30+ Easy and Delicious Holiday Paleo Family Recipes for Perfect Feast

The holiday season is a time to come together, celebrate, and enjoy delicious meals with family and friends.

But if you’re following a Paleo lifestyle, you might find yourself searching for recipes that are both festive and in line with your dietary preferences.

Luckily, there are plenty of mouthwatering dishes that are not only Paleo-friendly but also family-approved.

Whether you’re hosting a large holiday dinner or looking for a healthy yet indulgent treat, these 30+ Holiday Paleo Family Recipes will provide you with a variety of options that suit all tastes and dietary needs.

From hearty main courses like Garlic Herb Roasted Turkey and Paleo Sweet Potato Casserole, to decadent desserts like Paleo Pumpkin Pie and Chocolate Peppermint Bark, you’ll find everything you need to create a memorable holiday feast.

The beauty of these recipes lies in their simplicity and wholesome ingredients—each dish is made with real, nutrient-dense foods that will keep you feeling energized and satisfied, without compromising on flavor or tradition.

All of them are naturally free of gluten, dairy, and refined sugars, making them perfect for a Paleo holiday celebration.

30+ Easy and Delicious Holiday Paleo Family Recipes for Perfect Feast

This holiday season, you don’t have to choose between indulgence and health.

With these 30+ Holiday Paleo Family Recipes, you can create a festive spread that aligns with your Paleo lifestyle while still offering the comforting flavors and heartwarming dishes that make the holidays so special.

Each recipe is a perfect blend of seasonal ingredients, nourishing flavors, and family-friendly appeal, ensuring that your holiday meals are both delicious and memorable.

So, gather your loved ones around the table and enjoy a truly nourishing holiday feast with these delectable Paleo recipes.

Holiday Paleo Stuffed Turkey Breast

This succulent stuffed turkey breast recipe brings together the flavors of the holiday season with a healthy, paleo twist. It’s a perfect option for a family meal that’s both flavorful and nourishing, making it ideal for your festive table. With a combination of savory herbs, vegetables, and a paleo-friendly stuffing, this dish will have everyone asking for seconds.

Ingredients:

• 1 boneless turkey breast (about 4-5 pounds)
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 1 celery stalk, chopped
• 2 garlic cloves, minced
• 1 cup mushrooms, sliced
• 1 cup cauliflower rice (or cauliflower florets, pulsed)
• 1 teaspoon thyme
• 1 teaspoon rosemary
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Prepare a baking sheet with parchment paper or a roasting pan.
2. In a skillet, heat olive oil over medium heat. Add onions, celery, and garlic, sautéing until softened (about 5 minutes).
3. Add mushrooms and cook until they release their moisture, about 3-4 minutes.
4. Stir in cauliflower rice, thyme, and rosemary. Season with salt and pepper and cook for an additional 5 minutes. Remove from heat.
5. Lay the turkey breast flat on a cutting board. Carefully butterfly it by slicing horizontally through the center, leaving about 1 inch on one side.
6. Spread the stuffing mixture evenly over the inside of the turkey breast. Carefully roll the turkey up, securing it with kitchen twine or toothpicks.
7. Place the rolled turkey on the prepared baking sheet and roast for 45-50 minutes or until the internal temperature reaches 165°F (75°C).
8. Let the turkey rest for 10 minutes before slicing. Garnish with fresh parsley and serve.

This stuffed turkey breast is a showstopper at any holiday dinner. The combination of earthy mushrooms, aromatic herbs, and the lightness of cauliflower rice gives it a wonderfully fresh and rich flavor. It’s a great paleo-friendly alternative to traditional stuffing, ensuring your meal is both festive and nourishing. Pair it with a crisp green salad or roasted vegetables to complete the feast.

Paleo Sweet Potato Casserole

This paleo sweet potato casserole is the perfect side dish for any holiday gathering. Creamy, naturally sweet, and topped with a crunchy pecan crumble, it captures the warmth and comfort of traditional sweet potato casserole but without the grains or refined sugar. It’s a crowd-pleasing option that everyone can enjoy, even those following a paleo lifestyle.

