Welcome Pumpkin Lover!
Pumpkin pie, a Thanksgiving classic, is divinely satisfying. This paleo version does not dissappoint. I make it with stevia, so not only is it paleo, it’s a sugar-free indulgence as well. Personally, I feel it is equally as delightful as a pie made with honey or maple syrup, but I give both options with this recipe. Click here to get my paleo pie crust recipe. I hope you enjoy this Paleo Pumpkin Pie as much as I have!
Paleo Pumpkin Pie
Prep time:
Cook time:
Total time:
Serves: 1 pie
Ingredients
- 2 cups fresh pumpkin or 1 can organic pumpkin
- 1 cup coconut milk
- 2 pastured eggs
- 1½ teaspoons cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon Celtic Sea Salt
- ¼ teaspoon ground cloves
- 1 teaspoon liquid stevia
- 1 unbaked paleo pie crust
Instructions
- Turn oven on to 425°
- Mix all ingredients together in a bowl
- Pour into an unbaked paleo pie crust
- Cover pie crust edges with aluminum or a pie crust shield to avoid burning
- Bake for 15 mins on 425°
- Turn oven down to 350° and bake for 40-45 minutes
Notes
If you do not want to use stevia you can substitute ½ cup maple syrup or honey.
Peace and Paleo Pumpkins!
Sharla xo
