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!
This post contains affiliate links. If you purchase something from clicking these links I make a small commission. It costs you no more. Thanks for your support!
Paleo Pumpkin Pie
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.
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!