Thanksgiving is right around the corner so I’m sending you some love by posting this pumpkin pie that is gluten free, dairy free, and paleo friendly. You don’t have to be unhealthy to enjoy all of the great desserts of the season and holidays. Enjoy!
Pumpkin Pie (paleo, dairy & gluten free)
Prep time:
Cook time:
Total time:
Serves: 8
Ingredients
- Filling:
- 1 c. Pumpkin Purée
- ½ c. Light Coconut Milk
- 2 Large Brown Eggs
- 1 tsp. Pumpkin Spice
- 1.5 tbsp. Natural Maple Syrup
- Crust:
- ¾ c. Almond Flour, blanched
- 3 tbsp. Coconut Flour
- ¼ c. Virgin Coconut Oil (liquid)
- 1 Large Brown Egg White
- 1 tsp. Natural Maple Syrup
Instructions
- Preheat oven to 350 F
- In a large bowl, mix all crust ingredients.
- Using your fingers, spread crust onto the bottom and sides of a pie dish. The crust is not meant to go up and over the top (less crust equals less calories!)
- Bake for 8 minutes
- Mix all pie filling ingredients in a bowl.
- Once crust is done baking, pour the pie filling onto the crust.
- Bake for 35-40 minutes. The pie should be firm when done.
- Let cool on a cooling rack for 30 minutes, then place in the refrigerator for a few hours until cold and firm.
- Cut yourself a piece and enjoy!
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