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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.
Print Recipe
Course Dessert

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.
Keyword Dairy Free, Nut Free, Paleo Compatible