- VE
- GF
Paleo Pumpkin Pie
I can’t let October pass by without making a Paleo Pumpkin Pie! I turned to my beloved homemade pie crust (full directions HERE) which never lets me down. The smooth and creamy pumpkin pie filling is very reminiscent of all those pies I grew up eating – but it’s made without gluten or dairy. This pie will be on my Thanksgiving table every year going forward!
Ingredients
For the crust
For the filling
Instructions
- Step 1
Preheat oven to 425 degrees Fahrenheit and spray a 9 inch pie plate with nonstick spray.
- Step 2
Chop cold grass fed butter into small 1/2 inch cubes. Add all ingredients to a food processor or KitchenAid. Mix until combined.
- Step 3
Form dough into a large balls and flatten it into a disc shape. Then place cling wrap around the disc of dough and refrigerate overnight.
- Step 4
When you’re ready to begin making the pie, unwrap dough. Sprinkle a little extra tapioca flour on the dough and some on a piece of parchment paper.
- Step 5
Add another piece of parchment paper on top of the dough and carefully roll out the dough. The crust will be about 12 inches in diameter. If it breaks, simply mend it back together with your hands.
- Step 6
Once rolled out, remove top piece of parchment paper. Place pie dish upside down on top of crust. Then, invert pie dish so that the crust lands in the pie plate.
- Step 7
Smooth any cracks with your hands. Pinch the edges of the pie crust.
- Step 8
For the pie filling, combine all ingredients in a blender or food processor. Blend until smooth and creamy.
- Step 9
Pour filling into prepared crust. Cover with a piece of aluminum foil.
- Step 10
Next, bake for 10 minutes at 425 degrees Fahrenheit then lower the temperature to 350 degrees and bake for 45-50 minutes.
- Step 11
Pie is done when the middle is set. Serve warm or cold.
Tips & Tricks
Per serving
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