Who doesn't love a good pumpkin pie during the holiday season? However, if you're on a gluten-free or dairy-free diet, it can be tough to find a recipe that meets your dietary needs. Fortunately, this paleo pumpkin pie recipe is here to save the day! Not only is it gluten-free and dairy-free, but it's also made with natural ingredients that will satisfy your sweet tooth without leaving you feeling guilty.
I decided to challenge myself to make a paleo pumpkin pie that was both gluten-free and dairy-free. I gathered all the necessary ingredients, including almond flour, coconut flour, ground cinnamon, ground ginger, ground nutmeg, pumpkin puree, coconut milk, coconut sugar, maple syrup, eggs, and coconut oil. The final result was a delicious and healthy paleo pumpkin pie that exceeded my expectations. The crust was perfectly crisp and held together well, while the filling was creamy, flavorful, and not too sweet. It was a hit with my family and friends, and I was happy to have found a recipe that allowed me to enjoy pumpkin pie without compromising my dietary needs.
- 1 ½ cups almond flour
- ¼ cup coconut flour
- ¼ cup coconut oil, melted
- ¼ cup pure maple syrup
- ¼ cup unsweetened almond milk
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 can (15 oz) pure pumpkin puree
- 3 large eggs
How to make Paleo Pumpkin Pie (Gluten-Free, Dairy-Free):
- Preheat your oven to 350°F (180°C).
- In a large mixing bowl, combine the almond flour, coconut flour, melted coconut oil, maple syrup, almond milk, vanilla extract, cinnamon, ginger, nutmeg, and salt. Mix well until all the ingredients are evenly combined.
- Add the pumpkin puree to the mixture and mix well.
- Beat the eggs in a separate bowl and then add them to the pumpkin mixture. Mix well.
- Pour the mixture into a 9-inch pie dish and bake for 45-50 minutes, or until the center is set.
- Remove the pie from the oven and let it cool to room temperature before serving.
How to store it?
To store the paleo pumpkin pie, first, let it cool to room temperature. Then cover the pie tightly with plastic wrap or aluminum foil and place it in the refrigerator. It will stay fresh for up to 4 days. If you need to store it for longer, you can freeze it for up to 2-3 months. To freeze, wrap the pie in plastic wrap and then cover it with aluminum foil before placing it in the freezer. When you're ready to eat it, let it thaw in the refrigerator overnight and then reheat it in the oven or microwave.
How to refrigerate it?
To refrigerate the paleo pumpkin pie, let it cool to room temperature first. Then cover it tightly with plastic wrap or aluminum foil, making sure to cover it completely. Place the covered pie in the refrigerator and store it there for up to 4 days. Make sure not to leave the pie out at room temperature for more than 2 hours before refrigerating, as this can increase the risk of bacterial growth and spoilage.
Can I use pumpkin pie spice instead of individual spices?
Yes, you can use pumpkin pie spice instead of cinnamon, ginger, and nutmeg. Use about 1 ½ teaspoons of pumpkin pie spice instead of the individual spices listed in the recipe.
Can I use a different type of milk?
Yes, you can use any type of non-dairy milk that you prefer, such as soy milk or oat milk. Just make sure it's unsweetened.
Can I make this pie ahead of time?
Yes, you can make this pie ahead of time and store it in the refrigerator until you're ready to serve it. It's best to let it cool completely before refrigerating.
Can I make this pie without eggs?
Unfortunately, eggs are a crucial ingredient in this recipe and cannot be substituted. If you're looking for an egg-free pumpkin pie recipe, you may want to search for vegan pumpkin pie recipes instead.
Can I use a different type of sweetener?
Yes, you can use a different type of sweetener if you prefer. Just make sure it's a liquid sweetener, such as honey or agave nectar, as this recipe requires a liquid sweetener for the proper texture.
This paleo pumpkin pie recipe is the perfect dessert for those who are on a gluten-free or dairy-free diet. It's easy to make, delicious, and made with natural ingredients. Your guests will love it, and you'll love how easy it is to make!