We have taken a traditional pumpkin pie recipe and created a paleo version. This paleo pumpkin pie recipe is easy to prepare and tastes delicious. We hope you enjoy it as much as we do with your family this holiday season.
Ingredients
- 3/4 cup coconut sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon Himalayan pink sea salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1 can (15 oz.) Farmers Market Organic Pumpkin
- 1 can (12 fl. oz. Nature’s Charm Evaporated Coconut Milk
- 1 unbaked 9-inch Gluten-Free Pie Crust
- Cocowhip or Coconut Milk Whipped Cream (optional)
Instructions
PREHEAT oven to 425° F
MIX coconut sugar, cinnamon, Himalayan pink sea salt, ginger, and cloves in a small bowl. Beat eggs in a large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated coconut milk.
POUR paleo pumpkin pie filling into pie shell.
BAKE pie in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F. Continue baking for 40 to 50 minutes or until knife inserted near center of paleo pumpkin pie comes out clean. Cool paleo pumpkin pie on a wire rack for 2 hours. Serve immediately or refrigerate.
OPTIONAL Top paleo pumpkin pie with whipped coconut cream or cocowhip before serving.
ENJOY with your friends and family. Happy Holidays!
