My favorite Paleo Pumpkin Pie RECIPE

This beauty of a Pumpkin Pie Recipe has half the sugar of a typical pumpkin pie, but all the flavor you want. It’s grain-free, gluten-free, and made with clean, simple ingredients that’ll be less inflammatory to your body and won’t send your blood sugar on a rollercoaster.

As a personal trainer, I love indulging in holiday treats, but I still like to keep things clean, balanced, and anti-inflammatory — this recipe hits that sweet spot perfectly.

Rich, silky, lightly sweet, and ridiculously satisfying… proof you can enjoy the season without the crash. 😉

Ingredients

PIE CRUST:

• 1 cup almond flour

• 2 Tbsp coconut flour sifted

• 2/3 cup tapioca flour

• 1/2 cup coconut oil cold, or grassfed butter

• 1 Tbsp Maple Sugar or coconut sugar*

• 1/2 tsp sea salt

• 1 egg

FILLING:

• 15 oz can pumpkin puree organic

• 2/3 cup full fat coconut milk blended

• 6 tbsp pure maple syrup increase

• 2 tsp pure vanilla extract

• 1 tbsp pumpkin pie spice

• 1 1/2 tsp cinnamon

• 1 tbsp tapioca flour

• Pinch sea salt

• 3 large eggs at room temperature

  
  

INSTRUCTIONS:

The Crust:

1. Preheat oven to 375 degrees

   
   

2. In a food processor, pulse everything EXCEPT egg to create thick crumbs, then pulse/process in the egg until a dough forms.

   
   

3. Gather the dough into a ball, wrap in plastic, and chill in the refrigerator at least 20 minutes prior to rolling or pressing into your pie dish.
   

4. Roll out the dough into a circle between two sheets of parchment. Place your pie dish upside-down over the dough, then using the bottom parchment paper, flip the dough into the dish. Finish by pressing it into the bottom and sides of the pie dish to fit - this dough can break easily since it lacks gluten, however it also repairs easy too)

   
   

5. Once pressed into the pie dish, gently pierce the dough with a fork all over so it doesn't puff up while baking.

   
   

6. Bake pie crust in 9” pie dish in the 375 degree oven for 10 minutes until bottom is set, remove from oven and allow to cool for 5 minutes before pouring in filling.

   
   

The filling:

1. Whisk all ingredients except eggs, then whisk in eggs and egg yolk 1 at a time, don’t overmix.

   
   

2. Pour filling into partially baked crust, spreading it all around to seal edges. Cover crust with aluminum foil and bake (at 375 degrees F) for 55-65 minutes or until center is almost set and crust is deep golden brown.

   
   

3. Allow to cool completely at room temperature to avoid excessive cracking of the filling.

   
   

*recipe adapted from Paleo Running Momma