-free)
Ingredients
For the Crust
- 1+1/2 Cup Almond Flour
- 1 Cup Arrowroot
- 1/2 Cup Butter (sub coconut oil for dairy-free)
- 2 Tbsp Maple syrup
- 1/2 tsp Vanilla extract
- 1/4 tsp Sea salt
For the Filling
- 2 large eggs room temperature
- 1 Cup Coconut milk
- 1 can Puréed pumpkin
- 1/2 Cup Maple syrup
- 1 tsp Vanilla extract
- 1 tsp Cinnamon
- 1/2 tsp Ground ginger
- 1/4 tsp Cardamom
- 1/4 tsp Allspice
- 1/4 tsp Sea salt
Instructions
- Preheat oven to 350ºF
- Add the ingredients for the crust into a mixer or mixing bowl and mix until it turns into dough (Note that it should be a bit sticky and not too crumbly)
- Transfer the crust to a 9-inch round baking pan or pie dish, pressing the crust into the bottom of the pan evenly with your hand
- Add the ingredients for the filling into a bender or mixer, Blend until smooth
- Pour the filling over the crust
- Bake for 45-55 minutes or until lightly browned around the edges
- Remove pie from the oven and cool 30 minutes at room temperature before covering and placing in the refrigerator to chill before eating
- Serve with homemade whipped coconut cream and cinnamon
