We’re wrapping up our month of seasonal pumpkin recipes with this amazing version of a classic holiday pumpkin pie – only this one’s Paleo, and you’ll never want to go back to the old way again…
I know that “Foodie Thursday” just doesn’t have the same ring to it, but since you’re more likely to be baking a pie today than tomorrow, we’re posting our recipe a day early this week, so Happy Thanksgiving!
Following the Paleo diet can be more challenging during the holidays – especially with all the sweet baked goods, which normally contain grain. But this delicious Paleo-friendly version of pumpkin pie is made with a nut crust (which goes deliciously with the creamy pumpkin filling), flavored with classic fall flavors like maple, cinnamon, and ginger, and topped with rich, whipped coconut cream – you definitely will not miss the old version!
In fact, even if you’re not a Paleo dieter, you might just want to make this one your new standby pumpkin pie recipe – it’s that good!
Make the crust:
In a large bowl, combine all of the ingredients for the crust until it comes together as a dough. Evenly press into bottom and sides of a tart or pie pan. Bake in oven 7 minutes.
Make the filling:
While crust is baking, whisk together all of the filling ingredients until light and fluffy. Pour mixture into crust and place back in oven to bake 30 to 40 additional minutes, or until the pie filling has fully set.
Note: If desired, serve with a spiced coconut whipped cream. Add ½ teaspoon cinnamon, 1/2 teaspoon ginger, and zest of 1/2 an orange to coconut or regular whipped cream and dollop on top of pie before serving.