Perfect Paleo Pumpkin Pie
This recipe makes the perfect paleo dessert for holiday traditions. Top with whipped coconut cream or your favorite non dairy ice cream.
Ingredients
Crust
- 1/2 cup coconut flour
- 2 TBS arrowroot flour
- 1/2 cup coconut oil melted
- 1 TBS maple syrup
- 1 tsp vanilla
- 3 TBS water
- pinch sea salt
Filling
- 3 large eggs or flax eggs
- 1 15 oz can of pumpkin puree unsweetened
- 1/2 cup coconut sugar
- 1 TBS pumpkin pie spice
- 1 TBS vanilla extract
- 1 cup canned coconut milk full fat, unsweetened
- 2 TBS coconut flour
- 2 TBS honey or maple syrup
Instructions
Make the crust
- Mix coconut flour, arrowroot flour and salt together in a medium bowl.
- Pour in maple syrup, oil and vanilla.
- Pour in 3 TBS water and stir until thickened.
- Press into a standard 9 inch pie plate (grease the pie plate first with coconut oil).
- Pierce the bottom with a fork.
- Bake at 325 for 8 minutes until the crust is golden brown around the edges.
Make the filling
- Using a mixing bowl or hand held mixer, lightly whisk the eggs. Add in the pumpkin, coconut sugar, pumpkin pie spice, and vanilla. Whisk until incorporated.
- Shake the coconut milk can well. Open the can, stir thoroughly until it is smooth and free of lumps. Measure out 1 cup and add it to the pumpkin mixture, whisking to combine.
- Whisk in coconut flour and honey/maple syrup.
- Transfer mixture to the prepared pie crust. Bake at 425 for 15 minutes, then reduce the temperature to 350 and bake for 35-40 minutes. You want to take out of the oven when the center appears set (with just the slightest jiggle) and a toothpick inserted in it comes out just a little moist but free of batter.
- Cool the pie for 2 hours on a cooling rack, then cover with plastic wrap and refrigerate for at least 2 hours before slicing and serving. Top with whipped coconut cream and non dairy vanilla ice cream! Enjoy.
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