Paleo Pumpkin Pie (Nut-Free)

Thanksgiving is just around the corner! If you wanna keep it paleo this year, include my paleo pumpkin pie in your dessert line-up! I use Otto’s cassava flour to make the crust. It’s my new favorite baking flour. It subs 1:1 for wheat flour and has a great texture for baked goods. You have to order it online – but it’s free shipping!

You know what really irks me? When I see Christmas stuff out before Thanksgiving – and people going “Black Friday” shopping on Thanksgiving! Why do people feel like need to skip straight from Halloween to Christmas and forget about Thanksgiving? Thanksgiving is an important holiday. We should always be thankful for everything we have in our lives – you never know when it might be taken away. Just some food for thought. I love Christmas too, but let Thanksgiving have it’s day to shine first. And come on, Thanksgiving is awesome, you get to eat all the food!

My Shaved Brussels Sprouts are also the perfect accompaniment to your turkey, potatoes, and cranberries. You may also like my Pumpkin Butter, Chocolate Pudding Pie, and Pumpkin Spice Brownies.

Paleo Pumpkin Pie

Print Recipe

Servings	Prep Time
8 people	5 minutes

Cook Time	Passive Time
1.5 hours	4+ hours

Servings Prep Time 8 people 5 minutes

Cook Time Passive Time 1.5 hours 4+ hours

Paleo Pumpkin Pie Print Recipe Servings Prep Time 8 people 5 minutes Cook Time Passive Time 1.5 hours 4+ hours Servings Prep Time 8 people 5 minutes Cook Time Passive Time 1.5 hours 4+ hours

Ingredients

Crust Ingredients

• 1.5 cups cassava flour
• 8 tbsp grass-fed butter or ghee melted
• 1/3 cup coconut sugar
• 1 tsp cinnamon
• pinch of salt

Filling Ingredients

• 1 can organic pumpkin puree
• 1 can full-fat coconut cream
• 2 large pastured eggs
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1 tsp pumpkin pie spice
• 3 tbsp maple syrup

Servings: people

Instructions

1. Pre-heat oven to 400 degrees
2. Grease your pie dish with butter or coconut oil
3. In a large bowl, mix together cassava flour, coconut sugar, cinnamon, salt, and melted butter until well-combined
4. Spread into pie dish until you have an evenly formed pie crust
5. Set aside
6. In a separate large mixing bowl, using an electric mixer, combine the pumpkin, coconut cream, eggs, maple syrup, cinnamon, and pumpkin pie spice
7. Pour pumpkin mixture into crust and bake for 20 minutes
8. Reduce oven temperature to 350 degrees and bake for another 45 minutes or until toothpick comes out clean
9. Let cool and move to refrigerator until chilled
10. Slice and serve

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