A perfectly comforting pumpkin pie for the holidays with sweet creamy pumpkin custard filling and pecan coconut 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!
I’d like to think I’m not all that obnoxious.
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. For me, there’s 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 seriously – someone just put out your 4 favorite pies and it’s not like you’re gonna quit now!
We 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 happens to be kid, husband, and paleo running momma approved! My kids tell me the crust is better than a regular pie and the filling tastes the same. Score! Every family needs this Paleo pumpkin pie recipe at their Thanksgiving table!
Perfect Paleo Pumpkin Pie {Grain Free, Dairy Free}
Perfectly Paleo Pumpkin Pie
Ingredients
- For the Crust:
- 1 and 1/2 cups pecans or walnuts
- 1/2 cup unsweetened coconut flakes
- 1 cup dates soaked to soften, if needed (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
- 1/4 cup full fat coconut milk
- 1/3 cup raw honey
- 2 tsp teaspoon vanilla extract
- 2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 1/4 tsp ginger
- generous pinch sea salt
Instructions
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To Make the Crust:
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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.
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In a 9 inch pie dish, press the mixture evenly over the bottom and about 1/2 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.
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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.
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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.
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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!
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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.
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Enjoy!
What are you favorite Thanksgiving/holiday desserts?
This article is informative without feeling heavy. zeusbola
Thanks for the sharing
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