Paleo Pumpkin Pie Recipes

Paleo Pumpkin Pie

Prep: 20 mins

Cook : 1hr 20 mins

Total time: 1hr 40mins

Servings : 8 slices

Ingredients:

Pie Crust :

-       1 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 Pie Filling:

-       15 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:

1. To prepare the crust, mix the flours and salt in a bowl. Cut in the butter or shortening using a pastry cutter or your fingers until the mixture becomes crumbly.

2. Add the egg and one tablespoon of water, kneading the mixture by hand until it forms a ball of dough. If the dough is too dry or crumbly, add the second tablespoon of water

3. Wrap the dough in plastic wrap or parchment paper and refrigerate for at least one hour.

4. Preheat your oven to 350°F (175°C).

5. After chilling, remove the dough from the refrigerator and roll it out between two sheets of parchment paper. Alternatively, press the dough directly into a 9-inch pie pan using your fingers. Use a fork to poke a few holes in the bottom of the crust.

6. Bake the crust for 15 minutes, then take it out of the oven and set it aside.

7. In a large bowl, combine all the ingredients for the filling. Blend the mixture on medium speed with a hand mixer for one minute, or until smooth.

8. Pour the filling into the pre-baked crust. Bake the pie for 50–60 minutes, placing a pie crust shield over the edges halfway through to prevent them from browning too much. The pie is done when a toothpick inserted 1 inch from the edge comes out clean.

9. Remove the pie from the oven and let it cool at room temperature for 30 minutes. Then refrigerate for at least 2 hours to allow it to set.