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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.
Oh I love pie season so much; this looks so amazing Rachel!
Oooh! I love the addition of almond butter and cardamom in this! I would totally eat this for breakfast without any regrets:) Pinned!
Do you think I could use sweet potato instead of pumpkin? Thank you
Hi Jennifer. I haven’t tried it, but it shouldn’t be a problem to sub in sweet potato for the pumpkin. Enjoy!
I never leave comments but this was the best paleo dessert I’ve ever made or eaten. I subbed swerve for maple syrup due to being in wt loss mode but wow! Thank you so much for this recipe!
Woohoo! Thanks for making my day, Courtney! So glad you loved the recipe, and great to know that Swerve works well as a sugar substitute here.
Looks great! I am allergic to almonds…. could I substitute rice flour?
Hi Danielle! I don’t really use rice flour so I’m not exactly sure how it would perform in this recipe. I’d go with a GF All Purpose Flour, like Bob’s Red Mill. For the almond butter in the recipe, you can substitute any other nut butter or sunflower seed butter. Enjoy!
Do you use canned coconut milk or unsweetened coconut milk from the carton and fridge?
Hi Marissa, I used canned coconut milk here.
Do you use culinary coconut milk or the very thin coconut milk that comes in large cartons?
Hi Elly, I use full fat canned coconut milk from a can, not the thin stuff from the carton.
I’m very much looking forward to tasting this but I had some concerns about the crust… It was never sticky enough to roll out! I even added more coconut oil and a little bit of coconut milk hoping to make it come together better but it never did. I ended up just pressing it into the pan and I think it worked alright but I’m not sure what I did wrong …
How odd! Thankfully, because the crust is gluten-free, you can’t really overwork it so pressing it in is just fine. I hope it turned out well, Rachael!
I made this yesterday and it was the most delicious pumpkin pie I’ve ever made (my family’s words ;-)), BUT the crust! I ended up pressing it in too because when I tried to lift it into the pan, it fell apart. Also, it crumbled after baking. It’s a keeper, though!
Sorry you had trouble with the crust!! But I’m so thrilled to hear that your family enjoyed the pie regardless :)
Hi Rachel! Can you tell me if there is another non dairy substitute I can use in place of the coconut milk? I am on the FODMAP diet and coconut milk is not okay. Hoping for a substitute so I can eat some yummy pie.
Hi Kristin, I haven’t tried anything but the coconut milk so I can’t make any guarantees but you should be able to use any non-dairy milk. Enjoy!
Hi Rachel,
If the pie has to set for 2 hrs- do you then re-heat before serving? Thanks!
Hi Anjelee, you can serve it either chilled (my preference), or heat it back up for 30 seconds per slice in the microwave if desired. Enjoy!