A perfectly comforting pumpkin pie for the holidays with sweet creamy custard filling and candied nut crust that’s gluten free, grain free, dairy free, soy free, and refined sugar free. This Perfect Paleo Pumpkin Pie is sure to impress all your family and friends!
But, I am one of those people who lives for Thanksgiving and I actually start thinking about it in September as soon I start spotting pumpkins in stores. I love pumpkin, I really do. And I have nothing but fond happy memories of my mom turning on the oven (for the first and last time all year) and seeing the bags of Pepperidge Farm stuffing mix in the pantry. And then stuffing ourselves silly while we moaned about how fat and sick we all were followed by laughing at each other for how fat and sick we all looked.
You have to really know my family for any of this to make sense, but trust me, it was a good time.
The best part of Thanksgiving is just like mile 18 of a marathon – when you think you can’t eat/run another bite/step you have to dig deep and find your second stomach/next gear because someone just put out your 4 favorite pies and it’s not like you’re gonna quit now. I do Thanksgiving a little differently these days than we all did years ago, but don’t think I won’t be eating at least 3 pieces of pie. I just have to get a little bit more creative with the ingredients.
A rainy day at home with the kids was all I needed to get my bake on with this pie. It was kid, husband, and paleo running momma approved. My kids said the crust was better than a regular pie and the filling tasted the same. Score. Every paleo family needs this recipe at their Thanksgiving table!
- For the Crust:
- 1 and ½ cups pecans or walnuts
- ½ cup unsweetened coconut flakes
- 3 tbsp coconut oil (room temp)
- ½ cup dates, soaked to soften (I microwaved mine in a small amount of water until soft)
- 1 tsp cinnamon
- For the Pumpkin Filling:
- 15 oz pumpkin puree or homemade puree
- 2 eggs
- ¼ cup full fat coconut milk
- 3 tbsp honey
- 1 teaspoon vanilla extract
- 2 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp cloves
- ¼ tsp ginger
- To Make the Crust:
- Preheat the oven to 350 degrees. Combine all crust ingredients in a food processor and process until all ingredients are incorporated and you get a thick paste consistency.
- In a 9 inch pie dish, press the mixture evenly over the bottom and about ½ inch up the sides. It should be sticky enough to stay but not so sticky that you cant press it down. No need to pre-bake.
- Next, combine the pumpkin with the other filling ingredients, and use a hand mixer, immersion blender, or whisk to mix it into a smooth consistency.
- Pour the filling into the crust and smooth out evenly. Bake in the preheated oven for 30-40 minutes or until the filling is set - it can jiggle a little but should not look soupy. Check half way through to make sure the crust is not burning and if it looks a bit too brown, you can cover the top with foil.
- Once the filling is set, remove from oven and let cool to room temperature before storing, covered, in the refrigerator. Serve as is or topped with delicious coconut whipped cream!
- Let people think they didn't just eat something paleo until they finish and loved every second of it. Cooking is more fun that way.