18 Oct Healthy Pumpkin Pie (Paleo, Low Carb)
A homemade easy and healthy Pumpkin Pie Recipe for this holiday season! You won’t believe it is Paleo, gluten free, dairy free and low carb. Because it is so creamy, smooth and delicious.
Pumpkin Pie has always been my favorite dessert on Thanksgiving and Christmas. All time favorite!
This is my first Thanksgiving and Christmas in the Blogging World! (I launched Shuangy’s Kitchensink Blog the end of 2018). Quite a milestone for me!
I’ve been meaning to share this healthy and delicious pumpkin recipe for so long. Finally, with the holiday season right around the corner, this pie recipe is here!
I have spent 5 Thanksgiving with Tom’s family. We always have store bought pumpkin pies, pecan pies and apple pies. My favorite has always been the pumpkin pie. But this healthy version is even better than that!
It is less sweet, more flavorful and more airy. Even better, it is way healthier. This homemade version is paleo, gluten free, dairy free and low carb.
Of course, Tom was my first taste tester. First of all, he could not believe I made this pumpkin pie completely from scratch, the pumpkin puree, the paleo pie crust and of course, the pie filling. AND it is SO delicious. I mean like SO delicious.
Now I am on the hook for making this pumpkin pie recipe for Thanksgiving and Christmas for our whole family
Healthy Pumpkin Pie filling
To begin with, you will simply need Seven ingredients :
- Pumpkin Puree (Homemade Version even Better)
- Maple Syrup
- Coconut Milk
- Vanilla Extract
- Tapioca Flour
- Pumpkin Spice
That’s right. It is a lot easier than we all have thought, isn’t it?
Then, in a big mixing bowl, whisk together all the ingredient, pour onto prepared pie crust. Bake and Done!
Just under 10 minutes of preparation, there you have the best healthy pumpkin pie!
Homemade Paleo Pie Crust
You can use store bought pie crust if you have a favorite kind in mind. But let me tell you, this homemade paleo pie crust beats all the store bought ones.
With only four ingredients, this pie crust is buttery, flaky and so delicious.
Find The Paleo Pie Crust Recipe Here
I have always been a crust person (read: if you see all the pie crust missing at the end of the night, I may or may not be responsible for that). Now, this gluten free low carb pie crust fuels my addiction even more.
How to Serve this healthy Pumpkin Pie
Honestly, I love this pumpkin pie as it is. Tom loves it with whipped cream on top. We found the pumpkin spice whipped cream at Wholefoods (pictured). So good!
- Whipped Cream
- Ice Cream
- Vanilla Yogurt
- Add Spiced Pecans
- Sprinkle Extra cinnamon
How to Store Paleo Pumpkin Pie
Once the pie has cooled completely, cover and store in the fridge for up to 5 days. But like is said, it is even better after refrigerating overnight.
I have not tried freezing it but if any of you guys want to give it a try, don’t’ forget to let me know in the comments below.
Why this is the Best Homemade Dessert For Thanksgiving
Besides all the other reasons about how delicious and easy this healthy pumpkin pie is, here is another practical reason:
It helps you reduce the Thanksgiving Cooking hassle.
Yes, there is a reason why our families always have store-bought dessert pies. Because, let’s be honest, who wants to bake more after the turkey, stuffing, casseroles, vegetables, and more. Got extra oven space?
However, THIS healthy pumpkin pie is the best Overnight. So you can prepare it the day or even 2 – 3 days beforehand and you will have it ready on Thanksgiving day.
Tips for the Best Gluten Free Pumpkin Pie
1. Do Not Over Bake
The first a couple times I made this pumpkin pie, I thought I under-baked it because it was a little giggly in the center. However, trust me, it will set after the pie cools completely.
For best result, refrigerate for a few hours. We love it the most when it’s been refrigerated overnight.
1. Do Not slice until it has cooled down
Do NOT slice this pumpkin pie before it has been cooling on the counter for a couple of hours.
In order to check the doneness of the pumpkin pie, insert a toothpick in the center to make sure it comes out clean once it is done baking.
Most of the time, I just let it sit in the fridge for a few hours until I dig in to make sure it is firm and ready.
3. Adjust the Sweeteners to your taste
I love this Pumpkin Pie with 1/2 cup maple syrup (written in the recipe), because it gives it just the right amount of sweetness paired with the coconut milk and pumpkin puree.
Especially when we serve it with whip cream on top. It is PERFECT.
However, if you prefer sweeter pumpkin pie, add additional 1/4 cup of maple syrup.
This homemade healthy pumpkin pie is creamy, light, flavorful and so delicious. You will not even be able to tell it is paleo, gluten free, dairy free, and low carb. What are you waiting for? Let’s get the holiday healthy baking going!
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