Photo: Julie Fox
There are pumpkin pie people, and there are non-pumpkin pie people. There are paleo people, and non-paleo people. People generally don’t flip-flop—these camps are divided and are usually adamant about staying that way. (P.S. Paleo is one of the most popular diets in America.)
Well, those people haven’t tried this healthy paleo pumpkin pie recipe, courtesy of Julie Fox, founder of nut butter and granola brand Julie’s Real.
This actually healthy pumpkin pie is clean enough that if you swap the vanilla ice cream for some vanilla yogurt, you can have a pumpkin pie parfait for breakfast every damn day. And since it’s crustless, there are zero fancy cooking skills required. Just grab your food processor (or even your blender) to whip up the filling, bake, sprinkle with granola, and you’re good to go.
Pair this paleo pumpkin pie with these homemade paleo pop-tarts and you can consider your next Friendsgiving, Thanksgiving, or autumn brunch crushed.
Crustless Paleo Pumpkin Pie
Total time: 45 minutes
Makes: about 10 servings
- 2 cans pumpkin purée
- 6 tablespoons pure maple syrup
- 1 jar Julie’s Real Cinnamon Vanilla Bean Cashew Butter (or 9 oz of other cashew butter)
- 2 eggs
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon ground cloves
- Nut-based granola of choice
- Vanilla ice cream or yogurt (optional)
- Preheat oven to 350°F.
- Blend all ingredients in a food processor or blender until smooth.
- Pour into shallow baking dish greased with coconut oil/spray.
- Bake for 35 minutes or until set.
- Serve warm with dairy-free vanilla ice cream and top with Julie’s Real Cinnamon Vanilla Bean Grain-Free Granola or other granola of choice.