Paleo Pumpkin Pie Dutch Baby
This Paleo Pumpkin Pie Dutch Baby is a grain-free/gluten-free pancake that is cooked in a skillet in the oven making it a perfect Sunday morning breakfast or a crowd-pleasing dish for a brunch!
This year I’m so excited to attend a ‘Friendsgiving Brunch’ and thought very long and hard about what dish I should contribute. After careful consideration I’m going with a Paleo Pumpkin Pie Dutch Baby! I had three attempts at this recipe before I got it right and now I’m happy to say that’s it’s perfect! The past three Sunday mornings in a row I’ve made this recipe and the third time is truly a charm! I’m so excited to make it again for the Friendsgiving Brunch!
This recipe is made with clean, simple whole food ingredients that will make you feel GOOD after eating it 🙂 This paleo pumpkin pie dutch baby is grain-free, gluten-free and dairy-free. It’s very lightly sweetened with just a bit of coconut sugar which is a natural sweetener and is lower on the glycemic index. Since I was trying to keep this recipe paleo, coconut sugar is an approved paleo ingredient. I used Bob’s Red Mill Organic Coconut Sugar as well as their Paleo Baking Flour in this recipe to keep it paleo. I am obsessed with Bob’s Red Mill Paleo Baking Flour because it’s made with minimal, clean ingredients: almond flour, arrowroot starch, organic coconut flour and tapioca flour. This paleo baking flour really simplifies paleo baking recipes for me. Instead of having to buy all of these items separately, they’re all already conveniently combined in one bag for me. Every recipe I’ve ever made with this flour (breads, muffins, cookies etc.) has come out incredible!
The other ingredients you’ll need for this recipe are eggs (I always opt for pasture-raised and organic), coconut milk, pumpkin puree (I purchased canned pumpkin puree from Whole Foods to make my life easier), vanilla extract, pumpkin pie spice and salt.
You can certainly enjoy this dutch baby on its own, or I love to add a little grass-fed butter and a drizzle of maple syrup on top. Serve it with a side of fresh berries and you’re in heaven! You can also toss a few chopped nuts on top (walnuts or pecans would pair perfectly with this) for a nice crunch plus a good dose of healthy fats. I also imagine this would be incredible with a dollop of coconut whipped cream on top.
Since this recipe was created for a Friendsgiving Brunch it’s all centered around Thanksgiving – which is all about GIVING. Each year I choose one charity or initiative to donate to or help raise funds for. There truly is no greater feeling than knowing that you helped make someone else’s life better – even if it’s only in the littlest way.
When I found out that Bob’s Red Mill; one of my favorite brands is partnering with the No Kid Hungry campaign to raise funds for programs that help end childhood hunger I knew immediately that’s where I wanted to focus my time giving this year. Not only am I personally getting involved, but also telling my friends, family and YOU guys about this.
Did you know that 1 in 7 kids in America today face hunger? That fact shocked and saddened me. I have two children of my own and the thought of any kid being hungry or not having enough food to eat truly breaks my heart. More than 11 million children in the United States live in “food insecure” homes. That phrase may sound mild, but it means that those households don’t have enough food for every family member to lead a healthy life.
No Kid Hungry believes that no kid in America should go hungry and I couldn’t agree more. Their mission is to end childhood hunger and they’ve made great progress for kids and families so far. Their mission won’t be complete until every single child in America has the food they need to grow up healthy and strong. I want to continue to help this wonderful cause. You can get involved by signing up to host a Friendsgiving celebration by clicking here. Also, here are some resources to help plan your event.
Are you going to host a Friendsgiving brunch to help No Kid Hungry raise funds to help end childhood hunger? What do you plan on serving?! I’m so grateful that Bob’s Red Mill is getting involved and is also the reason that I’m involved!This #Paleo Pumpkin Pie Dutch Baby is a #grainfree / #gluten-free pancake that is made with clean ingredients and cooked in a skillet in the oven.Click To Tweet Print
Paleo Pumpkin Pie Dutch Baby
- 1 tbsp coconut oil for greasing
- 3 pasture-raised organic eggs
- 1/2 cup full-fat coconut milk
- 1/4 cup pumpkin puree
- 1 tsp vanilla extract
- 1 tbsp Bob’s Red Mill Coconut Sugar
- 1 cup Bob’s Red Mill Paleo Baking Flour
- 1 tsp pumpkin pie spice
- 1/4 tsp sea salt
- Preheat oven to 425F and grease a cast iron skillet (mine is 8 – 10 inch skillet is perfect) with coconut oil. Place the skillet in the oven to preheat it.
- While the oven is heating, add the eggs, coconut milk, pumpkin puree, vanilla extract and coconut sugar in a large mixing bowl.
- Next add in the paleo baking flour, pumpkin pie spice and sea salt and mix until all ingredients are combined together.
- Take the skillet out of the oven and pour the batter over the oil, then place in the oven and bake for 15 – 20 minutes. Cooking times will vary based on the size of the skillet you use.
- Remove from the oven and allow it to cool for a few minutes before serving. Serve with maple syrup and fresh fruit. Enjoy!
Thank you so much Bob’s Red Mill for partnering on this post and helping to end childhood hunger!