This “pie” is really more of a custard-like treat for those times when you are craving some traditional pumpkin pie.
When you are eating a Paleo diet, the pie crust is out (gluten) and the evaporated milk is out (dairy), so this is a workaround– a low-guilt cheat that’s easy to whip up quickly.
There are more elaborate Paleo pumpkin pie recipes out there, but this one is fast and easy with only five ingredients.
Preheat oven to 350 degrees. Whisk all ingredients together in a mixing bowl. Lightly coat three Pyrex bowls (2-cup size) with coconut oil to reduce sticking. Equally portion the mixture into the three bowls, and bake for about 30-35 minutes, until firm. Cool and enjoy with a bit of cashew cream! Serves 3.