Paleo Pumpkin Pie

Are you ready for Thanksgiving?  Judging by the towers of canned pumpkin I’ve seen at local grocery stores I’m going out on a limb and saying that pumpkin pie is probably one of the most popular pies for the Thanksgiving dessert table.   Apple and pecan top my personal list, but I want to make sure everyone out there is fully prepared for turkey day so here is my new recipe for paleo pumpkin pie.  I’m told that is is even better than “regular” pumpkin pie and people who normally don’t even enjoy pumpkin pie love it (myself included)!  Not only does it taste amazing, it will keep you on the paleo wagon through holiday celebrations!

“Graham Cracker” Crust:

1/4 cup almond meal

1/3 cup + 2 tbl. coconut flour

1/4 tsp. kosher salt

1/4 tsp. baking soda

2 tsp. cinnamon

1/4 cup coconut oil, melted

1/4 cup coconut nectar or organic blue agave

1 large egg

1 tsp. vanilla extract

Filling:

2 large eggs

1 large egg yolk

3/4 cup coconut crystals

15 oz. canned pumpkin puree (NOT pumpkin pie filling)

1 cup unsweetened coconut milk beverage (I’ve only used Trader Joe’s and So Delicious brands)

1 tsp. cinnamon

1/2 tsp. ground nutmeg

1/4 tsp. ground allspice

1/2 tsp. kosher salt

Method:

Mix together the dry crust ingredients, then mix in the wet ingredients.  Once combined press crust dough into the bottom and up the sides of a pie dish greased with coconut oil.  Dock the crust with a fork and bake for 7 minutes at 350°F.  Whisk together coconut crystals, eggs and egg yolk until smooth.  Whisk in remaining ingredients.  Pour into pie crust and bake at 350°F for 45-50 minutes until the edges are completely set.

Tags: gluten free pie, low glycemic, Paleo pumpkin pie, paleo thanksgiving