Baking pumpkin pie is intimidating. You know why? Because everyone LOVES pumpkin pie, and they all have their own high standard of what a good pie tastes like. It's hard to beat grandma's family recipe or freaking Costco pies...
So when you want to bring a homemade pumpkin pie to a dinner party and you want everyone to love it AND you want to make it gluten free...you're in for a big scary project.
Which is why I'm SO SO stoked to share this recipe with you! Not only is this recipe completely free of gluten and refined sugar, but is also sure to impress your snobbiest pie-connoisseur friends.
Paleo Pumpkin Pie
Makes: 1 9" pie
Prep Time: 20 minutes
Cook Time: 50-60 mintues
For the Crust:
- 2 cups almond flour
- 4 Tbsp coconut oil
- 1/4 tsp salt
- 1 15 oz can pumpkin puree
- 3/4 cup full fat coconut milk
- 1/2 cup pitted dates (about 15 small dates)
- 3 eggs
- 3 tsp pumpkin pie spice*
- pinch of salt
*Pumpkin pie spice can be found at most grocery stores. If you don't have any, use 2 tsp cinnamon, 1 tsp nutmeg, and 1 tsp ginger.
Preheat the oven to 325 F. Mix all the crust ingredients together into a "dough". Use your fingers to press the crust down into the bottom of your pie dish, as well as around the inside walls of the dish.
Bake crust in the oven for 10 minutes, and then remove and let cool. In the meantime, use a food processor or blender to blend the pumpkin, coconut milk, dates, and spices. Make sure that the dates are blended well into the mixture. Transfer to a mixing bowl and add the eggs. Pour the pie filling on top of your crust and bake for 50-60 minutes until set.