Paleo Holiday Recipe - Primal Pumpkin Pie


You just can't have Thanksgiving without pumpkin pie! You just can't. It's a rule. If you're paleo or even just gluten-free this can pose a real problem though. I started playing around with a paleo pumpkin pie recipe a few years ago. I first made it with a walnut meal crust. It was OK, but then I thought I'd try it with an almond meal crust, and I have to say it's pretty dang good! I make this version every year now.

This recipe is gluten-free, paleo-friendly, and 100% no junk. I've given both primal (using dairy) and paleo options. Personally, I prefer the splurge of dairy. I mean hey, Thanksgiving comes but once a year!




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Paleo Pumpkin Pie

Crust:


2 cups Almond Flour(I've used blanched and unblanched almond meal, both are great for this)
1/4 teaspoon Celtic Sea Salt, Fine Ground
2 1/2 tablespoons grass-fed butter melted (or Coconut Oil if you don't do dairy)



Combine ingredients and press into a pie dish. I find it easiest to just use my fingers and press until I get it to spread evenly. Bake at 350 for 10 minutes.


Filling:


1- 15 oz can Organic Pumpkin(I like Farmer's Market brand)
1 teaspoon Organic Cinnamon, Ground
1/4 teaspoon Organic Cloves, Ground
1/4 teaspoon Organic Ginger Root, Ground
1/4 teaspoon Organic Nutmeg, Ground
2 large eggs
1/2 cup heavy whipping cream (organic, grass-fed is best) or canned Organic Classic Coconut Milkif you don't do dairy.
1/2 cup Organic Vermont Maple Syrup



Beat together all ingredients and pour into your pre-baked crust. Bake at 350 for 45 to 50 minutes.



Top with heavy whipping cream whipped with a little maple syrup for sweetness or coconut whipped cream if you don't do dairy. Yum.



Let me know if you try it!