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.

  • 1 can organic pumpkin
  • 3 pasture-raised eggs
  • Liquid stevia to taste (1 tsp, as you wish)
  • 2 tsp. pumpkin pie spice
  • 1.5 tsp of vanilla (check for gluten-free)

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.
crustless paleo pumpkin pie