Paleo Pumpkin Pie (Gluten-Free) | Thrive Market

Preheat the oven to 350°F (175°C).

In a mixing bowl, combine almond flour, coconut oil, honey, and salt. Mix until a dough forms.

Press the dough into a 9-inch pie pan evenly across the bottom and up the sides. Prick the bottom with a fork.

Bake the crust for 10-12 minutes until lightly golden. Remove from the oven and let it cool.

In another bowl, whisk together the pumpkin puree, coconut milk, eggs, maple syrup, vanilla extract, cinnamon, nutmeg, ginger, and cloves until smooth.

Pour the pumpkin filling into the cooled crust, spreading it evenly.

Bake the pie for 45-50 minutes, or until the filling is set and a toothpick inserted comes out clean.

Let the pie cool at room temperature for at least 2 hours before serving.

Serve with coconut whipped cream if desired.

Equipment Needed

Spice Level:

Dietary