Pumpkin pie with coconut milk recipe
This simple Paleo Pumpkin Pie is a classic Thanksgiving dessert for the whole family –food allergies or not!
I’ve received more requests for a Paleo Pumpkin Pie than I can count. So, this fall I began working on perfecting a Paleo Pumpkin Pie recipe for you to have as a dessert on your Thanksgiving table. After numerous attempts, I came up with a quick and easy recipe for Paleo Pumpkin Pie that uses a mere 6 ingredients in its filling.
Another bonus? I made this Paleo Pumpkin Pie with canned pumpkin. Yes, you heard that right, canned pumpkin. Why? Well, although I haven’t used canned pumpkin in as long as I can remember, I heard your numerous requests for an easy dessert that uses…canned pumpkin.
After I perfected this recipe with canned pumpkin, I went ahead and tested it with homemade roasted pumpkin at the insistence of my older son. He wanted to make sure that you, my readers could make Paleo Pumpkin Pie either way and was adamant that I test it both ways to ensure that it worked.
Paleo Pumpkin Pie
Serves: 1 pie
- In a combine pumpkin puree, and eggs
- Pulse in coconut milk, honey, cinnamon, nutmeg, and salt
- Pour filling into Paleo Pie Crust
- Bake at 350° for 45 minutes
Low Carb Evaporated Milk Mix - LC Foods - All Natural - High Protein - Low Lactose - High Calcium - No Sugar - Diabetic Friendly - Low Carb Milk - 4.9 oz
Grocery (LC Foods Corporation)
What can i use in place of sweetened condensed milk in a recipe?
Own by slowly simmering any quantity of milk in a pan until it reduced by 60%, and then adding the sugar. Obviously this is a tedious process. Sweetened condensed milk has a long shelf life, so pick up one or two cans on your next trip to the market