Grain Free Paleo Pumpkin Pie

Gluten Free Paleo Pumpkin Pie

Well, it’s that time of year – PIE SEASON!  Actually, anytime is pie season in the South.. Lol.

Being from the deep South, pies are certainly a traditional Southern staple that show up at every family get-together… Thanksgiving, Christmas, Family Reunions… you name it.

Growing up, I was always snacking on various pies and my favorite part was always the crust!

Once I found out I was allergic to gluten (Celiac), I knew I’d have to come up with a delicious, gluten free alternative to some of my favorite pie recipes, including a gluten free Pecan Pie Recipe I made for Thanksgiving last year.

And, today’s Paleo Pumpkin Pie is another one of my favs!

This pie is not only gluten free, but it’s also dairy free, soy free, grain free, and fairly low carb.

And, by the way, the almond flour crust used in this recipe can be used for pretty much any pie dish.  It’s so dang good! 😉

Well, I hope y’all enjoy this Grain Free, Paleo Pumpkin Pie as much as I have…

Be sure to tag me on Instagram or comment on Facebook with your pumpkin pie creations 🙂

 

See How I make it below…

 

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Grain Free Paleo Pumpkin Pie
Serves 8
This pumpkin pie is gluten free, grain free, dairy free, soy free, paleo, and fairly low carb.
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Prep Time
10 min
Cook Time
1 hr 10 min
Total Time
1 hr 20 min
Prep Time
10 min
Cook Time
1 hr 10 min
Total Time
1 hr 20 min
For the Crust
  1. 2 Pasture-Raised Eggs
  2. 1/3 C. Grass-fed Ghee or Butter, softened (can also use coconut oil)
  3. 1 C. Almond Flour
  4. 1 Tbsp Powdered Sweetener, I used Birch Xylitol (see notes below)
  5. Pinch of Sea Salt or Himalayan Rock Salt
For the Pumpkin Pie Filling
  1. 2 Pasture-Raised Eggs
  2. 15 oz Organic Pumpkin Puree
  3. 1 C. Full-Fat Coconut Milk from the can
  4. 1/3 C. Granulated Sweetener, I used Birch Xylitol to keep it low carb (can add more if you like a sweeter filling)
  5. 1 Tbsp Pumpkin Pie Spice (can add more, if desired)
  6. 1/2 tsp Vanilla Extract
  7. Pinch of Sea Salt or Himalayan Rock Salt
For the Crust
  1. Preheat oven to 350 degrees F. Grease your pie dish and set aside.
  2. Add the ghee and 1 egg to a mixing bowl and whisk to combine.
  3. Add the almond flour, xylitol, and salt to the same bowl and mix again until fully combined.
  4. Roll the dough mixture into a ball to smooth out the edges. Then, press it into the pie dish to form it into the pie crust (see video). Set aside.
  5. Crack open the 2nd egg and separate the egg white from the yolk. Place the yolk in a bowl and mix. Brush the egg yolk lightly onto the entire pie crust, including the edges.
  6. Bake crust for 15-20 minutes or until golden around the edges and on the center surface.
  7. Remove from stove and let cool for 5 minutes.
For the Pumpkin Pie Filling
  1. Lower oven heat to 325 degrees F.
  2. Add all filling ingredients to a mixing bowl. Mix fully with an electric hand mixture (you can also use a regular whisk).
  3. Pour filling into the pie dish. Cover the pie edges with a pie shield or tin foil to keep the edges from burning.
  4. Bake pie for 45-60 minutes.
  5. Remove pie from oven and let cool for at least an hour for it to set.
Notes
  1. I added my granulated xylitol to a coffee grinder to turn it into more of a powdered sugar-like consistency.
Kayla Chandler http://www.kaylachandler.com/
Gluten_Free_Paleo_Pumpkin_Pie

 

Seen in this Blog Post…

Below are a few of the items seen within my video and recipe photos for this particular blog post, including food props, clothes I’m wearing, kitchen utensils, etc.

 

 
Disclaimer:  Some links within this post may be affiliate links.  Kayla receives a small affiliate commission for purchases made via her affiliate links.  Many thanks for your support in keeping this blog up and running 🙂

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