Ingredients:

• 4 large sweet potatoes, peeled and cubed
• 1/4 cup coconut milk (full fat)
• 2 tablespoons ghee (or coconut oil)
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• Salt, to taste
• 1/2 cup pecans, chopped
• 1/4 cup almond flour
• 1 tablespoon maple syrup
• 2 tablespoons coconut oil, melted

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a baking dish with ghee or coconut oil.
2. Boil the sweet potatoes in a large pot of water until tender, about 15-20 minutes. Drain and return to the pot.
3. Mash the sweet potatoes with a potato masher or immersion blender until smooth. Stir in coconut milk, ghee, cinnamon, nutmeg, and salt. Adjust seasoning to taste.
4. Transfer the mashed sweet potatoes to the prepared baking dish and spread evenly.
5. In a small bowl, combine chopped pecans, almond flour, maple syrup, and melted coconut oil. Stir until the mixture forms a crumble.
6. Sprinkle the crumble topping over the mashed sweet potatoes.
7. Bake for 20-25 minutes, until the topping is golden brown and the casserole is heated through.
8. Let it cool slightly before serving.

This casserole combines creamy, mashed sweet potatoes with a crunchy, slightly sweet topping that adds a delightful texture contrast. It’s perfect for the holidays, providing a rich and satisfying dish without the use of any grains, dairy, or refined sugar. The pecan crumble topping gives it a festive touch that everyone will love. Serve it as a side with your main holiday dish for a truly delicious paleo meal.

Paleo Cranberry Orange Sauce

This vibrant, tangy cranberry orange sauce is a paleo-friendly alternative to the traditional canned cranberry sauce. Made with fresh cranberries, natural sweeteners, and a splash of orange juice, this sauce offers a burst of flavor that complements turkey, ham, and other holiday dishes. It’s easy to make and can be prepared ahead of time, making it a convenient and flavorful addition to your holiday spread.

Ingredients:

• 12 oz fresh cranberries
• 1/2 cup orange juice (freshly squeezed)
• 1/4 cup honey or maple syrup
• Zest of 1 orange
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ginger (optional)

Instructions:

1. In a medium saucepan, combine the cranberries, orange juice, and honey/maple syrup. Bring to a simmer over medium heat.
2. As the cranberries begin to cook, they will burst. Stir occasionally and let it cook for about 10-15 minutes until the sauce thickens to your liking.
3. Stir in the orange zest, cinnamon, and ginger (if using). Let the sauce cool slightly.
4. Transfer the cranberry sauce to a serving dish and refrigerate until ready to serve.

This cranberry orange sauce brings together the tartness of fresh cranberries and the zesty sweetness of orange juice, creating a refreshing and flavorful condiment. The addition of honey or maple syrup provides just the right amount of natural sweetness, while the hint of cinnamon and ginger adds a festive touch. It’s a versatile side that pairs wonderfully with both savory meats and holiday roasts, enhancing the overall flavor profile of your meal.

Holiday Paleo Roasted Brussel Sprouts with Bacon and Balsamic Glaze

This flavorful holiday side dish features roasted Brussels sprouts paired with crispy bacon and finished off with a tangy balsamic glaze. The combination of savory bacon and the earthy flavor of Brussels sprouts makes this dish a crowd-pleaser that everyone will enjoy, all while staying true to paleo principles.

Ingredients:

• 1 ½ pounds Brussels sprouts, trimmed and halved
• 6 slices of bacon, chopped
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey (optional)
• Fresh parsley, for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the halved Brussels sprouts with olive oil, salt, and pepper. Spread them evenly on the baking sheet.
3. In a skillet, cook the chopped bacon over medium heat until crispy. Remove from the skillet and set aside, reserving the bacon drippings.
4. Roast the Brussels sprouts in the preheated oven for 20-25 minutes, flipping them halfway through, until they are golden brown and crispy on the edges.
5. In a small saucepan, heat the balsamic vinegar and honey (if using) over medium heat. Simmer for 3-5 minutes until it thickens into a glaze.
6. Once the Brussels sprouts are roasted, drizzle them with the balsamic glaze and sprinkle the crispy bacon on top.
7. Garnish with fresh parsley before serving.

