I’ve received more requests for a Paleo Pumpkin Pie than I can count. So, this fall I began working on perfecting a Paleo Pumpkin Pie recipe for you to have as a dessert on your Thanksgiving table. After numerous attempts, I came up with a quick and easy recipe for Paleo Pumpkin Pie that uses a mere 6 ingredients in its filling.
Another bonus? I made this Paleo Pumpkin Pie with canned pumpkin. Yes, you heard that right, canned pumpkin. Why? Well, although I haven’t used canned pumpkin in as long as I can remember, I heard your numerous requests for an easy dessert that uses…canned pumpkin.
After I perfected this recipe with canned pumpkin, I went ahead and tested it with homemade roasted pumpkin at the insistence of my older son. He wanted to make sure that you, my readers could make Paleo Pumpkin Pie either way and was adamant that I test it both ways to ensure that it worked.
- In a food processor combine pumpkin puree, and eggs
- Pulse in coconut milk, honey, cinnamon, nutmeg, and salt
- Pour filling into Paleo Pie Crust
- Bake at 350° for 45 minutes
- Allow to cool then refrigerate for 2 hours to set up
For this Paleo Pumpkin Pie recipe, be sure to use the 23 cm (9 inch) pie dish. My crust looks so pretty because I pressed the Paleo Pie Crust dough up over the edges of the pie dish and then made little indentations with a fork. When I baked the Paleo Pumpkin Pie I covered the crust edge with a pie crust protector.
This Thanksgiving dessert recipe is so simple that my 15 year old son has made it several times. The result? Kid approved. His friends ate more of these Paleo Pumpkin Pies after school than you could imagine. They thought they were having a treat, while I knew I was loading them up with a healthy, highly nutritious dish full of protein and beta-carotene.