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
2 Ingredient Chocolate Pumpkin Muffins
Amy Amy
How to Make Frozen Garlic Bread
Vicky Vicky
This Slow Cooker Gooey Chocolate Cake is Decadent AND Easy!
Reesa @ Mommalew.com Reesa @ Mommalew.com
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
Baked Apple Wedges
Julie Choksi Julie Choksi
Easy Banana Cake With Maple Cream Cheese Frosting
Amy Amy
Delicious Pizza Casserole
Meeghan Aimone Meeghan Aimone
Super Easy 3 Ingredient Peanut Butter Cookies Recipe
Amy Amy
Easy Squash and Zucchini Casserole
Michele Brosius Michele Brosius
Cornflake Cookie Recipe (Ranger Cookies)
Kalisha Blair Ocheni Kalisha Blair Ocheni
Cake Mix Peach Cobbler
When Is Dinner When Is Dinner
How to Make a Spectacular Peach Pie the Easy Way
The Design Twins The Design Twins
Creamy Cheddar Chicken and Biscuits Casserole Recipe
Supermom Shuffles Cooking Supermom Shuffles Cooking
Spiral Baked Potatoes
Wren’s Little Nest Wren’s Little Nest
About Privacy Terms Guidelines Support Advertise
© 2024  Foodtalkdaily.com By Hometalk Inc.