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.
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.