This Paleo Pumpkin Pie tastes unbelievably similar to a traditional pumpkin pie recipe. Yet this version is gluten-free and dairy-free. It’s a creamy, delicious holiday dessert win! In addition to being absolutely delicious, this pumpkin pie is gluten-free, grain-free, dairy-free and refined sugar-free. Lot’s of “free” – but you’d never know it by tasting it. And that’s always my goal when I’m whipping up new recipes or modifying classic recipes
Ingredients
Pie Crust1 1/4 cup almond flour
1/2 cup cassava flour
1/4 tsp sea salt
5 tbsp cold butter, or organic palm shortening for dairy-free
1 large egg, beaten
2 tbsp cold water
Pumpkin Filling15 oz organic pumpkin puree
1/2 cup full fat coconut milk
3 large eggs
1 tbsp pumpkin pie spice
1/2 cup maple syrup
1 tsp vanilla extract
1/4 tsp sea salt
Method
* To make the crust, stir together the flours and salt in a mixing bowl. Cut in the butter or shortening using a pastry cutter or your fingers until you have a crumbly mixture.
* Add the egg and one tablespoon of water and using your hands, knead the ingredients together until a ball of dough forms. If the mixture is too dry and crumbly, add the second tablespoon of water (I used two for my recipe).
* Wrap the ball of dough with plastic wrap or parchment paper and place in the refrigerator for at least one hour.
* Preheat your oven to 350 degrees fahrenheit.
* Remove the dough from the refrigerator and roll it out between two pieces of parchment paper or use your fingers to push the dough into a 9-inch pie pan. Use a fork to piece a few holes in the bottom of the dough.
* Pre-cook the crust for 15 minutes. Remove from the oven and set aside.
* In a large mixing bowl combine all the pumpkin pie filling ingredients. Using a hand mixer on medium speed, blend all ingredients together for one minute.
* Pour the filling mixture into the pre-cooked pie crust and place back in the oven for 50-60 minutes. To keep a lighter crust edge, place a pie crust shield over your pie halfway through. When a toothpick comes out clean one inch from the edge, your pie is done.
* Remove the pie from the oven, cool at room temperature for 30 minutes, then refrigerate for 2 hours to firm up.