A Thanksgiving classic made gluten free and dairy free. This Paleo Pumpkin Pie Recipe makes just a few simple changes to the original dessert. There are even vegan and keto/low carb options
Pour the filling mixture into a pre-baked 9-inch paleo pie shell. Tap the pie pan into the counter a few times to even out the filling and to bring up any air bubbles.
Cool the pie gently to avoid cracking in the filling. Turn off the oven but leave the pie inside with the door cracked open. After cooling to room temperature for about 2 hours transfer the pie to the fridge to cool fully.
If you want to enjoy the pie warm, reheat it in a 300°F oven for 15 minutes.
1. Aquafaba - if using aquafaba to replace the eggs, whip it until about doubled in volume. Combine all other pie filling ingredients first, then fold in the whipped aquafaba before pouring the filling into the pie shell
2. Sweetener - to make this recipe low carb / keto I recommend maple flavored monkfruit syrup. Alternatively you can use granulated sweetener to equal 2/3 cups of sugar
Using sugar-free maple syrup brings down net carbs to 4 g per serving, sugar to 1.2 g and calories to 111