This roasted Brussels sprout recipe is an excellent paleo-friendly alternative to traditional holiday sides. The crispy bacon adds a savory depth, while the balsamic glaze gives a sweet and tangy finish that pairs perfectly with the Brussels sprouts. This dish adds a wonderful contrast of flavors and textures to your holiday table and is sure to become a family favorite.

Paleo Pumpkin Soup

A creamy, comforting bowl of pumpkin soup is the perfect starter for any holiday meal. This paleo version uses coconut milk to create a silky, rich texture without any dairy. With warming spices like cinnamon and nutmeg, it brings a cozy, festive feel to your dinner table.

Ingredients:

• 1 medium sugar pumpkin (or 4 cups pumpkin puree)
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 3 cups vegetable broth (or chicken broth)
• 1 can (14 oz) coconut milk (full-fat)
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• Salt and pepper, to taste
• Fresh thyme, for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Cut the pumpkin in half and remove the seeds. Place the halves on a baking sheet, cut-side down, and roast for 45-50 minutes until tender.
2. Scoop the pumpkin flesh out of the skin and set it aside. Alternatively, you can use canned pumpkin puree.
3. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic and sauté until softened, about 5 minutes.
4. Add the roasted pumpkin, vegetable broth, coconut milk, cinnamon, nutmeg, salt, and pepper to the pot. Bring to a simmer and cook for 10-15 minutes to allow the flavors to meld together.
5. Use an immersion blender to blend the soup until smooth, or carefully transfer it to a blender in batches. If the soup is too thick, add more broth or water to reach the desired consistency.
6. Garnish with fresh thyme before serving.

This paleo pumpkin soup is rich and velvety with the perfect balance of warming spices. The coconut milk adds a creamy texture that elevates the pumpkin’s natural sweetness. It’s a simple yet elegant dish that will impress your guests and is a wonderful start to any holiday meal.

Paleo Gingerbread Cookies

These paleo gingerbread cookies are a perfect holiday treat that everyone can enjoy. Made with almond flour and sweetened with natural maple syrup, they capture all the spiciness and sweetness of traditional gingerbread cookies, without any refined sugars or grains.

Ingredients:

• 2 cups almond flour
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• ½ teaspoon ground cloves
• ¼ teaspoon nutmeg
• ½ teaspoon baking soda
• ¼ teaspoon sea salt
• 1 egg
• 2 tablespoons coconut oil, melted
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, combine the almond flour, ginger, cinnamon, cloves, nutmeg, baking soda, and sea salt.
3. In a separate bowl, whisk the egg, melted coconut oil, maple syrup, and vanilla extract until well combined.
4. Add the wet ingredients to the dry ingredients and stir until a dough forms.
5. Roll the dough into a ball and flatten it into a disk. Place it between two sheets of parchment paper and roll it out to about ¼ inch thick.
6. Cut out gingerbread shapes using cookie cutters and place them on the prepared baking sheet.
7. Bake for 8-10 minutes or until the edges of the cookies are golden brown.
8. Allow the cookies to cool completely before serving.

These paleo gingerbread cookies are the perfect blend of spicy and sweet, with a tender texture that rivals traditional gingerbread. They make an excellent gift or festive treat for your holiday table, and you can easily decorate them with a paleo-friendly icing if desired. A delicious, healthy alternative to store-bought cookies that are sure to bring holiday cheer to all.

Paleo Holiday Stuffing

This paleo stuffing brings all the flavors of traditional stuffing but uses paleo-approved ingredients like almond flour and fresh vegetables. It’s a perfect side dish for holiday dinners and pairs beautifully with turkey or any main course. The hearty texture and savory flavors will make it a favorite among your guests.

Ingredients:

• 1 large cauliflower, grated into rice-sized pieces
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 celery stalks, chopped
• 2 garlic cloves, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon ground sage
• Salt and pepper, to taste
• 2 eggs, beaten
• 1/4 cup chicken broth (or vegetable broth)
• Fresh parsley, for garnish

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion, celery, and garlic, cooking until softened, about 5 minutes.
3. Add the grated cauliflower to the skillet and cook for an additional 5 minutes until it starts to soften.
4. Stir in the dried thyme, rosemary, sage, salt, and pepper, and cook for another 2-3 minutes to allow the herbs to infuse the mixture.
5. Remove from heat and let it cool slightly before adding the beaten eggs and chicken broth. Stir well to combine.
6. Transfer the mixture to the prepared baking dish and press it down firmly.
7. Bake for 25-30 minutes, or until the top is golden brown.
8. Garnish with fresh parsley before serving.

