Paleo Pumpkin Pie

Course: Dessert

Cuisine: American, Dairy-free, Gluten-free, Kosher, Paleo, Pescatarian, Vegetarian

Keyword: Entertaining, Fall, Healthy, Husband-approved, Kid-friendly, Make-ahead, Nut-free, Pesach, Super Simple, Thanksgiving, Wheat-free

Prep Time: 5

Cook Time: 1 15

Total Time: 1 20

Servings:

Calories: 107kcal

This delicious, creamy, smooth Paleo Pumpkin Pie is made with only wholesome, vegetarian ingredients.

Print Recipe

Equipment

Pie plate

Ingredients

1 Paleo Pie Crust par-baked
15 ounces Pumpkin Puree
1-½ Cups Non-dairy Milk
3 Eggs
¾ Cups Maple Syrup
2 teaspoons Cinnamon
1 teaspoon Nutmeg
1 teaspoon Ginger
½ teaspoons Cloves
½ teaspoons Allspice
½ teaspoons Cardamom
Optional Garnish:
⅓ Cups Pumpkin Seeds toasted

Instructions

Preheat your oven to 425. Your pie crust should already be par-baked in a pie plate. This pie also works great crustless. If you do that, please lightly grease your pie plate first.
Add the Pumpkin, Non-dairy Milk, Eggs, Maple Syrup, Cinnamon, Nutmeg, Ginger, Cloves, Allspice and Cardamom to a large mixing bowl, and whisk until well combined.
Pour into the prepared pie plate/crust. Carefully place the pie into your oven at 425. Bake for 15 minutes, then without opening the oven, reduce the heat to 350. Continue to bake for 55-60 minutes.

Notes

This pie can be made crustless, or you can make the paleo pie crust from CandidlyDelicious.com or any other paleo crust.

Serve room temperature or cold. If using, top with Pumpkin Seeds after the pie has cooled. Keeps in the fridge 5-6 days. This pie can be frozen, but be aware it may separate from the crust a bit.

Nutrition