I love all things pumpkin. PSL's, pumpkin muffins, sparkly pumpkin lanterns.
So when I happened upon this gluten free, paleo inspired pumpkin pie, I just had to try it out.
**This is not a crustless pumpkin pie. It's something that can be dressed up as a dessert (with my trick of chocolate chips) but also could be a breakfast item if you added raisins or dates. As one of my taste-testers said, "this tastes healthy". #jobachieved **
Gluten Free Paleo Pumpkin Pie
Ingredients:
- 2 Cups freshly baked and pureed pumpkin or 1 (14oz) can pure pumpkin
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 2 eggs
- 1/4 cup raw honey
- 3/4 cup coconut milk
- A dash of vanilla (I'm not a big honey person so the vanilla was more of an addition to hinder some of the honey taste)
Optional: Chocolate chips, nuts, fruit (sprinkle on top)
Instructions:
- Preheat over to 350 degrees
- In a mixing bowl, whisk ingredients together until smooth. Poor into buttered pie plate
- Bake for 50 minutes. Remove to a rack to cool completely.
Enjoy!!
Love,