This paleo stuffing is a fantastic side dish for any holiday meal. The cauliflower acts as the base, providing a tender, rice-like texture that absorbs the savory seasonings perfectly. The combination of fresh vegetables and herbs makes this stuffing both light and flavorful, offering a delicious alternative to traditional bread-based stuffing.

Paleo Maple Glazed Carrots

These maple-glazed carrots are the epitome of holiday comfort food, with the natural sweetness of carrots enhanced by a simple paleo-friendly glaze made with pure maple syrup. The dish is easy to make yet flavorful enough to be a standout side for any holiday spread.

Ingredients:

• 1 pound baby carrots, peeled
• 2 tablespoons olive oil
• 3 tablespoons pure maple syrup
• 1 tablespoon lemon juice
• 1/2 teaspoon ground cinnamon
• Salt and pepper, to taste
• Fresh parsley, chopped for garnish

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss the peeled carrots with olive oil, maple syrup, lemon juice, cinnamon, salt, and pepper.
3. Spread the carrots evenly on the baking sheet in a single layer.
4. Roast in the preheated oven for 20-25 minutes, or until the carrots are tender and caramelized, tossing halfway through the cooking time for even glazing.
5. Remove from the oven and garnish with freshly chopped parsley before serving.

These maple-glazed carrots are a perfect balance of sweet and savory, making them a hit at any holiday meal. The caramelized glaze gives them a rich, almost candy-like sweetness, while the cinnamon adds a warm, festive touch. This side dish is simple yet elegant, making it an ideal addition to your holiday feast.

Paleo Cranberry Orange Relish

This vibrant cranberry orange relish is a refreshing and zesty accompaniment to any holiday meal. Made with fresh cranberries and citrus, it’s naturally sweetened with a bit of honey, offering a bright contrast to richer dishes. It’s an essential paleo-friendly alternative to traditional cranberry sauce.

Ingredients:

• 12 oz fresh cranberries
• 1 large orange, peeled and sectioned
• 2 tablespoons honey
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• Pinch of salt

Instructions:

1. In a food processor or blender, combine the fresh cranberries and orange sections. Pulse until coarsely chopped, leaving some texture.
2. Transfer the mixture to a medium saucepan and add the honey, cinnamon, ginger, and salt.
3. Cook over medium heat, stirring occasionally, for about 10-15 minutes, or until the cranberries burst and the mixture thickens slightly.
4. Remove from heat and let it cool to room temperature. The relish will continue to thicken as it cools.
5. Serve chilled or at room temperature.

This cranberry orange relish brings a fresh and tangy element to your holiday table. The combination of citrus and cranberries is both refreshing and flavorful, making it a great counterpoint to heavier dishes. It’s a simple, healthy, and paleo-friendly way to enjoy cranberries during the holiday season.

Paleo Garlic Herb Roasted Turkey

This Paleo Garlic Herb Roasted Turkey is a show-stopping dish for your holiday feast. Infused with a fragrant herb and garlic rub, the turkey is roasted to perfection with crispy skin and tender, juicy meat. This recipe is naturally gluten- and dairy-free, making it a wonderful main course for any paleo holiday gathering.

Ingredients:

• 1 whole turkey (10-12 pounds)
• 3 tablespoons olive oil
• 6 garlic cloves, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 1 tablespoon fresh sage, chopped
• 1 lemon, quartered
• Salt and pepper, to taste
• 1 cup chicken broth (or vegetable broth)

Instructions:

1. Preheat your oven to 350°F (175°C).
2. Rinse the turkey under cold water and pat it dry with paper towels. Remove any giblets from the cavity and discard or save for making stock.
3. In a small bowl, mix the olive oil, minced garlic, chopped rosemary, thyme, sage, salt, and pepper to create the herb rub.
4. Rub the herb mixture all over the turkey, including under the skin of the breast for extra flavor. Stuff the cavity with the lemon quarters.
5. Place the turkey on a rack in a roasting pan and pour the chicken broth into the bottom of the pan.
6. Roast the turkey in the preheated oven for 3-3.5 hours, basting occasionally with the broth from the pan, until the skin is golden and the internal temperature reaches 165°F (75°C).
7. Let the turkey rest for 20 minutes before carving.

