This simple pie is GF, DF, paleo, and refined sugar-free. I didn’t include a crust recipe, you can use any crust you like. Just make sure it’s still raw! The crust in the picture is made from recipe in Danielle Walker’s Celebrations cookbook, but I have used pre-made ones in the past and they work just as well. The filling is SO EASY to make, and just one bowl, yay for minimal dishes. My family and friends that have tried this have all loved it and say that they would never have guessed that it’s GF, DF, paleo, refined sugar-free. Hope you love it!

Filling ingredients:

•  1 15 oz. can pumpkin puree

• 1/2 C milk of choice (I did unsweetened almond)

• 1/2 C pure maple syrup

• 2 eggs

• 2 tsp pumpkin pie spice

• 1/2 tsp sea salt

• 1 tsp vanilla

Do It:

1. Whisk everything together until smooth and combined

2. Pour filling into unbaked crust, and bake at 400 ° F for 15 minutes

3. Turn down oven to 350 ° F and bake for an additional 40-50 minutes until the filling is set. If crust begins to brown, cover crust with tin foil or a pie crust cover while pie finishes baking (I had to cover the edges of my crust with foil 10-15 minutes into baking)

4. Let cool and keep refrigerated until ready to serve

{To create the leaves on my pie, I just used a cookie cutter to cut them out of rolled out pie crust dough. I made an egg wash by whisking 1 T full fat coconut milk and 1 egg and brushed it over the shapes. I baked them at 350 for about 10 minutes on a baking sheet (see photo below) and allowed them to cool completely while the pie baked. I added the dough leaves after the pie was done and slightly cooled.}

Click HERE for a paleo pie crust recipe. I have not tried this one, but I chose this one to link as I have tried made some of this blogger’s recipes with success and her recipe is somewhat similar to the one that I used here. Just note: she discusses partially baking the crust etc… prepare the crust, and pour the pumpkin batter in when it’s still completely raw. I guarantee the crust will burn if you pre-bake this crust as the pumpkin pie itself needs to bake for at least 45 minutes.

xo, Celiac Sweetie