Paleo Pumpkin Pie (Gluten Free & Dairy Free)

My Paleo Pumpkin Pie tastes unbelievably similar to a traditional pumpkin pie recipe. Yet this version is gluten-free and dairy-free. It’s a delicious little holiday dessert win!

The holidays are right around the corner and one of the things I look forward to most at Thanksgiving is pumpkin pie. A smooth and creamy pumpkin pie with the most golden, flakey and buttery crust. So guess what I have for you today? Yep, exactly that.

In addition to being absolutely delicious, this pumpkin pie is gluten-free, grain-free, dairy-free and refined sugar-free.

Ingredients:

pie crust

• 1 1/4 cup almond flour
• 1/2 cup cassava flour
• 1/4 tsp sea salt
• 5 tbsp cold butter or organic palm shortening (for dairy-free)
• 1 large egg, beaten
• 1-2 tbsp cold water

pumpkin pie filling

• 1 (15 ounce) can organic pumpkin puree
• 1/2 cup full fat coconut milk
• 3 large eggs
• 1 tbsp pumpkin pie spice
• 1/2 cup maple syrup
• 1 tsp vanilla extract
• 1/4 tsp sea salt

Instructions:

1. To make the crust, stir together the flours and salt in a mixing bowl. Cut in the butter or shortening using a pastry cutter or your fingers until you have a crumbly mixture.
2. Add the egg and one tablespoon of water and using your hands, knead the ingredients together until a ball of dough forms. If the mixture is too dry and crumbly, add the second tablespoon of water (I used two for my recipe).
3. Get full recipe==>>downshiftology.com

source https://auroraavantika.blogspot.com/2018/11/paleo-pumpkin-pie-gluten-free-dairy-free.html