This Garlic Herb Roasted Turkey is a deliciously flavorful and tender main dish that will impress your guests. The garlic and fresh herbs create a mouthwatering aroma, and the result is a juicy, perfectly roasted turkey. The chicken broth keeps the turkey moist, and the lemon in the cavity adds a subtle citrus flavor. It’s a holiday centerpiece that fits seamlessly into your paleo meal plan.

Paleo Sweet Potato Casserole

This paleo-friendly sweet potato casserole is the perfect alternative to traditional holiday casseroles that are often filled with sugar and marshmallows. Made with wholesome sweet potatoes and a crunchy, nutty topping, it’s naturally sweetened with maple syrup, making it a healthier yet equally indulgent choice.

Ingredients:

• 4 medium sweet potatoes, peeled and cubed
• 1/4 cup coconut milk (full-fat)
• 2 tablespoons ghee or coconut oil
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon sea salt
• 1/2 cup chopped pecans
• 1/4 cup shredded unsweetened coconut
• 2 tablespoons maple syrup

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Boil the sweet potatoes in a large pot of water until tender, about 15-20 minutes. Drain and return them to the pot.
3. Mash the sweet potatoes with coconut milk, ghee, vanilla extract, cinnamon, nutmeg, and sea salt until smooth and creamy. Taste and adjust the seasoning as needed.
4. Transfer the mashed sweet potatoes to the prepared baking dish.
5. In a small bowl, mix the pecans, shredded coconut, and maple syrup together to form the topping. Sprinkle the topping evenly over the mashed sweet potatoes.
6. Bake for 20-25 minutes until the topping is golden brown.
7. Serve warm.

This Paleo Sweet Potato Casserole is a delicious, healthier take on the holiday classic. The rich, creamy sweet potato base is perfectly spiced and sweetened naturally with maple syrup, while the crunchy pecan and coconut topping adds texture and flavor. It’s an ideal side dish that fits within a paleo diet but still delivers all the comfort and festive flavors you crave during the holiday season.

Paleo Chocolate Peppermint Bark

This Paleo Chocolate Peppermint Bark is a simple yet indulgent holiday treat that satisfies your sweet tooth without any refined sugars or dairy. Made with rich dark chocolate and a hint of peppermint, it’s perfect for gift-giving or as a festive dessert.

Ingredients:

• 8 ounces dark chocolate (85% cacao or higher)
• 1/4 cup coconut oil
• 1/2 teaspoon peppermint extract
• 1/4 cup crushed paleo-friendly peppermint candies or crushed nuts (optional)
• Sea salt, for sprinkling

Instructions:

1. Line a baking sheet with parchment paper.
2. In a heatproof bowl, melt the dark chocolate and coconut oil together over a double boiler or in the microwave in 30-second intervals, stirring until smooth.
3. Remove from heat and stir in the peppermint extract.
4. Pour the melted chocolate mixture onto the prepared baking sheet, spreading it evenly into a thin layer.
5. Sprinkle the crushed peppermint candies or crushed nuts evenly over the chocolate, if using. Lightly sprinkle with sea salt for extra flavor.
6. Refrigerate for 30-45 minutes, or until the chocolate is firm.
7. Break the bark into pieces and serve.

This Paleo Chocolate Peppermint Bark is the perfect holiday treat that combines the richness of dark chocolate with the refreshing taste of peppermint. The coconut oil ensures a smooth texture, and the addition of sea salt helps enhance the flavors. This easy-to-make treat is great for sharing or gifting, offering a sweet and festive way to enjoy the holidays while staying true to paleo principles.

Paleo Cranberry Pecan Salad

This refreshing Paleo Cranberry Pecan Salad combines vibrant greens, tangy cranberries, crunchy pecans, and a citrusy vinaigrette to make a perfect side dish for your holiday table. The bright flavors and variety of textures make it a great accompaniment to heavier holiday dishes.

