Here’s the deal with this one: it took three tries. It was soooo frustrating getting the crust just right and the creamy pumpkin filling perfect…
I admit, I came dangerously close to bagging the whole thing, but I couldn’t leave newbies and myself hangin’ when we all know pumpkin pie needs to be on everyone’s holiday table real soon.
Thankfully, the third time was the charm.
In fact, this little paleo dessert recipe turned out so good, I kinda felt the the clouds parted and the sun shined down from the heavens just for us. Too dramatic? Okay, but I did break a sweat fretting over this one, so give me a little break. [av_sidebar widget_area=’Lockerdome’ av_uid=’av-89dj2′]
The crust holds together well and has little chunks of pecans to add to the creamy and rich pumpkin pie flavor on top. And of course there’s no gluten or refined sugars, so it’s a paleo pumpkin pie dessert you can enjoy guilt-free.
My husband (aka The Official Taste Tester) said it’s one of the best desserts I’ve made. So there you have it! This coming from the guy who sometimes looks at me and says, “Uh, is this your final version?” Sometimes I wanna hurl a pan at him, but I appreciate his honesty.
I wish I’d brought this to you a little sooner, but I still beat the turkey day deadline.
Hope you try this one. It’s really easy and I think you’ll love it.
Getting to work on paleo Thanksgiving stuffing for your holiday bird next. Hopefully I’ll have the recipe for you soon!
Happy cooking Pumpkin!