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paleo pumpkin pie
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Healthy Paleo Pumpkin Pie Recipe

The Holidays are upon us and it’s time for pie! This easy Paleo Pumpkin Pie is not only Paleo approved but dairy free, gluten free, sugar free and delicious! Learn how to make this healthy pumpkin pie and you’ll see how simple eating by healthy for the holidays can be!

Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins

Ingredients

FOR THE CRUST

  • 1 cup almond flour
  • 2 tablespoons coconut oil melted
  • 1 egg
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt

FOR THE FILLING

  • 1 15 oz can organic pumpkin or two cups of pumpkin puree
  • 3 eggs

  • 1/2 cup maple syrup (adjust according to sweetness preference)
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla

FOR THE COCONUT WHIPPED CREAM

  • can full fat coconut milk
  • 1 teaspoon maple syrup optional
  • 1/2 teaspoon vanilla optional

Instructions

FOR THE CRUST

  • Prepare a 9" pie pan and preheat oven to 375 degrees.
  • Add ingredients to a  mixing bowl and stir until well combined.
  • Press the crust evenly into the bottoms and up the sides of a pie pan.
  • Bake for 10 minutes until bottom is set.
  • Remove from oven while you prepare the filling

FOR THE FILLING

  • Add ingredients to a large mixing bowl and whisk until combined.

  • Spread filling into pre-baked crust.
  • Bake for 55-60 minutes or until pie sets.

FOR THE COCONUT WHIPPED CREAM

  • Allow a can of full fat coconut milk to chill in the refrigerator for at least 12 hours
  • .Scrape the hardened cream off the top of the can into a mixing bowl.
  • Whip with a hand mixer for 1-2 minutes until peaks form.