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Paleo Pumpkin Pie

Paleo Pumpkin Pie Recipe
 
Prep time
Cook time
Total time
 
Serves: 8
Ingredients
  • ½ Tbsp. Bob’s Red Mill Arrowroot Starch
  • 1 ½ c. organic pecans
  • 3 tsp. Simply Organic Pumpkin Pie Spice
  • 1 tsp. organic vanilla extract
  • 8 Tbsp. Wholesome Sweeteners Organic Zero
  • ¼ tsp. SweetLeaf® Stevia Extract
  • ¾ c. organic coconut milk
  • 1.75 c. organic canned pumpkin (1 15 oz can)
  • 2 large organic pastured eggs
  • 2 Tbsp. Nutiva Organic Extra-Virgin Coconut Oil
  • ½ tsp. Celtic sea salt
Instructions
  1. Preheat oven to 350 F.
  2. First, prepare the crust. Pulse pecans in a food processor until the consistency of almond meal. Add the melted coconut oil and ¼ tsp. salt. Blend until combined. Scrape the batter into a 9-inch pie or tart pan, smoothing and patting the batter out evenly. Spread the batter thinner across the bottom of the pan and thicker around the edges of the crust.
  3. Place the crust on a cookie sheet (to prevent the bottom from burning) and bake for 10 minutes. Remove from oven and set aside.
  4. Add remaining ingredients for filling (pumpkin, eggs, pumpkin pie spice, coconut milk, vanilla, arrowroot, stevia, erythritol and salt) into a food processor or blender. Mix to combine.
  5. Pour into the crust. (Note: You will have some filling left over)
  6. Transfer to the oven and bake 45-50 minutes.The center of the pie should be rather firm and only jiggle slightly if you shake the pan.
  7. Cool completely and serve with homemade whipped cream or whipped coconut cream.
 

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Nutrient Information Per Batch

1924.71 kcal Calories, 301.15 mg Calcium, 65.01 g Carbohydrate, 423 mg Cholesterol, 183.25 g Total Fat, 26.96 g Fiber, 17.19 mg Iron, 370.59 mg Magnesium 2011.29 mg Potassium, 34.48 g Protein,39.12 mcg Selenium, 1346.57 mg Sodium, 21.38 g Sugars, 9.59 mg Zinc, 70.06g Saturated fat, 0 trans Fat, 68.71 g Monounsaturated fats, 35.24 g Polyunsaturated fats, 67297.4 IU Vitamin A, 0.75 mg Vitamin B6, 1.29 mcg Vitamin B12, 21.35 mg Vitamin C, 35 IU Vitamin D, 7.61 Vitamin E, 74.15 mcg Vitamin K, 155.18 mcg Folate,1.2 mg Vitamin B1(Thiamin),3.41 mg Vitamin B3(Niacin),0.91 mg Vitamin B2(Riboflavin), 0 mcg Lycopene, 356.5 mcg Lutein and Zeaxanthin, 1.55 g ALA, 0 g EPA, 0.04 gDHA,919.52 mg Phosphorous, 8.74 mg Manganese, 20558.6 mcg Alpha carotene, 29808.8 mcg Beta carotene, 22.5 mcg Beta cryptoxanthin, 0 g Conjugated Linolenic Acid

Preferences:

  • No Dairy
  • No Fish
  • No Red Meat
  • No Pork
  • No Shellfish
  • No Gluten
  • No Seeds
  • No Soy
  • No Poultry
  • No Yeast
  • No Peanuts
  • No Grains
  • No Molds
  • No Legumes
  • No Nightshade
  • No Citrus

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.


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