Perfectly Paleo Pumpkin Pie

Perfectly Paleo Pumpkin Pie

  • Prepare: 15M
  • Cook: 30M
  • Total: 45M
Perfectly Paleo Pumpkin Pie

Perfectly Paleo Pumpkin Pie

Ingredients

  • Produce

    • 1 cup Dates
    • 1/4 tsp Ginger
  • Refrigerated

    • 2 Eggs
  • Canned Goods

    • 1/4 cup Coconut milk, full-fat
  • Condiments

    • 3 tbsp Honey
  • Baking & Spices

    • 3 tsp Cinnamon
    • 1/4 tsp Cloves
    • 1/4 tsp Nutmeg
    • 1 tsp Vanilla extract
  • Nuts & Seeds

    • 1/2 cup Coconut flakes, Unsweetened
    • 1 1/2 cups Pecans or walnuts
  • Other

    • 15 oz Pumpkin puree or homemade puree
  • Time
  • Prepare: 15M
  • Cook: 30M
  • Total: 45M

Found on

Description

Run Fast, Eat Clean, Live Messy!

A perfectly comforting pumpkin pie for the holidays with sweet creamy custard filling and candied nut crust thats gluten free, grain free, dairy free, soy free, and refined sugar free!

More than a little into running and paleo recipes (yoga now too!) but Im not here to rain on your grains (or anything else) so come along for the ride! I do a little too much of everything (except cleaning), and I enjoy laughing at myself. As long as Im the one making the jokes, that is. Just kidding. So bring me your angst, your appetite and your frying pan and climb aboard!

Ingredients

  • For the Crust:
  • 1 and ½ cups pecans or walnuts
  • ½ cup unsweetened coconut flakes
  • 1 cup dates, soaked to soften, if needed (I microwaved mine in a small amount of water until soft)
  • 1 tsp cinnamon
  • For the Pumpkin Filling:
  • 15 oz pumpkin puree or homemade puree
  • 2 eggs
  • ¼ cup full fat coconut milk
  • 3-4 tbsp honey
  • 1 teaspoon vanilla extract
  • 2 tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp cloves
  • ¼ tsp ginger

Directions

  • To Make the Crust:
  • Preheat the oven to 350 degrees. Combine all crust ingredients in a food processor and process until all ingredients are incorporated and you get a thick paste consistency.
  • In a 9 inch pie dish, press the mixture evenly over the bottom and about ½ inch up the sides. It should be sticky enough to stay but not so sticky that you cant press it down. No need to pre-bake.
  • Next, combine the pumpkin with the other filling ingredients, and use a hand mixer, immersion blender, or whisk to mix it into a smooth consistency.
  • Pour the filling into the crust and smooth out evenly. Bake in the preheated oven for 30-40 minutes or until the filling is set - it can jiggle a little but should not look soupy. Check half way through to make sure the crust is not burning and if it looks a bit too brown, you can cover the top with foil.
  • Once the filling is set, remove from oven and let cool to room temperature before storing, covered, in the refrigerator. Serve as is or topped with delicious coconut whipped cream!
  • Let people think they didnt just eat something paleo until they finish and loved every second of it. Cooking is more fun that way.
  • Enjoy!
  • Serves: 9 inch pie
  • Prepare: 15 mins
  • Cook Time: 30 mins
  • TotalTime:
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Title:

Paleo Pumpkin Pie Recipe with Pecan Coconut Crust

Descrition:

Paleo Pumpkin Pie with Pecan Coconut Crust - Grain free, dairy free, gluten free, naturally sweetened with dates and raw honey

Perfectly Paleo Pumpkin Pie

  • Produce

    • 1 cup Dates
    • 1/4 tsp Ginger
  • Refrigerated

    • 2 Eggs
  • Canned Goods

    • 1/4 cup Coconut milk, full-fat
  • Condiments

    • 3 tbsp Honey
  • Baking & Spices

    • 3 tsp Cinnamon
    • 1/4 tsp Cloves
    • 1/4 tsp Nutmeg
    • 1 tsp Vanilla extract
  • Nuts & Seeds

    • 1/2 cup Coconut flakes, Unsweetened
    • 1 1/2 cups Pecans or walnuts
  • Other

    • 15 oz Pumpkin puree or homemade puree

The first person this recipe

paleorunningmomma.com

paleorunningmomma.com

273 0

Found on paleorunningmomma.com

The Paleo Running Momma

Paleo Pumpkin Pie Recipe with Pecan Coconut Crust

Paleo Pumpkin Pie with Pecan Coconut Crust - Grain free, dairy free, gluten free, naturally sweetened with dates and raw honey