It’s that time of year again—pumpkin season! Who else loves this time of year?! Fall foods (especially the desserts) are all so delicious, but typically not very paleo-friendly. (BOO!) So of course, I had to make my own paleo twist on this Thanksgiving staple: pumpkin pie!
To make things even better, this recipe also has a vegan-friendly option. Simply swap out the eggs for arrowroot starch, let it sit in the refrigerator for a few more hours, and you’ve got a dessert that everyone can enjoy this Thanksgiving!
Try it out and let me know what you think: is it as good as the classic pumpkin pie? I think so!
Paleo Classic Pumpkin Pie Recipe (Vegan-Friendly!)
Ingredients
1 prepared Paleo pie crust (recipe here)
1 ½ cups pumpkin puree
1 cup coconut milk
3 eggs (or 5 tbsp arrowroot starch for vegan-friendly)
½ cup maple syrup
2 tsp pumpkin pie spice (learn to make your own)
2 tsp vanilla extract
¼ tsp sea salt
Method
- Preheat oven to 350º
- Combine all ingredients in a blender, blend, pour into prepared pie crust.
- Bake 45-60 minutes until center of pie is set.
- Allow the pie to cool completely then fridge for 1-2 hours if using eggs, and 4-6 hours or overnight if using arrowroot starch instead of eggs, before serving.
- Enjoy! You can top this tasty treat with some coconut whipped cream for extra decadence 🙂
