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Pumpkin Pie Gluten Free Paleo

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Pumpkin Pie Gluten Free Paleo

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 1/2 cups almond flour
  2. 1/4 cup coconut oil
  3. 1/4 cup maple syrup
  4. 1 can pumpkin puree
  5. 3 eggs
  6. 1 teaspoon vanilla extract
  7. 1 teaspoon pumpkin pie spice
  8. 1/2 teaspoon salt

Instructions

  1. Preheat the oven to 350°F (175°C). Prepare a 9-inch pie dish by lightly greasing it with coconut oil.
  2. In a medium mixing bowl, combine almond flour, melted coconut oil, and 2 tablespoons of maple syrup. Mix thoroughly until a crumbly dough forms.
  3. 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.
  4. 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.
  5. Carefully pour the pumpkin filling into the prepared almond flour crust, ensuring an even distribution.
  6. 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.
  7. Remove from the oven and let cool completely at room temperature for about 2 hours. The pie will continue to set as it cools.
  8. Optional: Refrigerate for at least 2 hours before serving to allow the pie to firm up completely.
  9. Slice into 8 equal portions and serve. Can be topped with coconut whipped cream if desired.

Tips

  1. For the most consistent crust, use a measuring cup to press the almond flour mixture evenly into the pie dish.
  2. Make sure your coconut oil is melted but not hot when mixing the crust to prevent ingredient separation.
  3. Use fresh, high-quality pumpkin pie spice for the most robust flavor profile.
  4. Allow the pie to cool completely before slicing to ensure the filling sets properly.
  5. For an extra-smooth filling, whisk the ingredients thoroughly and strain if needed.
  6. If the crust edges start to brown too quickly, cover them with aluminum foil during baking.
  7. Refrigerating the pie overnight can actually enhance its flavor and texture.
  8. Serve with homemade coconut whipped cream for an extra decadent touch.
  9. 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

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