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The Easiest Paleo Pumpkin Pie Recipe (Vegan-Friendly!)

The Easiest Paleo Pumpkin Pie Recipe (Vegan-Friendly!)

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!

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The Easiest Paleo Pumpkin Pie Recipe (Vegan-Friendly!)

Paleo Classic Pumpkin Pie Recipe (Vegan-Friendly!)


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Ingredients

Scale

1 prepared Paleo pie crust (recipe here)

1 1/2 cups pumpkin puree

1 cup coconut milk

3 eggs (or 5 tbsp arrowroot starch for vegan-friendly)

1/2 cup maple syrup

2 tsp pumpkin pie spice (learn to make your own)

2 tsp vanilla extract

1/4 tsp sea salt


Instructions

  1. Preheat oven to 350º

  2. Combine all ingredients in a blender, blend, pour into prepared pie crust.

  3. Bake 45-60 minutes until center of pie is set.

  4. 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.

  5. Enjoy!

Notes

You can top this tasty treat with some coconut whipped cream for extra decadence 🙂

Did you make this recipe?

Share a photo and tag @thekelseyale — we can't wait to see what you've made!

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Hi, I’m Kelsey

Hi, I’m Kelsey

I'm a nutritional therapist, recipe developer, cat mom, and skin care fanatic who believes that nutrition and lifestyle are the most inexpensive, easiest ways to transform your health so you can live a happy, vibrant life!

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