Paleo Pumpkin Pie

ELANA'S PANTRY (3)
Nicole: "Yum, great texture! Instead of the suggested pie…" Read More
8Ingredients
65Minutes
180Calories

Ingredients

US|METRIC
  • 1 cup canned pumpkin puree (15 ounce, or 1½roasted pumpkin)
  • 3 large eggs
  • 1/2 cup full fat coconut milk
  • 1/2 cup honey
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 18 sea salt (; teaspoon celtic)
  • 1 pie crust (Paleo, unbaked)
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    NutritionView More

    180Calories
    Sodium7% DV160mg
    Fat15% DV10g
    Protein6% DV3g
    Carbs8% DV23g
    Fiber8% DV2g
    Calories180Calories from Fat90
    % DAILY VALUE
    Total Fat10g15%
    Saturated Fat4g20%
    Trans Fat
    Cholesterol55mg18%
    Sodium160mg7%
    Potassium105mg3%
    Protein3g6%
    Calories from Fat90
    % DAILY VALUE
    Total Carbohydrate23g8%
    Dietary Fiber2g8%
    Sugars13g26%
    Vitamin A70%
    Vitamin C2%
    Calcium2%
    Iron8%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(3)

    Nicole 10 months ago
    Yum, great texture! Instead of the suggested pie crust, I grounded up Cheerios’ GF Pumpkin cereal, mixed with coconut oil then baked for 10 minutes at 350. I used a little less honey for the batter because I then topped the rested/refrigerated pie with raw pumpkin seeds and drizzled organic maple syrup on top!
    Maggie Loonam 2 years ago
    It turned out smooth and sweet
    Jim R. 4 years ago
    I have made this recipe for the last couple of Thanksgivings and have a pair of pies baking right now. It's very good and reasonably healthy.

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