Paleo Pumpkin Pie


With Thanksgiving right around the corner I had to test a pumpkin pie recipe and get into the holiday spirit and this one turned out just perfect!


The most delicious, gluten free, paleo friendly pumpkin pie. Made with coconut sugar instead of white refined sugar. I like coconut sugar better because it has a low glycemic index which means it releases into your blood stream at a slower pace than regular sugar which helps with blood sugar spikes. Coconut sugar is a great replacement for sugar to get the sweet taste without the negative effects! Of course, it is still sugar and too much can cause negative effects but it is a MUCH better option! You may also use honey or maple syrup in the recipe if you want to opt out for sugar.


I used the delicious Bobs Red Mill Gluten Free Pie Crust. I love this option because Bob's carries a line full of all the best baking products that I can trust! No sketchy and harmful ingredients. Pumpkin pie always reminds me of family gatherings and traditions. I love keeping the tradition alive with a little healthy twist. I'm thankful I can keep the tradition alive with Bob's Red Mill products!


Shop HERE for all Bobs Red Mill Products - some of my favorites are coconut flour and almond flour!


I've always thought pies were a challenge to make but this recipe is actually quite simple!



INGREDIENTS:


Crust:

1 package Bob's Red Mill Gluten Free Pie Crust

(you'll also need butter and/or shortening for this so make sure to read the directions before hand!)


Filling

3 large eggs

1 can Pumpkin

1/2 can coconut milk

1/2 cup coconut sugar

1/4 tsp cloves

1/2 tsp nutmeg

1 tbsp cinnamon


DIRECTIONS:


Make pie crust according to package instructions.

Before rolling, pie will need to set in the fridge for an hour or overnight.

Once cooled and set, begin the rolling process and add crust to pie pan.

Set oven to 425

While oven is preheating, make filling by adding eggs and sugar to a large bowl.

Beat until combined and then add the rest of the ingredients and mix again until a filling has formed.

Pour filling inside the crust and begin cooking.

Cook at 425 for 15 minutes.

Set oven to 350 and cook for 30-40 minutes or until crust is browned and middle doesn't wiggle.

Let set for an hour at least and then serve with whipped topping or whatever toppings you enjoy!





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