Paleo Pumpkin Pie (Grain Free, Dairy Free, Nut Free)

Paleo Pumpkin Pie

Author: Kelly from Primally Inspired

Serves: 1 9-inch pumpkin pie

Paleo Pumpkin Pie Recipe from Primally Inspired

Ingredients

1 15 or 16-ounce can/box of pumpkin puree or 2 cups of cooked pureed pumpkin (I use THIS)
1 cup full fat coconut milk (I use THIS)
3 eggs
½ cup pure maple syrup or other sweetener of choice
2 teaspoons pure vanilla extract
1½ tablespoons pumpkin pie spice (recipe HERE)
pinch of sea salt
1 Grain-Free, Paleo Pie Crust - my easy recipe HERE
Optional toppings: extra sprinkle of cinnamon and/or whipped coconut cream (tutorial for whipped coconut cream HERE)

Instructions

Preheat oven to 425 degrees F.
In a medium mixing bowl, whisk together the pumpkin puree, coconut milk, eggs, maple syrup, vanilla, pumpkin pie spice and sea salt. I use an immersion blender for easy and thorough blending!
Pour your filling into the pie crust. Place a pie shield around your pie so your crust does not burn. I use THIS pie shield.
Bake for 15 minutes at 425 degrees F.
After 15 minutes, turn down the oven to 350 degrees F and bake for 35 minutes or until center is set. Cool completely before serving. Top with an extra sprinkle of cinnamon and/or whipped coconut cream. Enjoy!

Recipe by Primally Inspired at https://www.primallyinspired.com/paleo-pumpkin-pie/