Jump to the Paleo Friendly Pumpkin Pie Recipe
Pumpkin pie is one of my favorite desserts of all time. I grew up on canned pumpkin puree baked into pies on the three yearly holidays when we had family gatherings. As an adult I quickly switched to home made to avoid the additives, preservatives and toxic chemicals found in canned goods. Pumpkins, like a lot of autumn and winter squashes, have a great shelf life and can be stored and cooked all winter for a boost of nutrition during the months when not too much is naturally growing. I managed to pick one up at the market a couple months ago, but it has been living in my cabinet while I recover from foot surgery. I planned to chop it up for a soup or curry, but I got a craving for pumpkin pie to lift me out of my late winter doldrums. I wanted it to be very low in sugar and sodium, and free of grain products and gluten. While we don’t adhere to a paleo lifestyle in my home, I do find a lot of paleo-themed recipes help force me to find better sources of calories and vitamins than the artificially enriched simple starches that I relied upon heavily in the past. I ended up baking a simple pie filling in an almond flour crust, which turned out to be one of the best pumpkin pies I have ever tasted.






