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Paleo Pumpkin Pie Recipe

I love making pie. It’s the perfect celebration food, not as elaborate as cake but just as impressive on the table, and just as tasty! If you were worried that going Paleo meant giving up pie, we’re here to put those fears to rest. Just look at this delicious recipe for Paleo pumpkin pie! A great pie starts with the crust. Ours is made with a delectable blend of flaxseed, coconut flour and almond flour. The almond flour gives a delicate crumble texture while the coconut flour and flaxseed provide structure. Unlike the pumpkin pie you may remember, this filling is free of eggs, dairy and sugar. Without all the clutter of extra ingredients, the spiced pumpkin flavor can shine through, creating the perfect bite of pie!

Making Pumpkin Pie Paleo

Unlike some traditional pie recipes which have unhealthy or processed ingredients like corn syrup, pumpkin pie features a beautiful whole food. It’s naturally suited for adaption to a Paleo diet.

Unlike the classic pumpkin pie recipe, which uses heavy ingredients that can be overly sweet like condensed milk, heavy cream, and eggs. This pie takes its cue from a lighter take on that classic, which replaces those ingredients with gelatin.

The creaminess comes from the classic dairy-free favorite, cashew cheese. This cream cheese replacement gives you the creamy texture of the original pumpkin pie without bogging the filling down with overly rich ingredients.

With all the excess trimmed off, the pumpkin is able to take center stage. If you have the time, consider roasting your own pumpkin for the puree. The pumpkin flavor is front and center so that extra work is worth it.

Three Toppings to Take Your Pumpkin Pie to the Next Level

Pie is good, but pie with toppings is even better. Read of for a few Paleo-friendly suggestions for ways to turn the volume up on your pie.

1. Toasted nuts – Almonds to match the crust or pecans for a classic fall flavor combo.
2. Melted chocolate – If you’re feeling really decadent, break out the high quality dark chocolate. Just remember a little goes a long way!
3. Coconut whipped cream – Say no to dairy but yes to whipped cream!

Fill Your Table With Paleo Pies

It’s not just pumpkin pie! There are many different Paleo pie recipes that you can make for any occasion. From cream pies to fruit pies, there’s a pie for every taste!

• No-Bake Paleo Apple Pies
• Paleo Coconut Cream Pie
• Vegan Paleo Chocolate Pie
• Paleo Blackberry and Blueberry Pie (crust contains dairy)
• And More!

Paleo Pumpkin Pie Recipe

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• Author: Louise Hendon
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 1 pie (6 slices) 1x
• Category: Dessert
• Cuisine: American

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Description

Gluten free, dairy free and egg free means wholesome goodness packed in a pie.

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Ingredients

To soak the cashew nuts

• 1/2 cup unroasted cashew nuts (75 g)

For the pumpkin spice

• 1/2 Tablespoon (3 g) of ground cinnamon
• 1/2 teaspoon (1 g) of ground ginger
• pinch ground cloves
• pinch ground nutmeg

For the pastry case

• 1 cup (120 g) of almond flour
• 1/4 cup (28 g) of ground flaxseed
• 1/4 cup (28 g) of coconut flour
• 1/4 cup (60 ml) of water

For the filling

• reserved soaked cashew nuts
• 3.5oz (100 ml) of full-fat coconut milk
• 1 Tablespoon (6 g) of powdered gelatine
• 2 Tablespoons (30 ml) of hot water
• 7oz (200g) of pumpkin puree
• 1 1/2 tsp reserved pumpkin spice
• 2.8oz (80g) of erythritol
  

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Instructions

1. Place the cashew nuts into a bowl and cover with hot water. Leave to soak overnight.
2. Preheat oven to 350°F (175°C).
3. For the crust, mix together all the ingredients to form a dough. Press the dough into a greased pie dish. Bake for 10-12 min until slightly browned. Remove and allow to cool.
4. For the filling, drain the soaked cashews, keeping 1/4 cup of the water. Place the drained cashews and the 1/4 cup of water you kept into a food processor. Blitz well, stopping to scrape down the sides of the bowl regularly. Add the coconut milk and continue to blend the mixture until completely smooth. Set aside.
5. Next, dissolve the gelatin in the hot water and set aside to keep warm while you prepare the rest of the filling.
6. Combine the pumpkin puree, pumpkin spice, and cashew mixture in a pot and cook over low-moderate heat for 2-3 minutes, stirring continuously. Add the erythritol and the gelatin mixture. Stir well to combine.
7. Pour the filling into the cooled pie dish and place in the fridge to set for at least 4 hours.

Notes

All nutritional data are estimated and based on per serving amounts.

Nutrition

• Calories: 313
• Sugar: 4 g
• Fat: 24 g
• Carbohydrates: 18 g
• Fiber: 7 g
• Protein: 11 g