I wish I could give you a bite of this pie so you could taste how awesome it is.
It’s better once the flavors settle, so try to make it the day or night before serving.
The crust is from a recipe that’s on the Tropical Traditions website called grain-free honey graham cracker pie crust. It’s a simple recipe that works well with this pie. It tastes kind of like a ginger snap, with a cookie texture that holds up well and doesn’t flake apart.
Paleo Pumpkin Pie Recipe
- 3 cups fresh pumpkin purée (check out these instructions on how to cook a pumpkin)
- 1 can coconut milk (about 1 2/3 cups)
- 1/2 cup maple syrup
- 4 large eggs
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- Pour coconut milk and maple syrup into a saucepan. Over medium heat, bring the coconut milk to a simmer. Reduce the heat and simmer on low for about 45 minutes. Stir occasionally, and be sure to keep an eye on it. The milk will develop a creamier texture, and should cook down to a total of about 1 3/4 cups. Let this mixture cool down to room temperature. Have yourself a taste because it’s amazing.
- Preheat oven to 400 degrees
- Combine the pumpkin purée, coconut milk and maple syrup mixture, eggs, nutmeg, ginger, cinnamon, and salt. Stir until well combined.
- Slowly pour into pie crust. Carefully put it into the oven on top of a cookie sheet. It shouldn’t spill over, but it’s better to be safe than sorry.
- Bake for 15 minutes. Turn the temperature down to 350 degrees and bake for an hour, or until a knife inserted about an inch from the center comes out clean.
Grain-Free Honey Graham Cracker Pie Crust Recipe
- 1/4 cup almond flour
- 1/2 cup + 2 tablespoons coconut flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 cup virgin coconut oil
- 1/4 cup raw honey
- 1 teaspoon vanilla
- 1 egg
- Preheat oven to 350 degrees.
- Whisk together almond flour, coconut flour, salt, baking soda, and cinnamon.
- In another bowl, whisk together coconut oil, raw honey, vanilla, and egg.
- Add the flour mixture to the coconut oil mixture. Stir until thoroughly combined.
- Press the dough into a 9″ pie pan. Push it up the sides and try to keep it even. The crust won’t spread all the way to the top, which is good because the filling will cover it and keep the crust from scorching.
- Poke holes in the crust with a fork.
- Bake for about 10 minutes, until it’s a light golden brown on the edges.
- Cool the crust to room temperature before adding the pumpkin filling.
© Liz Davis If CaveMom Baked Cookies 2012 | Paleo Pumpkin Pie