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Paleo Pumpkin Pie with Granola Topping Recipe

It's that wonderful time of year when the temps cool down and we have all-pumpkin-everything on our minds! This delicious dairy-free paleo pumpkin pie is the perfect Fall dessert to treat your loved ones at home or bring to a socially distanced event. Pick up a bag of Within/Without Paleo Pumpkin Granola and you'll be ready to start baking in no time!

 

Paleo Pumpkin Pie on a wire rack
Ingredients
Crust:
1 1/4 cup almond flour
3T ghee or coconut oil
pinch of salt
Pie filling:
15oz can pumpkin
3/4 cup full fat coconut milk
1/2 cup honey
3 eggs
2 tsp pumpkin pie spice
1/4 tsp salt
Topping:

 

Directions
1. Heat oven to 325.
2. Mix crust ingredients and press into pie plate. Bake for 10 minutes and then set aside to cool.
3. Beat together filling ingredients until smooth. Pour into the pie crust and bake for 50 minutes or until filling is set.
4. Cool completely and then top with Pumpkin Granola. Press down slightly so that the granola sticks to the pie.
5. Refrigerate for 2 hours before serving.

 

Paleo Pumpkin Granola on a wire rack
paleo pumpkin pie on a wire rack with a towel
Close up of paleo pumpkin pie with bag of granola in background

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