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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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