Paleo Pumpkin Pie
by Robyn SchmidtPaleo Pumpkin Pie
Rated 5.0 stars by 1 users
Category
dessert
Servings
8
This delicious, creamy pumpikin pie is easy to make, gluten-free, dairy free and compliant for paleo and keto diets. Perfect for Thanksgiving!
Author:Robyn Schmidt
Ingredients
-
1 box Simple Mills Honey Cinnamon Sweet Thins
- Trader Joes Vegan Ghee Alternative OR Coconut Oil
-
Swerve brand brown sugar or coconut sugar
- 1 15 oz can organic pumpkin puree
- 3 eggs, room temperature
- 2/3 c canned light coconut milk
- 1 tsp cinnamon
- 1 tbsp pumpkin pie spice
- 1 tsp vanilla extract
- pinch kosher salt
Directions
CRUST
Preheat oven to 350F
In a food processor pulse 1 box Simple Mills Cinnamon Sweet Thin crackers until fine crumbs
Combine 1 cup of the crumbs with 1/3 c melted Vegan Ghee alternative or Coconut Oil, and 1/2 c Swerve sugar or coconut sugar. Mix well
Press the crumb mixture into the bottom and up the sides of a glass pie dish
Bake on the middle rack for 12-14 min. Meanwhile, prepare the filling
PIE FILLING
Mix can of pumpkin puree with 2/3 c light coconut milk, 1 tsp cinnamon, 1 Tbsp pumpkin pie spice, 1/ c Swerve or coconut sugar, 1 tsp vanilla extract, and a pinch of salt. Blend well
Slowly whisk in 3 eggs until combined
- Remove crust from the oven and cool slightly. Add filling and bake in the middle rack for 40-60 min or until the middle is set and does not jiggle.
Recipe Note
Serve with coconut whipped cream or Vanilla Nada Moo non dairy ice cream!