Paleo pumpkin pie ppma recipes

Paleo Pumpkin Pie

Paleo pumpkin pie ppma recipes

Yes, you can have your Pumpkin Pie & eat it, too… it’s Paleo! Coconut milk & almond butter give this pie a creamy deliciousness and maple syrup, just enough sweetness. Perfect!

Prep time 30 mins
Cook time 40 min
Total time 1 hour 10 mins
Yields one 9″ pie


For crust–
2 cups blanched almond flour
2 tablespoons coconut sugar
¼ tsp salt
⅓ cup coconut oil solid
1 egg beaten

For filling —
1 can (15 oz.) pumpkin puree
2 eggs room temperature
½ cup coconut milk
½ cup maple syrup
2 Tbsp creamy almond butter
¼ tsp sea salt
1 tsp cinnamon
½ tsp nutmeg
½ tsp ginger
½ tsp allspice
¼ tsp cardamom


For crust –

  1. In a medium bowl, stir together the almond flour, coconut sugar, and salt. Add in the coconut oil and using a fork (or fingers), cut into the almond flour until the coconut oil is in mostly incorporated. Stir in the egg until the dough is slightly moist and forms a ball. There may be streaks of coconut oil running through your dough.
  2. Press the dough into a disk and wrap in plastic wrap. Place in the freezer while you prepare the filling, or place in the refrigerator if not using immediately (can keep in ‘fridge up to 1 week).
  3. When ready to bake, roll out your dough in between two sheets of parchment into a 12-inch circle. Lay dough into a 9-inch pie dish (not deep dish). Place in the freezer while you prepare the filling.

For filling –

  1. Preheat the oven to 350°F.
  2. In a medium bowl, whisk together all of the ingredients for the filling until completely smooth and combined. Pour the filling into the prepared pie crust.
  3. Bake for 45-50 minutes or until the center of the pie doesn’t jiggle. Let cool for at least two hours before serving to let set.

Recipe & image by Rachel Conners @Bakeritablog

⚕PPMA – Medicine the way it should be.

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