Ingredients:

• 4 cups mixed greens (spinach, arugula, and kale)
• 1/2 cup dried cranberries (unsweetened)
• 1/2 cup pecans, toasted and roughly chopped
• 1/4 cup red onion, thinly sliced
• 1 small apple, sliced
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon fresh orange juice
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste

Instructions:

1. In a large salad bowl, combine the mixed greens, dried cranberries, toasted pecans, red onion, and apple slices.
2. In a small bowl, whisk together the olive oil, balsamic vinegar, orange juice, Dijon mustard, salt, and pepper until well combined.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Serve immediately.

This Paleo Cranberry Pecan Salad is both light and satisfying, making it an excellent choice for any holiday gathering. The sweetness of the cranberries and apple pairs wonderfully with the tangy vinaigrette, while the toasted pecans add a delightful crunch. It’s a vibrant, nutrient-packed side dish that complements rich holiday meals perfectly.

Paleo Roasted Brussels Sprouts with Bacon

These Roasted Brussels Sprouts with Bacon are a savory and flavorful side dish perfect for any holiday meal. The crispy bacon adds a smoky depth of flavor to the Brussels sprouts, while roasting them at high heat caramelizes the edges for a deliciously crispy texture.

Ingredients:

• 1 pound Brussels sprouts, trimmed and halved
• 4 slices bacon, chopped
• 2 tablespoons olive oil
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• Salt, to taste
• 1 tablespoon fresh lemon juice (optional)

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss the Brussels sprouts with olive oil, garlic powder, black pepper, and salt.
3. Arrange the Brussels sprouts cut-side down on the prepared baking sheet.
4. Scatter the chopped bacon pieces over the Brussels sprouts.
5. Roast in the oven for 25-30 minutes, flipping the Brussels sprouts halfway through, until they are golden brown and crispy.
6. Optional: Drizzle with fresh lemon juice before serving for a bright, zesty finish.

These roasted Brussels sprouts with bacon are a flavorful, crispy, and savory addition to your holiday meal. The combination of bacon and Brussels sprouts is a classic one, with the bacon lending a rich, smoky flavor to the earthy Brussels sprouts. Roasting them to perfection ensures a perfect balance of crispy edges and tender centers.

Paleo Pumpkin Pie

A quintessential holiday dessert, this Paleo Pumpkin Pie is rich, creamy, and full of fall spices, but without any dairy, gluten, or refined sugar. The nut-based crust provides a crunchy contrast to the smooth pumpkin filling, making this dessert both satisfying and decadent.

Ingredients:

For the crust:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 2 tablespoons coconut oil, melted
• 1 tablespoon maple syrup
• 1/4 teaspoon sea salt

For the filling:

• 1 can (15 oz) pure pumpkin puree
• 2 large eggs
• 1/2 cup coconut milk (full-fat)
• 1/4 cup maple syrup
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon sea salt
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, combine the almond flour, coconut flour, melted coconut oil, maple syrup, and sea salt for the crust. Mix until the dough comes together.
3. Press the dough into the bottom and sides of a 9-inch pie dish, forming an even crust. Bake for 10-12 minutes, or until golden brown. Remove from the oven and set aside to cool.
4. In a separate bowl, whisk together the pumpkin puree, eggs, coconut milk, maple syrup, cinnamon, ginger, nutmeg, cloves, salt, and vanilla extract until smooth and well combined.
5. Pour the filling into the cooled crust and smooth the top.
6. Bake for 45-50 minutes, or until the filling is set and a toothpick inserted into the center comes out clean.
7. Allow the pie to cool to room temperature before refrigerating for at least 2 hours to set fully.
8. Serve with coconut whipped cream or enjoy on its own.

This Paleo Pumpkin Pie is a healthier alternative to traditional pumpkin pies without sacrificing any flavor. The rich, spiced filling is creamy and smooth, while the almond-coconut flour crust provides a nutty, slightly sweet contrast. It’s the perfect dessert to wrap up your holiday meal.

Note: More recipes​ are coming soon!