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This Paleo Pumpkin Pie is super creamy and wholesome enough to eat for breakfast. This recipe is a wonderful gluten-free, refined sugar-free, and dairy-free alternative to enjoy this holiday season.
If you’re after a vegan version of pumpkin pie, try this Paleo & Vegan Pumpkin Pie!
Happy November! I’m sort of in shock that the year is this far along already. It feels like summer was five days ago, not five months ago, and it definitely doesn’t feel like I’ve already been out of college for six months.
That sentence made me cry inside a little.
Growing up, everyone always tells you to appreciate your time as a kid. These are the days when a year seems to stretch on fooooreverrrr and you don’t have to worry about real-life stuff like bills and taxes and work. “Appreciate it,” they say, “cause you’ll want it back when you’re an adult.” Well, years definitely no longer seem to take forever. It’s more like I blink three times and another month has gone by. Doesn’t it seem that way?
I measure my week in recipes. Which to get done, which ones to repromote, and which flavors and ingredients to start brainstorming for the upcoming seasons? I must say, the holidays are one of the best times to be a food blogger, especially a baking blogger, even if it did sneak up on me a little bit this year.
Without school getting in the way of my incessant holiday baking, my kitchen has been a whirlwind of cookies, bars, and pumpkin pie to prepare myself and all of you for the holidays. The season has left me full of sugar and craving something a little more wholesome.
Turns out, what I need to clear my sugar haze is Paleo Pumpkin Pie! It’s designed to be dessert but all of the ingredients are so wholesome that you won’t feel guilty having a slice of pie as your post-Thanksgiving breakfast.
Does this Paleo Pumpkin Pie taste like the real thing?!
It absolutely does! The filling of this paleo pumpkin pie is super luscious. Beyond the pumpkin, it’s full of good-for-you and super delicious ingredients. It’s creamy, thanks to the coconut milk and almond butter, and the maple syrup sweetens it up just enough. The maple syrup’s complex flavors pair so well with the pumpkin and help to bring out all of the warm spices.
For spice, the recipe uses a combination of cinnamon, nutmeg, ginger, allspice, and cardamom. The result is a warm and flavorful pie. I love the way it turned out. If you’d prefer a shortcut, you can substitute 2 teaspoons of pumpkin pie spice for all of the spices. If you like a lighter touch with your spices, use half of the recommended amounts for a subtle flavor.
Happy baking, my friend! Hope this pie makes your dessert (or your breakfast) a little bit tastier :)
Paleo Pumpkin Pie
Ingredients
For the crust
- 2 cups blanched almond flour
- 2 tablespoons coconut sugar
- ¼ teaspoon salt
- ⅓ cup coconut oil, solid at room temperature or chilled
- 1 egg, beaten
For the filling
- 1 can, 15 oz. pumpkin puree
- 2 eggs, room temperature
- ½ cup canned coconut milk
- ½ cup maple syrup
- 2 tablespoons creamy almond butter
- ¼ teaspoon sea salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- ½ teaspoon allspice
- ¼ teaspoon cardamom
Instructions
For the crust
- In a medium bowl, stir together the almond flour, coconut sugar, and salt. Add in the coconut oil and using a fork (or your fingers), cut into the almond flour until the coconut oil is in mostly incorporated. Stir in the egg until the dough is slightly moist and forms a ball. There may be streaks of coconut oil running through your dough.
- Press the dough into a disk and wrap in plastic wrap. Place in the freezer while you prepare the filling, or place in the refrigerator if not using immediately (can keep in fridge for up to 1 week).
- When ready to bake, roll out your dough in between two sheets of parchment into a 12-inch circle. Lay dough into a 9-inch pie dish (not deep dish). Place in the freezer while you prepare the filling.
For the filling
- Preheat the oven to 350°F.
- In a medium bowl, whisk together all of the ingredients for the filling until completely smooth and combined. Pour the filling into the prepared pie crust.
- Bake for 45-50 minutes or until the the center of the pie doesn’t jiggle. Let cool for at least two hours before serving to let set.
Wow, this looks delicious! Pinning :)
How do you keep the crust from burning? I’ve made this several times and it’s so delicious! My son actually requested it for his birthday it’s that good. But the crust always gets black.
Hi Laurie, it could be the pan that you’re using – metal turns to darken things faster than glass does.
Well if that isn’t the prettiest pumpkin pie! And I can’t believe it’s Paleo! I can enjoy it guilt free. You bake the best things Rachel : )
Definitely a guilt free breakfast pie!
no one would be able to tell that this pumpkin pie is healthified! ITs absolutely gorgeous!
1) You are brilliant. This pumpkin pie looks amaaazzee.
2) I totally agree, where has the year gone?! Christmas is right around the corner >.<!!
Thank you!! And I know – what the heck, it’s totally freaking me out! But Christmas cookies are coming :D
“My weeks are measured in recipes” <– so, SO true!! And that's probably why time flies by even faster. We aren't exactly measuring it by minutes or hours or days, but by tastes and successes and fails (those are the rough recipe testing days!) and photo shoots. I feel like I blink and half the year goes by! But this pie looks absolutely amazing, especially that crust. Thanksgiving can't come soon enough!
Thank you so much, Amy! It’s so true and crazy…and a week of fails definitely feels like a lot longer than one full of successes, haha.
OMG, I need this in my life, like, right this second ;) I’ve started to reduce the gluten in my life (a sad, sad day) so I’m super excited about this paleo situation!
What a great pie! I can’t believe you made the crust paleo and everything! I’ve been out of college for two years now and it’s still really weird to me haha. Time just needs to sloooow down. :) Pinned!
A pumpkin pie healthy enough I can eat for breakfast and dessert?! Yes please with extra ice cream on top.
I’ve made a million pumpkin creations thus far, but the one thing I’ve been craving over everything lately. Good old-fashioned pumpkin pie! Looks delicious!