Paleo Pumpkin Pie
Equipment
- 1 Pie dish
- 1 Mixing bowl
- 1 Whisk
- 1 Rolling Pin
- 1 Oven
- 1 Cooling rack
Ingredients
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/4 cup coconut oil melted
- 1 tablespoon maple syrup
- 1/2 teaspoon salt
- 1 can pumpkin puree 15 ounces
- 3 large eggs
- 1/2 cup coconut milk
- 1/2 cup maple syrup
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine almond flour, coconut flour, melted coconut oil, maple syrup, and salt until dough forms.
- Roll out the dough on a floured surface and press it into a pie dish.
- In another bowl, whisk together pumpkin puree, eggs, coconut milk, maple syrup, pumpkin pie spice, and vanilla extract.
- Pour the pumpkin mixture into the prepared pie crust.
- Bake in the preheated oven for 45 minutes or until the filling is set.
- Allow the pie to cool on a cooling rack for at least 1 hour before serving.
Notes
For the best results, ensure the coconut oil is fully melted before mixing it with the flours for the crust, as this will help bind the ingredients together effectively. If the crust begins to brown too quickly in the oven, cover the edges with aluminum foil to prevent burning. Enjoy this pie chilled or at room temperature for a delightful paleo-friendly dessert.
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