Paleo Pumpkin Pie, A Thanksgiving Dessert © 2011 . All rights reserved.

Paleo Pumpkin Pie, A Thanksgiving Dessert

This Paleo Pumpkin Pie is a Thanksgiving Dessert classic that makes an appearance at our table every year. It has a creamy texture and flaky crust with spices of autumn that always remind me of family and friends and holiday traditions. NOTE: Do not open the oven or move the pie until the full cook time has elapsed. First, when you open the oven door, you let heat out, which changes the temperature inside and second, moving the pie can cause the surface to break. We don’t want that, so its best not to touch it.

I know I’ve said it before, but I really love fall. It’s the time of year when food is everywhere and football is in the background. It’s the time of year when stuffing yourself is a requirement. And what fall get-together doesn’t have pumpkin pie? None, that’s right. So to prepare you for a Paleo feast, we’re sharing our recipe with you today!

Paleo Pumpkin Pie

For The Crust:

½ cup Coconut Flour

½ cup unsweetened Coconut Flakes

½ Tbsp Maple Syrup

¼ tsp Coarse Sea Salt

¼ cup Coconut Oil

3 Egg Whites

For The Filling:

2 Eggs

¼ cup Maple Syrup

¼ tsp ground Ginger

¼ tsp ground Allspice

¼ tsp Coarse Sea Salt

pinch ground Cinnamon

1 ¾ cup of fresh roasted Pumpkin Puree

1 cup Coconut Milk

Preheat the oven to 400 degrees Fahrenheit.

For the Crust:

Mix the maple syrup, coarse sea salt, coconut oil and egg whites. Sift in the coconut flour and coconut flakes. Mix until incorporated.

Grease an 8″x8″ pie pan (we use coconut oil spray and a springform pan) and press the crust dough into the pan. Try to make it thin. Poke the bottom of the crust a couple of times with a fork. Bake for 10 minutes until the crust is golden brown in places.

For The Filling:

Preheat the oven to 450 degrees Fahrenheit.

Whip the eggs. Then beat in the maple syrup. Add the ginger, allspice, cinnamon, and sea salt and whisk until blended. Then whisk in the coconut milk and pumpkin puree. Pour mixture into the pie crust. Cover the exposed pie crust with strips of tin foil.

Cook at 450 for 12 minutes, then turn the heat down to 350 degrees Fahrenheit and cook for another 30 minutes, or until a toothpick comes out clean. If the pie crust is getting too dark, cover the edges with tin foil. I usually have to do this.

This recipe is Vegetarian!

Makes 1 8″x8″ pie

Serve with our Paleo Vanilla Bean Ice Cream!

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