Paleo Pumpkin Pie {GF, Dairy-Free}

Author: Katya
Total Time: 1 hour 20 minutes
Yield: 1 Pumpkin Pie 1x
Diet: Gluten Free

Description

This Paleo Pumpkin Pie is a healthified version of a holiday classic. This healthy pumpkin pie is grain free, gluten-free, dairy-free, and refined sugar free. Even better it tastes absolutely delicious!

Ingredients

Scale

PALEO CRUST

Dry Ingredients:

1.75 cup almond flour
2 tbsp coconut flour
1/3 cup tapioca flour
2 tbsp coconut sugar
Pinch of pink salt

Wet Ingredients:

4 tbsp melted Coconut Oil
1 Pasture-Raised egg
3 tbsp cold water

PUMPKIN PIE FILLING

Wet Ingredients:

1 can (15oz) pumpkin puree
1/2 cup can full-fat coconut milk
3 eggs (room temperature)
3 tbsp maple syrup
1 tsp pure vanilla extract

Dry Ingredients:

1/2 cup coconut sugar
2 tbsb arrowroot flour
1 tbsp pumpkin pie spice
1.5 tsp cinnamon
Pinch of pink salt

Instructions

PALEO CRUST

Mix dry ingredients in bowl: 1.75 cup almond flour, 2 tbsp coconut flour, 1/3 cup tapioca flour, 2 tbsp coconut sugar, & pinch of salt
Pour in 4 tbsp melted coconut oil into flour mix and stir evenly.
Crack 1 pasture-raised egg into center and mix in
Add 3 tbsp cold water and start to use hands to knead dough together and shape into large ball
Wrap dough with plastic wrap and refrigerate for 20 minutes
Press dough into pie pan and shape using parchment paper to flatten
Use fork to poke holes into center to keep the dough from rising
Bake at 350 for 10 minutes

PUMPKIN PIE FILLING

Mix 1 can pumpkin puree with dry ingredients: 1/2 cup coconut sugar, 2 tbsp arrowroot flour, 1 tbsp pumpkin pie spice, 1.5 tsp cinnamon, and pinch of pink salt.
Crack 3 pasture-raised eggs into separate mixing bowl and whisk
Heat 1/2 cup coconut milk in microwave for 60 seconds
Pour coconut milk into egg mix and whisk thoroughly
Add in 3 tbsp maple syrup and 1 tsp vanilla extract
Pour egg mix into pumpkin puree mix and stir until fully blended
Pour pumpkin mix into paleo crust
Bake at 350 for 60 minutes