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Perfect Paleo Pumpkin Pie (gluten free and dairy free!)

October 31, 2016
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Paleo Pumpkin Pie --an amazingly delicious gluten free and dairy free dessert

If you’re like me, there’s something about this time of year that makes you crave ALL the comfort foods.  And, to me, there’s nothing more comforting than pumpkin pie. It’s warm, it’s soft, it’s sweet–kind of like your grandma!

The good thing is that indulging those cravings doesn’t mean you have to throw healthy eating out the window until January 1.  If you’d love to have your pumpkin pie and eat it too (without the guilt) I have the perfect solution for you: gluten-free and dairy-free Paleo Pumpkin Pie.

This crustless version of the classic is so rich and amazingly delicious, it will satisfy even the pickiest pumpkin pie purists.

In addition to healthy, anti-oxidant-rich pumpkin, my version contains coconut oil, cinnamon, and orange peel, all of which are nutritional powerhouses.

Sweetened with pure maple syrup and boosted with protein-packed eggs, Paleo pumpkin pie will become your new best friend.

It can be made either as a whole pie or in individual ramekins.  Make it ahead of time, and you’ll have a week’s worth of delicious, easy-to-grab breakfasts, desserts or snacks.

I love mine topped with a sprinkle of coconut palm sugar.  For a special treat, whip up some coconut cream, sweeten it a bit, and add a dollop to the top of your pie.

You’ll be in pumpkin pie heaven.

Paleo Pumpkin Pie

Serves 6-8
Prep time 10 minutes
Cook time 30 minutes
Total time 40 minutes
Dietary Gluten Free
Meal type Dessert
This easy gluten-free Paleo pumpkin pie is so delicious you'll never miss the crust!

Ingredients

  • 1 15 oz. Can pumpkin puree
  • 8oz almond or coconut milk
  • 2 Teaspoons cinnamon (ground)
  • 1 Teaspoon vanilla extract
  • 3 Tablespoons real maple syrup
  • 1 Teaspoon coconut oil
  • 2 eggs (whisked)
  • 2 Teaspoons arrowroot powder (or cornstarch (not Paleo))

Optional

  • 1 Teaspoon orange zest
  • coconut sugar, whipped coconut cream

Directions

Step 1
Preheat over to 425F. Place 6 to 8 ramekins, or 1 pie pan, in a 9 x 13 glass dish. Bring a kettle of water to a boil. Spray ramekins or pie pan with oil.
Step 2
Place all ingredients in a bowl and whisk together until smooth. I recommend using a bowl with a spout for easier pouring--like a 2 qt. Pyrex measuring cup. Pour batter into ramekins or pie pan. Place the 9 x 13 dish in the oven.
Step 3
Bring the kettle of water to the oven and fill up the 9 x 13 dish with the water so it rises about halfway up the side of the ramekins. (You are making a water bath.)
Step 4
Bake for 30 minutes. Remove from oven carefully and let cool for 10 minutes before removing ramekins or pie pan from water bath. Top with sprinkled coconut sugar and/or whipped coconut cream, if desired. Enjoy!

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  • Natalie
    September 29, 2014 at 2:44 pm

    Oh yum! Making my husband stop at the store to make these for dessert tonight!

    • Jane
      September 29, 2014 at 4:52 pm

      Thanks, Natalie! I hope you enjoy them!

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