Gluten-free and dairy-free
Paleo pumpkin pie is a delicious seasonal treat that is sure to impress. Baked in a traditional style, this pie is made with simple ingredients that both taste and look great. The crust is made from almond flour and coconut oil for a light and flaky texture. The filling is made from pureed pumpkin, a blend of warm spices like cinnamon and nutmeg, and a touch of honey for sweetness. This combination creates a rich, creamy texture with a hint of spice and a hint of sweetness.
Generally, I avoid store-bought pies, not because of gluten, but mostly because of high amounts of sugar and “natural” or artificial sweeteners that are added to the pies. I am infamous for binge-eating during the holidays and gaining at least 5 pounds which takes several weeks of dedication in the gym and watching my diet. Lately, these “yo-yo” swings are harder and harder to mitigate, and it takes me weeks before I lose the “holiday” turkey weight I gain.
So, I think it is not that worth it anymore. It is easier to maintain 80/20 or 90/10 diet with being good 80-90 percent of the time and 10-20 percent cheat meals (1-2 cheat meals a week).
I find it much more manageable and less restricting to have a lifestyle like that. I have treated so many people who would go from one extreme to the other. Of course, if you have food sensitivity, it is better to avoid that food and substitute it with a healthier option. But, even if you cheat, you make it a one-time cheat, not a 30-times cheat:)
That’s why I have been experimenting with making my own pumpkin pie. The most time-consuming part is making the crust.