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By The Toasted Pine Nut
Paleo Pumpkin Pie
13 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: Thu, 05 Nov 2020 21:36:04 GMT
Nutrition balance score
Unbalanced
Glycemic Index
50
Low
Glycemic Load
15
Moderate
Nutrition per serving
Calories345.7 kcal (17%)
Total Fat21.3 g (30%)
Carbs31.1 g (12%)
Sugars17.6 g (20%)
Protein7 g (14%)
Sodium141.6 mg (7%)
Fiber2.7 g (10%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
Instructions
Step 1
Preheat oven to 350F.
Step 2
First, make the crust. Whisk together the ghee, almond flour, 1 egg, and sea salt.
Step 3
Refrigerate for 10 minutes.
Step 4
Press the crust into the bottom of the pie pan and up the sides.
Step 5
You may need to use damp hands so it doesn’t get too sticky.
Step 6
Beat the second egg in a small bowl and brush the inside and edges with the egg.
Step 7
Bake for 10 minutes.
Step 8
Whisk together the coconut cream, pumpkin puree, eggs, pumpkin spice, salt, agave nectar, coconut sugar, coconut oil, and vanilla.
Step 9
You’re welcome to add a dash of cinnamon or nutmeg if you like your pumpkin pie a bit more spicyyy.
Step 10
When the crust is done baking, pour the pumpkin mixture in the center.
Step 11
Bake it for another 50 – 60 minutes until the center is set and the top is no longer wet looking.
Step 12
Sprinkle the top with a few pinches of sea salt.
Step 13
Top with your favorite whip cream or ice cream.
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