Paleo Pumpkin Pie

Paleo Pumpkin Pie

Guilt free pie, can you even imagine?

This recipe has half of the amount of sugar as a traditional GF pumpkin pie, and I promise you won’t miss it.  Also, it is completely grain free AND uses organic coconut sugar which makes it a Paleo darling.  To make it perfectly paleo, substitute coconut cream for the heavy cream and ghee for the butter.

Thanksgiving is in a week.  Be ready.

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Paleo Pumpkin Pie

Course Sweets/Desserts
Cuisine Paleo, Vegetarian

Ingredients
  

Crust:

  • 2 cups almond flour
  • 1 stick (8 tablespoons) salted butter, melted (or sub ghee or dairy free butter if avoiding dairy)
  • 1 teaspoon coconut sugar
  • 1 teaspoon cinnamon

FILLING:

  • 3 eggs
  • 1 cup heavy cream, plus 1 cup for whipped topping garnish (or sub coconut cream for truly paleo)
  • 1 teaspoon vanilla
  • 1 15 ounce can organic pumpkin
  • 3/4 cup coconut sugar
  • 1 tablespoon maple syrup
  • 2 tablespoons ground cinnamon
  • 2 teaspoon ground ginger
  • 1 teaspoon allspice
  • 1/2 teaspoon ground cloves
  • Pinch of salt

Instructions
 

CRUST:

  • Preheat oven to 350 degrees.  Combine all ingredients together, mixing well.  Press into a 9 inch pie pan evenly.  Bake for 20 minutes until golden brown.

FILLING:

  • Preheat oven to 350 degrees.  Make the crust above.
  • In a large bowl, lightly beat the eggs.  Add in 1 cup of the heavy cream along with the vanilla, pumpkin, coconut sugar, and maple syrup and whisk together.  In a small bowl, mix the cinnamon, ginger, allspice, ground cloves, and pinch of salt. Whisk spice mixture into wet ingredients.
  • Pour filling into crust, bake for 30-35 mins.  The custard will still be jiggly in the middle, so turn the oven down to 325 and cook for a remaining 15-20 mins.  Place foil around the edges of your pie if you find the crust is getting a little too done.
  • Serve topped with freshly whipped cream.
Keyword christmas, holiday, thanksgiving
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10 Comments:

  • I have had the enormous pleasure of this pie at Anna's kitchen table and I can tell you, it's DELICIOUS. And I don't even like pumpkin pie. So paleo or no paleo, I'll be eating it this season. Thank you Anna!

  • Serena, I love to feed you whenever you come over! So glad you enjoyed it!! XOXO

  • Do you use the big can of pumpkin, (29oz) or the small can.<br />I want to make it today, I hope I get your answer quick. I looked at lots of those paleo recipe and don&#39;t think coconut and pumpkin would be a good mix. I like the crust ingredient also.<br />Carmen

  • Carmen-<br />I think I saw your comment too late, but I use the 15oz can of organic pumpkin from Trader Joe&#39;s. You could use the larger can for extra pumpkin taste, but it will probably make your filling overflow out of the crust!

  • yes and yes. eat eat eat it. throw throw throw it in my mouth.

  • Anna, how much does a stick of butter weigh ? in France they sell either butter in 100g, 250g or 500g. I need some grams here ;O). And we do not have any canned pumpkin, any ideas as how much raw pumpking I need to bake/boil or whatever you do to get a puree ? Thanks for helping.

    • One stick of butter is a half a cup of butter, which i believe is a little over 100 grams. And as for canned pumpkin vs. raw pumpkin, we’re so used to making our pies from canned pumpkin here in the states, but if you boil down the inners of sweet pie pumpkin to the same equivalent as in this recipe, you should be just fine.

  • I only have brown coconut sugar in the house, fingers crossed I go forward. Nervous about 2 TBLS cinn, my traditional recipe only calls for 1 tsp. Decided on 1 tbls after tasting.
    This dang pie took forever to bake, had to keep adding an additional 5 minutes totaling about 20 extra minutes. Hoping the crust didn’t burn underneath. Will update after eating tomorrow.

  • I have an almond allergy in my household. What’s next best option for crust?

    • I use a coconut flour crust in my Apple Pie recipe in Eat Happy Too that I developed for folks with almond allergies.

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