Paleo Pumpkin Pie
This flavorful pumpkin pie recipe is a delightful twist on a classic favorite. Creamy pumpkin puree is blended with eggs, coconut milk, honey, and warm spices like cinnamon and nutmeg, creating a luscious filling that bakes beautifully in a homemade Paleo Pie Crust. The result is a rich and satisfying dessert that is perfect for any occasion.
— Constant Cookbook
Ingredients
- 1 15 ounce can pumpkin puree (or 1 ½ cup homemade pumpkin puree )
- 3 eggs
- ½ cup coconut milk
- ⅓ cup honey
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 Paleo Pie Crust , unbaked
Instructions
- In a food processor combine pumpkin puree and eggs
- Pulse in coconut milk, honey, pumpkin pie spice, and salt
- Pour filling into Low Carb Almond Flour Pie Crust
- Bake at 350°F for 45 minutes
- Allow to cool then refrigerate for 2 hours to set up
Yield
Makes 1 pie
Comments
No comments found.