Monday, November 18, 2013

Gluten Free Paleo Pumpkin Pie

I love all things pumpkin.  PSL's, pumpkin muffins, sparkly pumpkin lanterns. 

So when I happened upon this gluten free, paleo inspired pumpkin pie, I just had to try it out.

**This is not a crustless pumpkin pie.  It's something that can be dressed up as a dessert (with my trick of chocolate chips) but also could be a breakfast item if you added raisins or dates.  As one of my taste-testers said, "this tastes healthy". #jobachieved **

Gluten Free Paleo Pumpkin Pie

  • 2 Cups freshly baked and pureed pumpkin or 1 (14oz) can pure pumpkin
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 2 eggs
  • 1/4 cup raw honey
  • 3/4 cup coconut milk
  • A dash of vanilla (I'm not a big honey person so the vanilla was more of an addition to hinder some of the honey taste)

Optional: Chocolate chips, nuts, fruit (sprinkle on top)

  • Preheat over to 350 degrees
  • In a mixing bowl, whisk ingredients together until smooth.  Poor into buttered pie plate
  • Bake for 50 minutes.  Remove to a rack to cool completely.