Pumpkin Pie (Grain Free, Paleo, Primal, Gaps)
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Category: Dessert
- Diet: Gluten Free
Ingredients
Units
For the Filling (for the Gaps-approved filling, see recipe below):
- 1/2 cup organic maple sugar
- 1 tablespoon arrowroot
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- pinch of sea salt
- 3/4 cup pureed pumpkin
- 2 large eggs
- 1 1/4 cups whole milk
- 3/4 cup canned coconut milk (not coconut milk “beverage”)
- 1 cup whipped cream (or coconut cream)
Instructions
- Preheat oven to 450°F and adjust rack to middle position. Place the maple sugar, arrowroot, cinnamon, nutmeg, pumpkin, eggs and milks in a blender. Blend until smooth. Pour filling evenly into unbaked pie shells. Place pie dishes on a large baking sheet. Cover crust with a pie shield or foil to ensure the crust doesn’t burn. Bake at 450°F for 15 minutes. Turn oven down to 350°F and bake for an additional 20 minutes until edges of pie are set. Cool to room temperature before serving. Serve alone or with whipped cream.
Nutrition
- Serving Size: Makes 2 9-inch pies