When my husband was first diagnosed with Celiac Disease, all I could see was the delicious food we’d be missing out on.
Breads, cakes, and pies would all be things that we would have to say goodbye to.
Little did I know, that diagnosis was the beginning of my experimental (and sentimental) relationship with food.
In fact, re-making my favorite dishes into gluten-free goodness became somewhat of a challenge for me.
I developed this really great love of whole, real foods, and transforming them into “Standard American” dishes.
That’s how my paleo pumpkin pie was born.
One of my guiltiest pleasures turned grain, sugar, soy, and dairy-free.
I’ve actually even tricked “normal-eating” family members with this treasure. They had no idea they were eating a superfood dessert!
Coconut Flour is the Best Flour for Pumpkin Pie
Sometimes, I struggle cooking with coconut flour because it’s so absorbent, but I decided it was the best option for this pie crust. I tried a few almond flour versions, and they don’t seem to hold together as nicely.
The great thing about this crust is that it’s so easy.
There is no rolling pin required, no graham crackers to crush, or soggy bottom to worry about.
It’s a simple mix, press, and bake recipe that comes out beautifully every single time.
Paleo Pumpkin Pie Crust Recipe
On top of being easy, this crus is so simple. Can you believe it’s only four ingredients?
Here they are:
1/2 Cup Coconut Oil
2 tablespoon Honey
2 Eggs
1 cup Coconut Flour
All this takes is one bowl, one spoon, and one pie dish to bring this crust together.
Start with your eggs, whisked in a bowl.
Then mix in your coconut oil, at room temp, and honey.
Then mix in your coconut oil, at room temp, and honey.
The coconut flour is last, and this will make create your dough.
Once the coconut flour is added to the mix, I get my hands in there to really bring it all together.
This only takes a minute or two and then it’s ready to be pressed into the pie dish.
This only takes a minute or two and then it’s ready to be pressed into the pie dish.
Then, you just press the dough into your pie pan with your fingers, poke it with a fork to prevent bubbles, and you’re ready for the next step!
Paleo Pumpkin Pie Filling
15 oz Canned Pumpkin
1/2 cup Coconut Milk
1/4 cup Honey
3 Eggs
1 tablespoon Cinnamon
1/2 tablespoon Nutmeg
Simply mix all of that deliciousness together and toss it into the pie crust.
I baked my pie at 350 for about 50 minutes.
Then, I left it out to cool for about 90 minutes and popped it in the fridge for another hour or so.
Sadly, I didn’t think of using anything to protect the crust, so it got quite burnt.
It wasn’t a big deal though, because I just didn’t eat it.
The pie totally made up for it though.
Try it out, and bring this healthy option to the table this Thanksgiving.
Happy Baking!