Paleo Pumpkin Pie
Paleo Pumpkin Pie
Dairy-Free, Refined Sugar-Free, Keto, Minimal Ingredients, Easy
I love to say this Paleo pumpkin pie tastes like the real thing – because it is. It’s made with 100% all-natural ingredients.
You can’t have a traditional Thanksgiving without the main dish – pumpkin pie!
Just because it’s the holidays doesn’t mean you should have to overindulge in grain and refined sugar-filled desserts premade from the supermarket. Instead, bring a fresh pumpkin pie made with all-natural ingredients to the table.
This recipe does use honey as a natural source for sweetening. While technically all sugar is processed the same once consumed (regardless if it is natural or refined), honey does provide healthful benefits and a lower glycemic index when compared to table sugar.
Of course, with any dessert (Paleo or not), it should be eaten in moderation. 🙂
You’ll want to read this blog post in its entirety more helpful tips and tricks you’d normally by-pass. Or if you are feeling lucky jump to the recipe below and get started!
Either way, I’d love to hear how your pumpkin pie turned out, so please leave a comment and share it with your friends and family.
How to Make Paleo Pumpkin Pie
Win the in-laws over by bringing a homemade refined sugar-free pie to Thanksgiving this year. I love to say this tastes like the real thing – because it is. It’s made with 100% all-natural ingredients and you don’t have to worry about overeating.
First, start off by making the crust.
1. Preheat the oven to 325 degrees.
2. In a medium-size bowl, combine almond flour, coconut oil, and sea salt with a fork or with fingers until pea-sized crumbles start to form.
Tip: The crust will come together during step 3, so don’t fret about it here. The main goal is to get the coconut oil evenly distributed throughout the almond flour.
3. Pour the pie crust into a 9-inch pie dish and gently press into the bottom and up the sides as thinly as possible in an even layer without tearing.
Tip: Your crust may or may go up the sides of your dish depending on its depth and size. That’s okay! Once your filling is set, it won’t matter.
4. Place the pie crust into the preheated oven and bake for 10 minutes or until the crust turns slightly golden. Remove from oven and cool.
Next, make the pie filling.
1. In a medium-size bowl, combine pumpkin puree, almond milk, honey, eggs, pumpkin pie spice, and sea salt.
2. Once the crust has cooled, pour the pie filling on top of the crust.
Tip: I allowed my crust to cool for 10 minutes before pouring the filling.
3. Bake in the preheated oven at 325 for 60 minutes or until the filling has set and no longer jiggly.
4. Remove the pie from the oven and cool on the counter for 1 hour before transferring to the refrigerator for 2 hours.
Tip: Best served cold.
How to Store Paleo Pumpkin Pie
Pumpkin pie should be stored in the refrigerator at all times. You can cover the pie dish loosely with tin foil or plastic wrap for up to 4 days.
Essential Equipment to Make Paleo Pumpkin Pie
Pie Dish – You can’t make a pie without a pie dish! My favorite pie dish is from Pyrex.
More Paleo Pumpkin Recipes
Paleo Pumpkin Bread – A deliciously moist almond flour-bread. Perfect for a dessert, snack, or breakfast!
Paleo Pumpkin Bites – Yummy nutrient-dense bites packed full of pumpkin pie flavor and tree nuts.
Paleo Chocolate Chip Pumpkin Bars – Whether you plan to eat these as a dessert or snack, it’ll be hard to stop after one!
Basic Staples for Making Paleo Pumpkin Pie
Almond Flour – I purchase Costco’s almond flour, but you can use Bob’s Red Mill or any organic almond flour of your choosing, as long as it’s blanched.
Coconut Oil – I purchase Costco’s coconut oil, mainly because we use a lot of it, but any coconut oil will work!
Almond Milk – Source almond milk that is unsweetened and doesn’t contain unnecessary fillers or additives.
Honey – Local honey is best!
Eggs – Local pasture-raised eggs are always best!
Sea Salt – Everyone has their opinion on the best sea salt, so use whatever’s in your kitchen.
Other Items Needed:
Pumpkin Pie Spice – See notes in the recipe for the homemade version.
Pumpkin Puree – Homemade or Canned
Shop Amazon for All Your Paleo Essentials and Staples
Paleo Pumpkin Pie
Ingredients
For the Crust
- 1 1/4 cup blanched almond flour
- 3 tablespoons coconut oil softened not melted
- 1/8 teaspoon sea salt
For the Pumpkin Filling
- 1 (14 ounce) can pumpkin puree (or 1 & 3/4 homemade pumpkin puree)
- 3/4 cup almond milk
- 1/2 cup honey
- 3 large eggs
- 2 teaspoon pumpkin pie spice
- 1/4 teaspoon sea salt
Instructions
To Make the Crust
-
Preheat the oven to 325 degrees.
-
In a medium-size bowl, combine almond flour, coconut oil, and sea salt with a fork or with fingers until pea-sized crumbles start to form.
-
Pour the pie crust into a 9-inch pie dish and gently press into the bottom and up the sides as thinly as possible in an even layer without tearing.
-
Place the pie crust into the preheated oven and bake for 10 minutes or until crust turns slightly golden. Remove from oven and cool.
To Make the Pumpkin Filling
-
In a medium-size bowl, combine pumpkin puree, almond milk, honey, eggs, pumpkin pie spice, and sea salt.
-
Once the crust has cooled (for about 10 minutes), pour the pie filling on top of the crust.
-
Bake in the preheated oven at 325 for 60 minutes or until the filling as set and no longer jiggly.
-
Remove the pie from the oven and cool on the counter for 1 hour before transferring to the refrigerator for 2 hours. Serve cold.
Recipe Notes
- Almond milk can be swapped out for equal parts of full-fat coconut milk.
Make a {{EASY}} homemade pumpkin spice blend with spice from your cabinet!
- 4 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
In a small bowl combine ground cinnamon, ginger, cloves, and nutmeg. Store in an airtight container in a cool and dark cabinet for 3 months.
