Craving a delectable dessert that satisfies your sweet tooth without compromising your health goals? Look no further! This extraordinary Gluten-Free Paleo Pumpkin Pie is about to revolutionize your dessert game. Imagine a perfectly spiced, creamy pumpkin filling nestled in a buttery almond flour crust that's not just delicious, but also completely grain-free and paleo-friendly. Whether you're following a special diet or simply looking for a healthier alternative to traditional pumpkin pie, this recipe will have you falling in love with every single bite.
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 75 mins
Cuisine: Paleo
Serves: 8 servings
Ingredients
- 1 1/2 cups almond flour
- 1/4 cup coconut oil
- 1/4 cup maple syrup
- 1 can pumpkin puree
- 3 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Prepare a 9-inch pie dish by lightly greasing it with coconut oil.
- In a medium mixing bowl, combine almond flour, melted coconut oil, and 2 tablespoons of maple syrup. Mix thoroughly until a crumbly dough forms.
- Press the crust mixture evenly into the bottom and sides of the prepared pie dish, creating a uniform layer. Use the back of a spoon or your fingers to compact the crust.
- In a large mixing bowl, whisk together pumpkin puree, remaining maple syrup, eggs, vanilla extract, pumpkin pie spice, and salt until smooth and well combined.
- Carefully pour the pumpkin filling into the prepared almond flour crust, ensuring an even distribution.
- Place the pie in the preheated oven and bake for 50-60 minutes. The pie is done when the center is set and slightly jiggly, but not liquid.
- Remove from the oven and let cool completely at room temperature for about 2 hours. The pie will continue to set as it cools.
- Optional: Refrigerate for at least 2 hours before serving to allow the pie to firm up completely.
- Slice into 8 equal portions and serve. Can be topped with coconut whipped cream if desired.
Tips
- For the most consistent crust, use a measuring cup to press the almond flour mixture evenly into the pie dish.
- Make sure your coconut oil is melted but not hot when mixing the crust to prevent ingredient separation.
- Use fresh, high-quality pumpkin pie spice for the most robust flavor profile.
- Allow the pie to cool completely before slicing to ensure the filling sets properly.
- For an extra-smooth filling, whisk the ingredients thoroughly and strain if needed.
- If the crust edges start to brown too quickly, cover them with aluminum foil during baking.
- Refrigerating the pie overnight can actually enhance its flavor and texture.
- Serve with homemade coconut whipped cream for an extra decadent touch.
- Store leftovers in the refrigerator for up to 4-5 days for maximum freshness.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 15g
Protein: 8g
Fat: 24g
Saturated Fat: 7g
Cholesterol: 85mg