Paleo Pumpkin Pie

Clarissa Yang
by Clarissa Yang
8 Slices
1 hr 30 min

Tis' the holiday season and it's calling for some easy and healthy pumpkin pie. Learn how to make pumpkin pie from scratch that is paleo and gluten-free! This is the best pumpkin pie recipe I've had, especially since it has healthy ingredients. The crust has a the right amount of thickness and the pie filling has a great creamy texture. Garnish with whipped cream, ice cream, nuts or fruits. I've tried them all and it is so delicious! If you're looking for a thanksgiving recipe to end the year in 2020, make sure to leave it with a bang by trying out this healthy pumpkin pie dessert recipe.

Paleo Pumpkin Pie
Recipe details
  • 8  Slices
  • Prep time: 20 Minutes Cook time: 70 Minutes Total time: 1 hr 30 min
Show Nutrition Info
Hide Nutrition Info
Ingredients
Pie Crust
  • 2 cups blanched almond flour
  • 1 egg at room temperature
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1/3 cup honey (optional)
  • 1/3 cup melted coconut oil
  • 3 tbsp coconut sugar
  • 1 tsp ground cinnamon
Pie Filling
  • 1 oz can pumpkin purée
  • 2/3 cup coconut cream
  • 1/2 cup maple syrup
  • 2 eggs
  • 3 tbsp arrowroot powder
  • 1 tsp ground cinnamon
  • 1 tsp pumpkin spice
  • 1/4 tsp salt
Instructions
Preheat oven to 350 degree Fahrenheit. Make sure to grease the pie dish with coconut oil or butter.
In a food processor or mixing bowl, add all the pie crust ingredients. Then add the pie filling and press down in the pie dish. You can use a fork to poke a few holes in the pie crust to prevent from rising too much.
Cool down while making the pie filling.
Bake pie crust for 10-15 minutes. If you start to see the edges getting too golden brown, put a pie cover or foil over to prevent from burning.
In a food processor or mixing bowl, add all the pie filling ingredients and pulse until well combined. Pour the filling in the pie crust.
Bake at 350 degrees for 45-55 minutes. Bake until the pie filling is close to firm. You can tell by shaking it a little back and forth without much movement.
Then store in the fridge for at least 2 hours or overnight.
Serve with your favorite ice cream, whipped cream, cinnamon and/or pumpkin spice and it's ready to enjoy!
Tips
  • Make sure the pie crust is completely cooled before adding the pie filling.
  • There will be some extra pie filling leftover, but you can use it for a pumpkin bar or another pumpkin pie!
Clarissa Yang
Want more details about this and other recipes? Check out more here!
Go
Comments
Next
More Recipes
Salmon Dip Stuffed Avocados
@uncomplicatedchef @uncomplicatedchef
Beautiful 9 Strand Challah That Will Look Absolutely Stunning but Easy
Berta Lily Berta Lily
Asparagus, Bacon, and Egg Croissants
Jennifer Howard| Cottage On Bunker Hill Jennifer Howard| Cottage On Bunker Hill
Homemade Pumpkin Pie Recipe
Rebecca D. Dillon Rebecca D. Dillon
Graham Cracker Crust Pumpkin Pie
Whisking Wolf Whisking Wolf
Pumpkin Hand Pies
Michele Brosius Michele Brosius
"Real Pumpkin" Pumpkin Pie
Thistlewood Thistlewood
Pumpkin Pie Dessert Jars
Karla Harmer Karla Harmer
The Softest Chocolate Chip Cookie Recipe
Jessica Perkins Jessica Perkins
Million Dollar Spaghetti Recipe
Debi | Our Wabi Sabi Life Debi | Our Wabi Sabi Life
Peanut Butter Rice Krispie Balls
Midwestern HomeLife Midwestern HomeLife
Easy Keto Onion Rings With Cheese
Susan Susan
Apple Hand Pies
Allie's Plate Allie's Plate
Mermaid Dunkaroo Dip Recipe
Koti Beth Designs Koti Beth Designs
Easy Easter Fudge Recipe
Reesa @ Mommalew.com Reesa @ Mommalew.com
Peasant Bread
All Within the Home All Within the Home
Banana Streusel Coffee Cake
Pallet and Pantry Pallet and Pantry
The Most Delicious Caramel Corn Recipe For A Sweet Self-Care Treat
Karen Kasberg Karen Kasberg
About Privacy Terms Guidelines Support Advertise
© 2024  Foodtalkdaily.com By Hometalk Inc.