I was going to experiment and come up with a brilliant nut free paleo pumpkin pie for you for Thanksgiving this year. But then I traveled between three continents for work in the weeks leading up to the holiday and lost any time to do this task justice.
But then yesterday it was Thanksgiving and I needed to make a pumpkin pie without a nut-based crust and preferably without too much sugar or evaporated milk. So I did what anyone in 2015 would do — I asked the internet. Dear Google, please send me a recipe for nut free paleo pumpkin pie.
It worked! I tried recipes for both the crust and the pumpkin pie itself from Primally Inspired. Once you get past the fact that it takes the pages way too long to load because it’s so laden with ads, the recipes are great. I used each of them as written (I used tapioca flour rather than arrowroot in the crust, which is a suggested substitution), and my pie came out great. Seriously, I couldn’t even tell the difference from the version I ate growing up as a kid, which came directly from the can of Libby’s pumpkin. 5 stars.
My apologies to be late with this discovery, but I believe there is no wrong time to make pumpkin pie. Hope your turkey day was fabulous and that you have a reason to make this pie in the not-too-distant future.