Paleo Pumpkin Pie

Thursday, November 19, 2015

I'm still trying to grasp the fact that Thanksgiving is next week. The hubster loves pie on all occasions, anytime and anyplace. If you didn't know, he's been on the paleo diet for a year now. So I always try to include something in for him during our big meals. No, it's not difficult! Paleo cooking is fun and simple. It's an incredible healthy way of eating, and the food is still delicious! I describe The Paleo Diet is usually described as "the caveman diet". If you couldn't eat it back in the day, then you shouldn't eat it now.

 So, for dessert this year I decided to serve up something the hubster could enjoy as well. I made this pie on Sunday as a trial for Thanksgiving. It's definitely a winner! He loved it so much that it only lasted a couple of days. I got this tasty pie recipe from Kelly over at  Primally Inspired (how fitting is this name!?). I followed the measurements exactly, but I sprinkled cinnamon and added chopped pecans for an extra crunch! I bought all of my ingredients from Sprouts. It's the perfect grocery store to find healthier choices.  Enjoy, Sparkles!

Paleo Pumpkin Pie

15 ounce can of pumpkin puree
1 cup coconut milk
3 eggs
1/2 cup pure maple syrup
2 teaspoons pure vanilla extract
1 1/2 tablespoons pumpkin spice
a pinch of sea salt
1 pie crust ( I used a grain free store bought pie crust from Sprouts)
1 container of whipped coconut cream 
a pinch of cinnamon and a small package of pecans are optional for toppings


(Preheat oven to 425 degrees F)

1. In a medium bowl, whisk together the first 7 ingredients until well blended.
2. Pour your filling into the pie crust. Protect the crust by putting foil around the edges, or use a pie shield to prevent it from burning. ( I took mine off during the last 5 minutes)
3. Bake 15 minutes at 425 degrees F.
4. After 15 minutes, turn down the oven to 350 degrees F and bake for 35 minutes or until center is set. Let it cool completely before serving. 
5. Sprinkle cinnamon and pecans on top. 
6. EAT!