Paleo Pumpkin Pie: Grain Free

Looking for a tasty paleo pumpkin pie recipe? Look no further! Pumpkin pie is a wonderful treat that many people can’t live without during the fall season. Unfortunately, traditional pumpkin pie is full of sugar, dairy, and processed ingredients that do not play well with many diets. That is why I created this easy paleo pumpkin pie recipe. It’s full of flavor and made with real food ingredients. The grain free crust gives this fluffy pie a bit of crunch. Enjoy this pumpkin pie without the guilt.

Paleo Pumpkin Pie Recipe

This gluten free pumpkin pie recipe is loaded with flavor and is naturally sweetened with honey and a bit of pure maple syrup. That’s it. In addition, this grain-free recipe is perfect for those who want to enjoy this Thanksgiving Day dessert staple without any negative health effects. When it comes to creating recipes that nourish our bodies, it really comes down to the ingredients you use. This recipe uses real food ingredients that combine to make a tasty grain free treat!

Health Benefits of Pumpkin

Not only is this grain free pumpkin pie recipe tasty, it’s full of health benefits as well! Pumpkin has been shown to:

• Contain high levels of Vitamin A.
• Possess beneficial antioxidants.
• Be a rich source of vitamins and minerals.
• Aid in the reduction of inflammation.
• Help to boost immunity due to its high levels of vitamins and minerals.
• Be a rich source of fiber.

Paleo Pumpkin Pie: A Grain Free Dessert

This gluten free pumpkin pie recipe is easy to put together and is the perfect make-ahead dessert to help you avoid any added stress on Thanksgiving morning. This recipe is grain free and can be enjoyed by those of us who avoid gluten and grains at all costs. This recipe is also dairy free and void of processed sugars. Created with real food ingredients, this grain free pumpkin pie is truly a guilt-free treat! Enjoy!

Paleo Pumpkin Pie

Paleo Pumpkin Pie: Grain Free

 

Recipe type: Dessert

Save Print

 

This easy Paleo Pumpkin Pie is full of flavor and natural sweetness to help you stay on track this holiday season.

Ingredients

For the Crust:

• ½ Cup Raw Cashews
• 1½ Cup Blanched Almond Flour (I used Honeyville)
• ½ Tsp Sea Salt
• 1 Tsp Cinnamon
• 2 Tbsp Coconut Oil (in solid form)
• 1 Large Egg

For the Filling:

• 1 15 oz. Can Pumpkin Puree
• 1 Tbsp Pure Maple Syrup
• 1 Tbsp + 1½ Tsp Pumpkin Pie Spice
• 3 Large Eggs
• ½ Cup Honey
• ¼ Tsp Sea Salt
• ½ Cup Coconut or Almond Milk (I used full fat coconut milk)

Instructions

1. Heat oven to 350 degrees.
2. In a food processor, pulse raw cashews until a fine flour forms.
3. Add almond flour, salt, and cinnamon to the mixture and pulse until mixed well.
4. Add coconut oil and eggs to the flour mixture and pulse until well incorporated.
5. Remove the dough from the food processor and place it inside a greased 9 inch pie plate.
6. Place the dough in the plate, making sure to press it up onto the sides of the dish. Set aside.
7. Place pumpkin puree, pure maple, syrup, pumpkin pie spice, eggs, honey, sea salt, and coconut milk in a clean food processor and pulse until all ingredients are incorporated.
8. Pour mixture into raw crust. Bake at 350 degrees for approx. 50 - 60 minutes. Be sure to check the center of the pie at the 45 minute mark to determine how long your pie needs to bake. This will vary from oven to oven. My oven required that I bake the pie for 60 minutes. Note that it is likely that the outer crust will brown quite a bit, which is normal.
9. Allow cooked pie to cool and place in refrigerator in order to aid the pie in setting up. Enjoy!

3.5.3208