Whipping up a Paleo pumpkin pie may daunting because of the grain-free crust.
That is why I love this quick and easy recipe for pumpkin pie that uses seasonal produce for the crust. It’s totally nut and dairy-free and unbelievably delicious and fun.
The 2 minute”crust” made from baked apples adds so much flavor and sweetness to the pumpkin filling. Heck you can even eat this for breakfast. I did.
Just scoop out some apple flesh with a spoon (and deposit it in your mouth) then add the pumpkin pie filling and bake for 25 to 30 minutes. That’s it. What can be easier than that?
You can serve these with a dollop of coconut cream.
2 apples (makes 4 servings)
8 ounces of pumpkin puree
Pumpkin pie spice (a blend of cinnamon, nutmeg and ginger. You can use cinnamon only if you don’t have the other spices)
1/4 cup of coconut milk
2 tablespoons of maple syrup
Preheat the oven to 350
Cut the apples in half and scoop out 50 percent of the flesh with a spoon
In a bowl mix the pumpkin puree, coconut milk, maple syrup, pumpkin pie spice and egg. I simply used a fork to mix my pumpkin filling.
Scoop the pumpkin pie filling into the apples.
Line a cookie sheet with parchment paper and put the apples on top. Bake for 25 to 30 minutes.
Let cool and enjoy with a dollop of coconut cream or a few pumpkin seeds sprinkled on top.