Paleo Pumpkin Pie

Healthy Paleo Pumpkin Pie made with and almond flour crust and natural sugar! This simple pie is quick to make and will be the perfect healthy thanksgiving pie for your table!

Course dairy-free, Dessert, gluten-free

Cuisine American

Keyword Paleo Pumpkin Pie, pumpkin pie

Prep Time 30

Cook Time 50

Total Time 1 20

Servings pie

Calories 2716kcal

Author Erin Antoniak

Ingredients

Crust

2 cups fine almond flour
½ teaspoon baking soda
½ teaspoon cinnamon
¼ teaspoon salt
1 egg
2 tablespoon coconut sugar
¼ cup coconut oil melted.

Pumpkin Pie Filling:

1 - 15 oz can of pumpkin puree
⅔ cup coconut sugar
2 eggs
⅔ cup coconut cream OR top of 1 can of coconut milk just the hard part that settles at top of can after being refrigerated overnight or for 4 hours. You want it to be hardened or very thick cream
2 tablespoon arrowroot starch sub cornstarch
1 teaspoon cinnamon
½ teaspoon ginger
½ teaspoon nutmeg
¼ teaspoon ground clove
¼ teaspoon salt

Instructions

Heat oven to 350F. Prepare + grease an 8-inch pie dish* see note for larger pie dish.*
For the crust, mix together almond flour, baking soda, cinnamon and salt in a large bowl.
In a small bowl, whisk egg, coconut sugar and coconut oil.
Add wet ingredients to dry and mix until completely combined and ball shape forms.
Form into well greased pie pan.
Start making the pie filling by adding all ingredients to a food processor. Alternatively whisk by hand or use a blender.
Blend together until completely smooth.
Pour pie filling into the raw crust.
Bake for 45-55 minutes, if edges start to brown, cover them with foil.
Take out of oven once center has cooked - it will set more as it cools.
Let cool completely before serving (I do this in the fridge so it firms up).
Store in fridge for up to 5 days.

Video

Notes

* If using larger than an 8 inch dish, I recommend 1.5x the recipe. Not necessary but will fill out the dish more and give more crust.

Nutrition