Paleo Pumpkin Pie

Paleo Pumpkin Pie at The Happy Housewife
By contributing writer Tessa

My whole family was in absolute heaven when I created this paleo pumpkin pie recipe—a dessert you can swoon over and not feel too guilty about eating!  My daughter exclaimed, “If all my vegetables tasted like this, I wouldn’t even eat my dessert first at school, I would eat my vegetables!”

Alas, I didn’t want to clarify that anything sweetened should be called a dessert and not a vegetable, but this is a wholesome treat to be feeding my family!

I use fresh pumpkin puree for my pies. It really takes them to the gourmet/utterly amazing level.  Unfortunately, not all pumpkins and squashes should be baked and eaten.

Like any fruit or vegetable, picking the best and ripest one ensures success and mouthwatering results.  On my blog I go into some detail about choosing and baking your own squash and pumpkin.  Toni has instructions for cooking a pumpkin in the slow cooker. Ultimately, you can use a can too, but I wanted to encourage you to use fresh!

You can use any premade or homemade crust you prefer. This filling will work in anyone’s crust!  The crust below is free of grains and dairy, and it is totally flaky!

Paleo Pumpkin Pie at The Happy Housewife

Paleo Pumpkin Pie
Serves: 8
For the Crust
  • 1 cup almond flour
  • ¾ cup tapioca flour
  • 2 tablespoons coconut flour
  • ½ teaspoon sea salt
  • 6 tablespoons palm shortening or allowed butter
  • 1 egg
  • Water by the tablespoon just to bind (1-3)
For the Filling
  • 2 generous cups fresh pumpkin or squash puree
  • ½ cup full fat coconut milk or cream
  • ¼ cup maple syrup
  • ¼ cup palm sugar
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 1½ teaspoon cinnamon (or pie spice if you prefer)
  • ¼ teaspoon sea salt
  1. Preheat oven to 350 degrees.
  2. First prepare your crust. In a large bowl, mix the flours and salt.
  3. Add the shortening and cut in using a pastry cutter until pea sized chunks of fat remain.
  4. Mix in the egg and just enough ice cold water to bring the dough together. Knead a couple of times with your hands to make a cohesive dough.
  5. Lay out a piece of parchment paper or plastic wrap. Pat the dough into a disc, wrap securely, and place in the freezer for 10 minutes while you prepare the filling.
  6. In a blender or bowl, blend all filling ingredients together until no lumps remain.
  7. Using two pieces of parchment or plastic wrap, roll the dough out to an even thickness large enough to accommodate a 9 inch pie pan.
  8. Peel a piece of parchment off, and invert the dough into a greased pie pan. Remove the top layer of parchment.
  9. Flute your edges, smooshing together with your fingertip if you need to repair any tears in the pastry.
  10. Poke holes in the bottom of the crust, and prebake for 7 minutes.
  11. Remove from oven and pour in the filling. Bake for 45-60 minutes until firm and not wet to the touch. The water content of squash/pumpkin purees varies the cook time.If you notice the crust starting to brown, bump the heat down to 325 degrees, and cover the crust with aluminum foil.
  12. Let cool completely before cutting and serving...if shape is important to you at least!
The pie filling will work with any homemade or premade pie crust.

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Pumpkin Bars – Gluten Free & Vegan

Pumpkin Bars - Gluten Free & Vegan at The Happy Housewife
By contributing writer Tessa

Tis the season for all things pumpkin! My family (especially me) gets giddy with all the orange orbs I am pulling from the garden. You can frequently find cookie sheets full of various pumpkins and winter squashes baking away in my oven this time of year.

Fresh puree is infinitely tastier than any variety you find in a can. It is an extra step, but I liken the difference to a fresh tomato off the garden vine versus a canned tomato—no comparison! In case you’re interested, I wrote a post to help you make your own pumpkin puree and explain that all pumpkins are not created equal.

