Paleo Pumpkin Pie
Here is a picture of what our traditional thanksgiving pumpkin pie looks like: a store bought Costco sized pie. It’s huge, takes up an entire shelf in the fridge and lasts us a week but it’s not exactly something I look forward to. Maybe that’s why I’ve never been a huge fan of pumpkin pie.
Anyways, I’m taking the plunge this year and making one from (almost) scratch.
Paleo, gluten free, dairy free pumpkin pie. Sounds dreamy. And allergy friendly.
And it is!
The filling is just 6 ingredients and you can just blend them together and pour it into a gluten-free pie crust. Yes, I bought a pie crust. Sorry, not sorry.
You could call it done here or you could add a coconut whipped cream on top (also made in a blender).
[lt_recipe name=”Paleo Pumpkin Pie” servings=”6-8″ prep_time=”5 MIN” cook_time=”45 MIN” difficulty=”Easy” ingredients=”1 (14oz) can pumpkin purée;1/2 cup coconut milk;1/2 cup maple syrup;2 eggs;1/2 teaspoon salt;2 teaspoon pumpkin pie spice;;1 gluten free pie crust;;1 (14oz) can coconut cream, refrigerated overnight;1/4 teaspoon vanilla extract” ]Preheat oven to 325°F;Throw the pumpkin, coconut milk, maple syrup, eggs, salt, and pumpkin pie spice into a blender on low speed for 30 seconds until everything is well mixed.;Pour pie mixture into prepared crust.;Transfer to oven and bake for 45 minutes until just set. Let cool completely and then refrigerate for 2 hours.;Open the cold can of coconut cream and scoop the hard cream layer off (you should have about a half cup). Put the cream into the blender with vanilla extract and pulse for 3 seconds at a time until creamy.;Serve pumpkin pie chilled with the coconut whipped cream on top.[/lt_recipe]