A simple Paleo Pumpkin Pie recipe with coconut whipped cream – brought to you by Kara Swanson of Live Well Lived.
Is November flying by or what? Soon it will be Thanksgiving and then Christmas and then 2018!! I seriously can’t believe it. I also can’t believe I don’t have a pumpkin pie on my site. And funny enough Kara Swanson reached out to me a bit ago, eager to share her recipe with you all here.
Kara is an awesome certified nutrition coach who shares a lot of the same views I have surrounding food and your overall lifestyle (13 reasons why diets don’t work), so I knew she’d be a great fit to share a recipe here with you!
Without further ado, here is Kara to share a little bit about herself and her awesome paleo pumpkin pie.
Hi there, I’m Kara. Healthy{ish} dessert lover, certified nutrition coach, founder of Life Well Lived and creator of Transform: Nutrition Bootcamp {where I’ve helped hundreds of women change their nutrition + lose weight + change their lives}.
It’s officially fall, even though it feels more like winter here in Iowa these days. But I’m soaking in the season for cozy sweaters, hot chocolate and alllll things pumpkin.
Speaking of pumpkin, I’ve got the easiest + yummiest pumpkin pie recipe for you. Just in time for all the holiday gatherings and family dinners.
Thanksgiving is less than two weeks away and I’ve got you covered in the dessert department. And the best part? It’s not only simple + delicious, but healthy too! And your family + friends won’t even know it. It’s sweetened with pure maple syrup so go ahead and eat the whole pan. I don’t really recommend that, of course, but I won’t judge if you do because it’s that good.
Recreating desserts to make them healthier and better for you is one of my favorite things to do. Desserts don’t have to be unhealthy {or healthy but taste horrible!}. I’m on a mission to show that you can have the best of both worlds → healthy desserts that taste amazing. And this Paleo Pumpkin Pie topped with the creamiest Coconut Whipped Cream is so delicious.
Want to discover more secrets to fat loss and simple + easy + delicious recipes? Then check out Life Well Lived. You can also follow me on Instagram @karaswanson.
PrintPaleo Pumpkin Pie
- Cook Time: Inactive Time: Total Time:
- Total Time: 15 minute
- Yield: 1 standard 9 1x
Ingredients
For the Crust:
- 1 1/4 cups almond flour (not meal)
- 1/4 cup coconut oil, melted
- pinch of salt
For the Pie:
- 1 15 ounce can pure pumpkin (not pumpkin pie mix)
- 3/4 cup unsweetened almond milk
- 1/2 cup maple syrup
- 3 large eggs
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
Coconut Whipped Cream:
- 1 13.5 oz can full-fat coconut milk {refrigerated overnight}
- 1 tsp pure maple syrup
Instructions
- Preheat oven to 325 degrees.
- Mix crust ingredients until dough forms. Press into pie plate and bake for 10 minutes or until golden brown. Set aside to cool.
- Add filling ingredients to blender {or mix in bowl until well combined} and process until smooth. Pour into crust and bake for 1 hour, or until filling is just set.
- Cool completely and refrigerate 2 hours.
- While the pie is cooling, remove coconut milk from the fridge. Gently flip over. Open can and pour out the coconut water (you can save it for smoothies!). Scoop coconut cream into a bowl.
- Add maple syrup.
- Using a stand mixer or hand beaters, whip the coconut cream on medium-high for about 3 minutes until soft peaks form.
- Top cooled pumpkin pie with the coconut whip when you’re ready to serve or store in a container in the fridge for a few days.
Notes
This recipe is a guest post by Kara Swanson.
Nutrition
- Serving Size: 1/9th
- Calories: 292
- Sugar: 15
- Sodium: 115
- Fat: 22
- Saturated Fat: 16
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 2
- Protein: 3
- Cholesterol: 62
Thanks again to Kara for sharing her delicious and simple recipe for a paleo pumpkin pie! I hope all enjoyed her post 🙂
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