Name: Paleo Pumpkin Pie {GF, Dairy-Free}
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Ingredients: 1.75 cup almond flour; 2 tbsp coconut flour; 1/3 cup tapioca flour; 2 tbsp coconut sugar; Pinch of pink salt; 4 tbsp melted Coconut Oil; 1 Pasture-Raised egg; 3 tbsp cold water; 1 can (15oz) pumpkin puree; 1/2 cup can full-fat coconut milk; 3 eggs (room temperature); 3 tbsp maple syrup; 1 tsp pure vanilla extract; 1/2 cup coconut sugar; 2 tbsb arrowroot flour; 1 tbsp pumpkin pie spice; 1.5 tsp cinnamon; Pinch of pink salt

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This PALEO PUMPKIN PIE is a healthified holiday staple made with real ingredients including organic almond flour, pumpkin puree, coconut milk, arrowroot flour, tapioca flour, and coconut oil. This recipe is refined sugar free, dairy free, and grain-free plus the fact that it is freaking DELISH.

Growing up the most ironic thing is I actually HATED thanksgiving (which is beyond baffling to me now – especially considering I now am a food blogger HA). Oh how the tables have turned. BUT the one thing that I would look forward to EVERY. SINGLE. YEAR. is you guess it… PUMPKIN PIE. I was the pickiest eater on the planet but there was nothing I loved more than a large slice of heavenly pie with the creamy filling and flaky crust.

This story is important to share with you all because trust me I am a PUMPKIN PIE SNOB. And I promise you, this recipe will not let you down. I have tested this multiple times until this healthified pumpkin pie reached the quality we all DESERVE. My family downed this in serious appreciation after our fair share of failed healthy pumpkin pie recipes.

I kid you not this pie did not even last 24 hours in our household it’s THAT GOOD.

Ingredients you need to whip up your own Paleo Pumpkin Pie:

Dry Ingredients:

Wet Ingredients:

Baking Tools you Need

What you will love about this recipe is how simple it is with minimal equipment needed. The following are what you need to bake this healthy pumpkin pie:

How to Make Paleo Pie Crust:

Step 1) Mix dry ingredients of almond, tapioca, and coconut flour.

Step 2) Stir in melted coconut oil

Step 3) Mix in 1 egg

Step 4) Wrap dough with plastic wrap and refrigerate for 20 minute

How to Make Paleo Pumpkin Pie Filling:

Step 1) Mix Pumpkin Puree with Spices.

Step 2) In separate mixing bowl whisk 3 room temperature pasture-raised eggs.

Step 3) Microwave coconut milk for 60 seconds and pour into egg mix.

Step 4) Add maple syrup and vanilla extract to egg and coconut milk mix.

Step 5) Pour egg, coconut milk, and maple mix into the other pumpkin bowl and mix together.

Step 6) Mix until fully blended and has a creamy consistency. Make sure to mix in the bottom of the bowl fully.

Step 7) Pour pumpkin pie mix into paleo crust and spread evenly.

Step 8) Bake at 350 for 60 minutes

Other PUMPKIN recipes you will love

Paleo Pumpkin Pie {GF, Dairy-Free}

Author: Katya
Total Time: 1 hour 20 minutes
Yield: 1 Pumpkin Pie 1x
Diet: Gluten Free

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Description

This Paleo Pumpkin Pie is a healthified version of a holiday classic. This healthy pumpkin pie is grain free, gluten-free, dairy-free, and refined sugar free. Even better it tastes absolutely delicious!

Ingredients

Scale

PALEO CRUST

Dry Ingredients:

1.75 cup almond flour
2 tbsp coconut flour
1/3 cup tapioca flour
2 tbsp coconut sugar
Pinch of pink salt

Wet Ingredients:

4 tbsp melted Coconut Oil
1 Pasture-Raised egg
3 tbsp cold water

PUMPKIN PIE FILLING

Wet Ingredients:

1 can (15oz) pumpkin puree
1/2 cup can full-fat coconut milk
3 eggs (room temperature)
3 tbsp maple syrup
1 tsp pure vanilla extract

Dry Ingredients:

1/2 cup coconut sugar
2 tbsb arrowroot flour
1 tbsp pumpkin pie spice
1.5 tsp cinnamon
Pinch of pink salt

Instructions

PALEO CRUST

Mix dry ingredients in bowl: 1.75 cup almond flour, 2 tbsp coconut flour, 1/3 cup tapioca flour, 2 tbsp coconut sugar, & pinch of salt
Pour in 4 tbsp melted coconut oil into flour mix and stir evenly.
Crack 1 pasture-raised egg into center and mix in
Add 3 tbsp cold water and start to use hands to knead dough together and shape into large ball
Wrap dough with plastic wrap and refrigerate for 20 minutes
Press dough into pie pan and shape using parchment paper to flatten
Use fork to poke holes into center to keep the dough from rising
Bake at 350 for 10 minutes

PUMPKIN PIE FILLING

Mix 1 can pumpkin puree with dry ingredients: 1/2 cup coconut sugar, 2 tbsp arrowroot flour, 1 tbsp pumpkin pie spice, 1.5 tsp cinnamon, and pinch of pink salt.
Crack 3 pasture-raised eggs into separate mixing bowl and whisk
Heat 1/2 cup coconut milk in microwave for 60 seconds
Pour coconut milk into egg mix and whisk thoroughly
Add in 3 tbsp maple syrup and 1 tsp vanilla extract
Pour egg mix into pumpkin puree mix and stir until fully blended
Pour pumpkin mix into paleo crust
Bake at 350 for 60 minutes