Nothing says fall more than a slice of homemade pumpkin pie, so keep it classic with this simple recipe for Paleo Pumpkin Pie." />
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Simple Paleo Pumpkin Pie

  • Prep Time: 10 min
  • Cook Time: 10 min
  • Total Time: 7 hours
  • Yield: 6 to 8 slices
Nothing says fall more than a slice of homemade pumpkin pie, so keep it classic with this simple recipe for Paleo Pumpkin Pie.
Simple Paleo Pumpkin Pie made with Almond Flour Baking Mix Artisan Bread Recipe

Ingredients:

Pie Crust Ingredients:
1 box Simple Mills Artisan Bread Mix
1/2 cup grape seed, coconut oil, or ghee (or melted butter if no dairy allergies)
2 Tbsp pure maple syrup

Pie Filling Ingredients:
1 15 oz can cooked pumpkin
1 cup full-fat coconut milk
3 cage free eggs
2 1/2 tsp pumpkin pie spice
1/3 cup pure maple syrup 

Instructions:

PREHEAT oven to 350°F
MIX all pie crust ingredients until they come together to form a ball
PRESS by hand across the bottom and up the sides of a 9.5” or 10” pie plate
PRESS around top edge of crust with a fork
BAKE crust at 350 degrees for 8-10 minutes
WHILE crust is baking, mix filling ingredients in a mixing bowl until smooth using a stick or traditional blender, or hand mixer
POUR into baked crust, making sure not to cover the fork marks
BAKE pie at 350°F for 30 – 35 minutes or until set in the middle. If crust starts to brown before filling is set, cover w/ foil for remainder of baking
REMOVE cool and refrigerate for at least 6 hours
CUT into 6 or 8 slices and top with homemade whipped cream (heavy cream or coconut cream)
GARNISH with ground cinnamon or a shake of pumpkin pie spice

Tips:

If you have any extra filling, pour it into individual ramekins and bake until set in the middle.