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: