• Dr. Kristen Mitteness

Paleo Pumpkin Pie

Updated: Oct 24

Do you love pumpkin pie? Not only is this recipe delicious, it's super easy. Beware: the filling will seem very runny and that is okay. It's probably closer to a custard than true pie filling.

Ingredients

Crust:

20 dates, pitted

1/2 c pecans (or any other nut)

1/4 c unsweetened shredded coconut


Filling:

1 c cooked pumpkin (I actually prefer to use squash. This time I used acorn squash.)

3 eggs

2 T honey

1 T cinnamon

1 tsp cloves

1 tsp nutmeg

1 tsp salt

1/2 tsp ginger


Whipped topping:

1 can coconut milk, refrigerated so it separates the cream and water

2 T maple syrup

Dash of salt and cinnamon


Preheat the oven to 350 F. Throw the crust ingredients into a food processor and run until it clumps together. Press it into an oiled pie tin. Mix the filling ingredients. Alter the spices to your liking. Pour it into the crust and bake for 30 minutes or until the middle is no longer jiggly. Allow it to cool before adding the whipped topping which you can simple whip in a bowl with a fork.


This recipe is part of my Skillshare course, Gluten Free Fall Treats. I would love for you to join me in this course or any of my other fun, delicious classes!

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