Pumpkin pie is one of my all-time favorite desserts. This classic fall treat is the perfect addition to your healthy holiday table. It tastes like the real deal and unlike many paleo substitutes, this pie will have even your most skeptical party guests asking for seconds.
Paleo Pumpkin Pie
Full of pumpkin, spice, and everything nice, this paleo pumpkin pie packs all the nostalgia of the classic holiday treat without any of the guilt or post-cheat bloat. This recipe meets all of the requirements of a paleo diet as it is grain, dairy, and refined sugar-free.
Ingredients
Paleo Pie Crust
- 3/4 cup hazelnuts or hazelnut meal
- 1.5 cups pecans
- 6 TBSP coconut oil
- 1/4 tsp Himalayan sea salt
Pumpkin Pie Spice
- 1 TBSP cinnamon
- 1.5 tsp ginger ground
- 2 tsp nutmeg
- 1/2 tsp allspice can also be substituted with 1⁄4 tsp cloves and 1⁄4 tsp additional cinnamon.
Pumpkin Pie Filling
- 16 oz pumpkin puree canned or homemade
- 1 cup coconut milk full fat, throw the contents of a can in a blender until smooth
- 3 large eggs
- 1/2 cup maple syrup
- 2 tsp vanilla extract
- 2.5 TBSP pumpkin pie spice store bought or homemade
- 1/4 tsp Himalayan sea salt
Instructions
Paleo Pie Crust
- I like to bake the crust ahead of time so that it can completely cool before moving on to making the pie. This can be done the day before or within a few hours of baking the pie.
- Preheat oven to 350°F (180°C).
- Place the nuts in a food processor and process until the nuts resemble a flour or almond meal-like consistency. If using hazelnut meal, you will only need to process the pecans and then combine.
- In a small mixing bowl, add nuts, melted coconut oil, and salt.
- Mix into a thick, crumbly dough
- Spread evenly on the bottom of a 9-inch standard-sized pie pan, about 1⁄4 inch (0.5cm) thick.
- Bake for 10 minutes.
- Let it cool to room temperature on a wire rack before adding the filling.
Pumpkin Pie Spice
- Combine all spices in a bowl and mix well.
- Store in an air-tight container.
Pumpkin Pie
- Preheat oven to 425°F (220°C).
- In a medium mixing bowl, blender, or stand mixer, combine the eggs, coconut milk, pumpkin puree, maple syrup, vanilla extract, pumpkin pie spice, and sea salt until smooth.
- Pour the filling into a pre-baked and cooled Paleo Pie Crust
- Bake for 15 minutes at 425°F (220°C).
- Turn the oven down to 350°F (180°C) and bake for an additional 35 minutes or until the center is set.
- Allow the pie to cool completely before serving. Ideally, let it cool to room temperature and then refrigerate for 2 hours or longer before serving.