Pumpkin Pie Recipe Paleo: A Deliciously Healthy Twist on a Classic Dessert

When it comes to fall desserts, few dishes evoke the warm, comforting flavors of autumn quite like pumpkin pie. However, for those following a paleo diet, t……

When it comes to fall desserts, few dishes evoke the warm, comforting flavors of autumn quite like pumpkin pie. However, for those following a paleo diet, traditional pumpkin pie recipes can often be off-limits due to their use of refined sugars and gluten-laden crusts. But fear not! Our Pumpkin Pie Recipe Paleo offers a delectable alternative that captures all the essence of this beloved dessert while adhering to paleo principles.

This Pumpkin Pie Recipe Paleo is not only gluten-free but also free from refined sugars, dairy, and artificial ingredients. Instead, we use wholesome, natural ingredients that provide the same rich flavors and creamy texture you crave. The crust is made from a blend of almond flour and coconut flour, creating a nutty, slightly sweet base that perfectly complements the spiced pumpkin filling.

### Ingredients for the Crust:

- 1 ½ cups almond flour

- ½ cup coconut flour

- ¼ cup coconut oil or grass-fed butter, melted

- 2 tablespoons honey or maple syrup (optional)

- 1 egg

- A pinch of salt

### Ingredients for the Filling:

- 1 can (15 oz) pure pumpkin puree

- 3 eggs

- ½ cup coconut milk (full fat for creaminess)

- ¾ cup maple syrup or honey

- 2 teaspoons cinnamon

- 1 teaspoon nutmeg

- 1 teaspoon ginger

- ½ teaspoon vanilla extract

### Instructions:

1. **Prepare the Crust**: In a mixing bowl, combine the almond flour, coconut flour, and salt. Add the melted coconut oil (or butter), honey (if using), and egg. Mix until a dough forms. Press the dough into a greased pie dish evenly across the bottom and up the sides. Prick the bottom with a fork to prevent bubbling. Bake at 350°F (175°C) for about 10 minutes or until lightly golden. Let it cool.

2. **Make the Filling**: In a large bowl, whisk together the pumpkin puree, eggs, coconut milk, maple syrup, cinnamon, nutmeg, ginger, vanilla extract, and salt until smooth and well combined.

3. **Combine and Bake**: Pour the filling into the cooled crust and spread it evenly. Bake in the preheated oven for 45-50 minutes or until the filling is set and a toothpick inserted in the center comes out clean.

4. **Cool and Serve**: Allow the pie to cool completely before slicing. Serve it plain or topped with coconut whipped cream for an extra touch of indulgence.

This Pumpkin Pie Recipe Paleo is not just a healthier option; it's also a crowd-pleaser. The combination of warm spices and the natural sweetness of the pumpkin will have your guests asking for seconds. Whether you’re hosting a holiday gathering or simply craving a slice of fall, this pie is sure to impress.

In addition to being delicious, this Pumpkin Pie Recipe Paleo is packed with nutrients. Pumpkin is rich in vitamins A and C, fiber, and antioxidants, making it a fantastic addition to your diet. The use of almond and coconut flours not only caters to those avoiding grains but also adds healthy fats and protein.

In conclusion, if you’re looking for a way to enjoy pumpkin pie without straying from your paleo lifestyle, this Pumpkin Pie Recipe Paleo is the perfect solution. Easy to make and utterly satisfying, it’s a dessert that proves you can indulge without compromising your health goals. So, roll up your sleeves and get ready to enjoy a slice of autumn bliss!