Paleo Pumpkin Pie - The Kraddick Kitchen

Who’s ready for dessert? The past 2 weeks I’ve shared a couple of recipes created by the wonderful Cassie Green (Roasted Winter Squash and Autumnal Slaw )! Cassie is an amazing health coach and one of the services she offers is cooking classes. With Thanksgiving coming up, she was sweet enough to come over and share a few healthy sides that I could prepare for Thanksgiving, but even when you’re on the healthy eating plan, you still want dessert!

Healthy desserts can be tough, especially when you’re trying to go with traditional desserts, but Cassie made this pumpkin pie and it was delish. Don’t let the fact that it’s free of grain, dairy and refined sugar (aka Paleo friendly) fool you. It was yummy! You can serve this at Thanksgiving and not feel like you’re depriving yourself of the good stuff!

Paleo Pumpkin Pie

(Grain/Dairy/Refined Sugar Free)
Serves 10

Ingredients:

Crust:
2 cups almond flour
2 Tbsp coconut oil, melted
1 egg
1/4 tsp sea salt

Filling:
1 can pumpkin (not pie filling-just plain pureed pumpkin)
3 eggs
1/2 cup canned coconut milk (full fat)
1/2 cup maple syrup or honey
1 Tbsp ground cinnamon
1 tsp ground/grated nutmeg
½ tsp ground cloves
1/8 tsp sea salt

paleo pumpkin pie crust

Preheat oven to 350
Put almond flour and sea salt for crust into food processor and pulse to mix.
Add coconut oil and egg until ball forms
Press dough ball into 9″ pie plate and bake the crust for 8-12 minutes.
Wipe out food processor and add pumpkin and eggs.
Combine mixture with the remaining ingredients and pulse until completely mixed.
Pour filling into pie crust and bake for 45 mins or until center is totally set up.

paleo pumpkin pie filling
paleo thanksgiving

Now you’re all set! With 2 yummy sides and a dessert, you can indulge in a great Thanksgiving meal without the guilt! So, enjoy!

xo,
Caroline

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