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By The Toasted Pine Nut
Paleo Pumpkin Pie
11 steps
Prep:15minCook:1h 10min
This paleo and gluten free pumpkin pie is perfect for your Thanksgiving festivities! It's perfect with a dollop of your favorite whip cream or ice cream!
Updated at: Mon, 17 May 2021 02:41:33 GMT
Nutrition balance score
Unbalanced
Glycemic Index
46
Low
Glycemic Load
16
Moderate
Nutrition per serving
Calories394.5 kcal (20%)
Total Fat24.1 g (34%)
Carbs36 g (14%)
Sugars21.4 g (24%)
Protein9.1 g (18%)
Sodium134 mg (7%)
Fiber3.7 g (13%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
2 tablespoonsghee
butter or coconut oil works
2 tablespoonsagave nectar
1egg
2 cupblanched almond flour
½ teaspoonsea salt
⅔ cupcoconut cream
1 x 15 ozcan pumpkin puree
3eggs
1 teaspoonpumpkin pie spice
½ teaspoonsea salt
4 tablespoonsagave nectar
2 tablespoonscoconut sugar
2 tablespoonscoconut oil
refined
vanilla extract
Instructions
Step 1
Preheat oven to 350F.
Step 2
First, make the crust. Whisk or fold together the ghee, agave nectar, almond flour, egg, and sea salt.
Step 3
You may need to use damp hands so it doesn’t get too sticky.
Step 4
Bake for 10 minutes.
Step 5
Whisk together the coconut cream, pumpkin puree, eggs, pumpkin spice, salt, agave nectar, coconut sugar, coconut oil, and vanilla.
Step 6
You’re welcome to add a dash of cinnamon or nutmeg if you like your pumpkin pie a bit more spiced.
Step 7
When the crust is done baking, pour the pumpkin mixture in the center.
Step 8
You can rip strips of aluminum foil to fold around the pie to prevent the crust from getting too browned while the center bakes.
Step 9
Bake it for another 50 – 60 minutes until the center is set and the top is no longer wet looking.
Step 10
Sprinkle the top with a few pinches of sea salt.
Step 11
Top with your favorite whip cream or ice cream.
View on The Toasted Pine Nut
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