This Pumpkin Pie is FAR healthier than the pies I made back at the ski resort AND it even offers real nutritional benefits! Can’t beat that!
- A freshly roasted pumpkin or squash. And yes you can get away using canned pumpkin too.
- Coconut milk, full fat
- Sea salt
- Sugar free maple syrup, Lakanto is my favorite.
- Liquid stevia
- 5 eggs
- 2 cups pumpkin puree use your own roasted pumkin for the best flavor
- 3/4 cup full fat coconut milk
- 1/4 cup Lakanto Maple Syrup, sugar free sub regular maple syrup
- 2 tbsp erythritol or 1/4 tsp liquid stevia
- 1/2 tsp sea salt
- 1 1/2 tbsp pumpkin pie spice or use the spices below
- 2 tsp cinnamon
- 1 tsp nutmeg
- 3/4 tsp ground ginger
- 1/4 tsp cardamom
- 1/4 tsp ground cloves
First, make your Paleo pie crust (see link in notes)
Preheat the oven to 350 degress.
Whisk the eggs together in a medium sized mixing bowl
Add all of the remaining ingredients to a food processor and mix until well combined
Add the eggs and pulse a few times so everything is perfectly creamy
Pour the pumpkin pie mixture into your prepared and unbaked paleo pie crust and place it in the oven
Bake for 45-50 minutes or until the filling has fully set.
If you missed the link above, here is an excellent paleo pie crust to use for this pumpkin pie.
I have a few more tips to create the perfect pumpkin pie. If you have more pie tips please let me know.
- Use a pie crust shield or make your own with foil paper, which is what I do. One of the trickiest parts of baking with a paleo crust for me has always been keeping the edges from becoming to dark as the center bakes. The easiest way to make a shield is to cut a half moon shape in a folded sheet of foil paper, and carefully wrap the crust edges with it.
- Also do not let yourself rush into eating it. After baking this pumpkin pie can use a good 6 hours of chilling in the fridge before it slices up perfectly.