Thanksgiving wouldn’t be Thanksgiving without a slice of delicious pumpkin pie and a huge shoutout to You–our wonderful audience–we are eternally grateful for all your support!
Traditional Pumpkin Pie recipes use gluten crusts and often large dozes of refined-sugar and dairy, making this delightful treat rather Paleo-unfriendly.
Thankfully, Paleo Pumpkin Pie can be made at home using my Paleo Pie Crust recipe and an easy filling made with organic pumpkin puree and coconut milk.
This Thanksgiving it’s time to impress those guests…and I’d be willing to bet they won’t even know it’s Paleo!
1 can organic, pure pumpkin puree
½ cup coconut milk (canned and full fat)
½ cup honey/raw agave nectar
2 tablespoons pumpkin pie spice*
1 pinch salt
Preheat the oven to 350 degrees F.
In a food processor, pulse the eggs, pumpkin, coconut milk and honey/agave until well blended.
Add the spice and pulse for about another minute.
Pour the mixture into a baked Paleo Pie Crust and bake for 45 minutes.
Remove from the oven and let cool, then refrigerate for at least an hour for the pie to set.
*Pumpkin Pie Spice can be purchased at a number of grocery stores, but can also be made from scratch by mixing equal parts cinnamon, nutmeg, ginger and allspice. For this recipe (1/8 cup pumpkin pie spice) you would need 1/2 a tablespoon of each of those spices.
Enjoy this healthy version of traditional Pumpkin Pie,