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!
Ingredients
- (1) 15 oz can of pure pumpkin (not pie filling) –or– 1 3/4 cups of pumpkin purée
- 1/3 cup of Medjool dates (pulsed in a food processor or puréed)
- 1/3 cup of raw honey
- 1/2 cup of coconut milk, full fat
- 2 eggs, whisked
- 2 tbs coconut oil
- 1 tsp of pure vanilla
- 2 tsp of pumpkin pie spice
- 1/2 tsp of cinnamon
- 1/4 tsp of nutmeg
- 1 1/2 cups of almond flour
- 1/2 cup of pecans, roughly chopped
- 1/4 cup of coconut oil, melted
- 3 tbs raw honey
- 1/2 tsp of pure vanilla
- pinch of salt
Instructions
- Preheat oven to 350-degrees F
- Grease bottom of an 8 x 8 inch pan
- Combine all of the crust ingredients into a bowl and mix well by hand
- Take crust dough and press into the bottom of the 8 x 8 pan to form a tight layer
- Bake the crust 15-20 minutes, or until it's lightly browned
- Start pie filling: In a medium saucepan, whisk all the filling ingredients together
- Cook over medium heat, until filling starts to bubble - then cook for 1 minute more
- Remove from heat, and pour over cooled pie crust layer
- Refrigerate 2 hours before serving
- Keep refrigerated except to serve
- Note: To set up the pie bars faster, place in freezer after combining