Paleo Pumpkin Pie Featuring Forager Granola

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Fall is in full swing and we are all thinking about what we are going to be serving our friends and family around our holiday tables. We all have our favorite recipes that we like to pull out each year.

Grandma’s perfect gravy.

Aunt Linda’s sweet potato casserole.

Dad always makes the perfect (ish) turkey.

Your sister makes fudge that everyone talks about for days after they eat it.

But what about you? What will you be bringing to the party?

Look no further. You will wow them with this recipe for Paleo Pumpkin Pie featuring Forager Granola in the crust. This crust goes together easier than any crust you have tried before. PLUS the whole recipe is Paleo!

Paleo+Pumpkin+Pie

Crust:

Place all the crust ingredients in a food processor and pulse until it is fine and crumbly.

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Check it out.

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Even a little finer would be perfectly fine.

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Press the crust into a pie pan. I found it helpful to slip a plastic baggie over my hand when pressing the crust into place. Get the crust as even as possible and up the edge of the pie pan.

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Keep in mind the crust will shrink back a bit when you pre-bake it. It is acceptable to extend the crust a bit over the edge and onto the rim of the pie plate.

Bake at 350 for 10 minutes.

Remove from the oven and allow to cool.

While the crust is pre-baking and cooling it is time to make the filling!

Filling

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All the filling ingredients go in the food processor.  Give it a whirl until it is completely smooth.

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Pour into your prepared pie crust and bake at 350 for 1 hour or until the center is firm to the touch.

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Garnish with freshly whipped cream and a sprinkle of pumpkin pie spice.

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This Paleo Pumpkin Pie is absolutely delicious! Creamy in texture, full of pumpkin flavors and the Forager granola crust adds a layer of crunch and nuttiness that you will not find in other pumpkin pies. The flavors balance and compliment each other very well. Everyone will be asking you for this recipe! Tell them you found it at Nuts About Granola.com!

Paleo Pumpkin Pie

  • Prep Time: 20m
  • Cook Time: 1h 10m
  • Serves: 8
  • Yield: 1 pie

Ingredients

Crust

  • 1 1/2 cups Original Forager Granola
  • 2 tablespoons honey
  • 1 teaspoon pumpkin pie spice
  • 3 tablespoons melted extra virgin coconut oil

Filling

  • 2 overripe bananas
  • 15 ounces pumpkin puree (Organic is best!)
  • 15 ounces unsweetened vanilla almond milk
  • 2 eggs
  • 1/4 cup honey
  • 2 packets stevia (optional)
  • 2 tablespoons pumpkin pie spice
  • 1/4 teaspoon sea salt

Instructions

Crust

  1. Place all the crust ingredients in a food processor and pulse until it is fine and crumbly.
  2. Press the crust into a pie pan. I found it helpful to slip a plastic baggie over my hand when pressing the crust into place. Get the crust as even as possible and up the edge of the pie pan. Keep in mind the crust will shrink back a bit when you pre-bake it. It is acceptable to extend the crust a bit over the edge and onto the rim of the pie plate.
  3. Bake at 350 for 10 minutes.
  4. Remove from the oven and allow to cool.
  5. While the crust is pre-baking and cooling it is time to make the filling!

Filling

  1. All the filling ingredients go in the food processor. Give it a whirl until it is completely smooth.
  2. Pour into your prepared pie crust and bake at 350 for 1 hour or until the center is firm to the touch.
  3. Garnish with freshly whipped cream and a sprinkle of pumpkin pie spice.

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