You guys this paleo pumpkin pie is just good. I dono’t even like pumpkin and I like this recipe.
Truth be told, I don’t love pumpkin pie.
I know, the horror.
Pumpkin Pie is an American classic, a Thanksgiving tradition, all of that. But I’d just much rather eat a vanilla cream pie, which is what I make for myself on Thanksgiving.
Yes, I make pumpkin pie for all the pumpkin lovers and make a chocolate pie basically for myself. Just kidding. Sort of.
But even I like this pumpkin pie. I like the creaminess from the coconut milk, I like that it doesn’t taste like a bucket of sugar was added and overall I like knowing that I’m not going to develop diabetes from eating it.
Especially if I have more than one slice of Paleo Pumpkin Pie. Which, let’s be honest, I will.
Why this Paleo Pumpkin Pie recipe works:
- This almond flour pie crust recipe is buttery and flaky, and comes together within minutes! No resting, no blind baking!
- The paleo pumpkin pie filling is just sweet enough and the coconut milk adds an irresistible creaminess without feeling heavy.
- A mix of cinnamon and pumpkin pie spice adds that bit of “autumn magic” we love about fall desserts.
Tips for making the perfect Paleo Pumpkin Pie:
- When buying canned pumpkin, make sure to check the nutrition label on the can. Go for organic and avoid “canned pumpkin pie mix” as it usually comes with added sugar, preservatives and all kinds of additives.
- Make your own pumpkin pie spice by mixing 1/4 cup of ground Ceylon cinnamon with 2 tablespoons of powdered ginger, 2 tsp freshly ground nutmeg, and 1 tsp ground cloves. Add another teaspoon of allspice, for more of a “kick”. Store in a small glass container.
- For a firmer pumpkin pie filling, use coconut sugar instead of raw honey. Note that this will make your filling darker.
- Use leftover pie filling to make crustless pumpkin pie muffins.
Check out my other pumpkin recipes HERE.
Paleo Pumpkin Pie
Ingredients
Pie Crust:
- 2 cups almond flour
- 1 egg
- 2 tbsp butter or coconut oil
Pie Ingredients:
- 1 can organic pumpkin
- 1/2 can coconut milk
- 1/2 cup raw honey or for a firmer filling try 1/2 cup coconut sugar
- 3 eggs
- 1 tbsp cinnamon
- 1 tsp pumpkin pie spice
Instructions
- Combine all ingredients until smooth and a dough is formed. I like to blend in a food processor so it becomes very fine. Press evenly into a pie pan. No need to bake first.
- You can either blend in a blender/food processor or beat all ingredients by hand. Make sure there are no lumps.
- Bake on 350 for about 50 minutes, or until the center is set.
- Let cool and chill in the fridge for 2 hours. Top with whipped cream!
Notes
- When buying canned pumpkin, make sure to check the nutrition label on the can. Go for organic and avoid “canned pumpkin pie mix” as it usually comes with added sugar, preservatives and all kinds of additives.
- Make your own pumpkin pie spice by mixing 1/4 cup of ground Ceylon cinnamon with 2 tablespoons of powdered ginger, 2 tsp freshly ground nutmeg, and 1 tsp ground cloves. Add another teaspoon of allspice, for more of a “kick”. Store in a small glass container.
- For a firmer pumpkin pie filling, use coconut sugar instead of raw honey. Note that this will make your filling darker.
- Use leftover pie filling to make crustless pumpkin pie muffins.
Nutrition
