Servings: 1 (9-inch) pumpkin pie
Paleo Pumpkin Pie
Paleo Pumpkin Pie made dairy-free and refined sugar-free with a grain-free crust is marvelously creamy and flavorful! A healthy pumpkin pie recipe that is always a crowd-pleaser.
Ingredients
For the Crust
- 3 cups raw walnuts
- 10 pitted medjool dates
- 3 tablespoons coconut oil softened or melted
- ½ teaspoon ground cinnamon
- ¼ teaspoon sea salt
Paleo Pumpkin Pie Filling
- 1 15-oz can pumpkin puree
- 1 cup full-fat canned coconut milk
- ½ cup pure maple syrup*
- 1 tablespoon fresh ginger peeled and grated
- 2 eggs
- 2 teaspoons pure vanilla extract
- 2 teaspoons ground cinnamon
- 1/2 tsp ground nutmeg
- 1/8 teaspoon allspice
- 1/8 teaspoon ground cardamom optional
- ¼ teaspoon sea salt
Instructions
- Preheat the oven to 350 degrees F
Prepare the Crust:
- Add the ingredients for the crust to a high-powered blender or food processor. Process until a thick, dough-like mixture forms.
- Press the crust mixture into a 9-inch springform pan or pie dish and press firmly to make an even layer. If desired, use a piece of parchment paper to press down the crust to even it out. Refrigerate crust until ready to use.
Prepare the Pumpkin Pie Filling:
- Add all of the ingredients for the pumpkin pie filling to a blender. Blend until smooth.
- Pour the filling mixture over the crust. Place on the center rack of the oven and bake for 45 minutes to 1 hour (Mine took 52 minutes), or until the filling has set up and edges are golden-brown.
- Allow pie to cool for 30 minutes, then cover and chill for 2 hours before serving. Once pie is chilled, remove the outer form of the pie pan (if using a spring form pan).
- Cut thick slices of pumpkin pie and serve with coconut whipped cream.
Notes
*You can also use honey
Nutrition
Serving: 1slice (of 9), Calories: 496kcal, Carbohydrates: 41g, Protein: 9g, Fat: 37g, Fiber: 4g, Sugar: 31g