Here is a quick recipe for pumpkin bars that your family will love! And you, as a mommy, can be happy that a vegetable is lurking within. You can eat it as is or consider some of these fun toppings:

  • whipped cream
  • melted caramel (add some milk to thin it)
  • a scoop of vanilla ice cream
  • cream cheese frosting
  • maple sweetened creme fraiche

Not gluten free? This can be made with regular flour. See the note at the end of the recipe.

Pumpkin Bars - Gluten Free & Vegan at The Happy Housewife

Pumpkin Blondies- Gluten Free & Vegan
Recipe type: Dessert
Serves: 16
  • ¾ cup allowed butter (vegan butter, coconut oil, palm shortening)
  • 1 cup palm sugar, or brown sugar
  • ⅛ teaspoon Nu Naturals Pure White Stevia Powder or ¼ cup additional sugar
  • 1 cup pumpkin puree, fresh is best!
  • 3 teaspoons chia meal gelled in ⅓ cup hot water or 2 eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon guar gum or xanthan gum
  • ¾ cup brown rice flour
  • ½ cup tapioca flour
  • ¼ cup millet flour, or potato starch
  • ½ cup chocolate chips (or more!) to taste
  • ½ teaspoon sea salt
  1. Preheat oven to 350° F and grease a 9 x 13 inch pan.
  2. In the bowl of a mixer, beat the butter and sugar until creamy.
  3. Beat in pumpkin, vanilla, and chia egg.
  4. With the mixer still running, sprinkle in the the baking soda, guar gum, and sea salt.Continue with the flours.
  5. Mix in the chocolate chips.
  6. Spread into prepared pan and bake about 25 minutes or until a toothpick inserted in the middle comes out clean.
If you don't want a gluten-free bar, you could substitute 1¾ cups flour in place of the gum, rice flour, tapioca flour, millet flour, and potato starch.

A gluten free all-purpose flour can be use although the flavor will change, and some all-purpose mixes do not do well with no eggs.

Pumpkin Bars - Gluten Free & Vegan at The Happy Housewife

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Apple Bars

Apple Bars Recipe at The Happy HousewifeBy contributing writer Andrea Green

If you are looking for a sweet treat to pack in lunch boxes or serve as an after school snack, look no further. Homemade Apple Bars are chock full of apples tucked into a delightful cinnamon batter.

These blondies are quick to make. In fact, you can get fall flavor in a plate with minimal effort.

Apple Bars
Recipe type: Dessert
  • 8 tablespoons butter
  • 1 cup flour
  • 1 teaspoon cinnamon
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • 1 cup sugar
  • 1 large egg
  • 2 cups peeled, chopped apple
  1. Preheat oven to 350. Grease a 7 x 11 inch baking pan.
  2. Melt butter and set aside to cool.
  3. In a small bowl, stir together flour, cinnamon, baking powder, salt and baking soda.
  4. In a mixing bowl, beat together butter, sugar, and egg for 2 minutes or until creamy.
  5. Add the flour mixture to the butter mixture and beat another 30 seconds.
  6. Carefully stir in chopped apple.
  7. Spread batter into prepared pan. It will be thick. Bake for 40 minutes or until golden brown.
  8. Cool on a wire rack before cutting into bars.
I always make these without nuts because I personally feel that nuts have no place in desserts. However, should you be in the nuts-in-dessert camp, you can add ½ cup chopped walnuts to the batter when you add the apples. Use any sweet apple in this recipe. My favorites to use are Gala or Braeburn.

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Gluten Free Chocolate Chip Cashew Cookie VideoTutorial

Last month I shared with you a delicious recipe for gluten-free chocolate chip cashew cookies. What I love about this recipe is that it can be made from start to finish in under 30 minutes.

You can also freeze or refrigerate the dough to use later if you want to incorporate this recipe into your freezer cooking plan.

I created a 2 minute video tutorial to show you just how easy it is to make these yummy cookies.

You can find the complete recipe and directions here.

This post is in partnership with Jif, all opinions are my own.

This post may contain a link to an affiliate. See my disclosure policy for more information.