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.