Paleo Pumpkin Pie
Paleo pumpkin pie made with real and simple ingredients. This is the perfect star dessert for any Thanksgiving table, especially with a dollop of coconut cream on top!
This paleo pumpkin pie, for lack of a better term, takes the cake every year at our Thanksgiving. It’s one of my favorite recipes that I’ve been making for several years now, and it just amazes me how simple it is, and yet SO delicious!
I feel like sometimes pumpkin pie is a mixed bag for people, and then throw in a paleo pumpkin pie, and it’s just, “What…what…WHAT are you doing?!” Or at least, people aren’t racing to the dessert table at Thanksgiving, looking for the pumpkin pie. Ya feel? I, for one, am a BIG fan of pumpkin pie. I literally could eat it for breakfast, lunch, and dinner, and be so happy.
Okay I might turn a little orange. BUT still. The point is, I’m a fan of pumpkin pie, and I’m an even bigger fan of this paleo pumpkin pie. It’s the perfect amount of sweet, but not overwhelmingly so, and it just goes perfectly with a dollop of coconut or real homemade whipped cream on top.
Every year, I bring this pie to our Thanksgiving to revival the prior favorite at family gatherings, and every year, mine is the first to be finished 😉 I’m just saying, this recipe is a keeper, and it’s SO easy! Don’t let the term “paleo” freak you out. It’s actually so delicious with the coconut flour crust, and you wouldn’t even know that it’s gluten free! Or refined sugar free. Or dairy free! Pretty amazing, huh?
Okay so you’re probably wondering…why do I keep doing the whole coconut flour, maple syrup, “vegan,” “paleo” thing? Well, it’s because I honestly don’t have much experience using traditional flours yet, and I’m really working on finding good ones that I can support! To me, it’s not about the actual food, it’s about the people who created it and what their intentions are. That’s part of being a conscious consumer in my eyes. It’s perfectly fine to use regular flour, and I don’t follow any one particular diet.
In fact, the crust is completely vegan, while the filling has eggs in it! Go figure! Now for the ingredients! What this recipe calls for is:
Eggs
Maple Syrup (I recommend trying to find a local brand)
Spices
Coconut Milk
Very simple and honestly so easy to throw all together. I’m actually surprised each time it comes out of the oven because for such simple ingredients, it feels a hella lot more professional! Oh, and the leaves, you might ask? So the ones in this photo, I made freeform (literally just took a small sharp knife and drew out each leaf), but you could totally buy some cookie cutter leaves! I only had christmas tree, snowmen, and ornament shape cookie cutters, so I made due with what I had 😉 Then all you need to do is score the leaf lines in using a knife! By scoring, I mean really pressing lightly, don’t cut all the way through the dough or else you’ll have half a leaf, not a full one!
Well, there ya have it, folks! A paleo pumpkin pie fit for any Thanksgiving table!
Did you like this recipe?! If so, let me know by sharing it on Instagram, commenting down below, or pinning it to your recipe page on good ol’ Pinterest! Be sure to tag me @the_bananadiaries and use the hashtag #iyamlove so that I can see your beautiful creations!
Paleo Pumpkin Pie
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 1x
- Category: Dessert
- Cuisine: American
Description
Paleo pumpkin pie made with real and simple ingredients. This is the perfect star dessert for any Thanksgiving table, especially with a dollop of coconut cream on top!
Ingredients
Crust
- 3/4 cup coconut oil (melted)
- 1 1/4 cups coconut flour
- 1/2 tsp sea salt
- 2 tbsp maple syrup or honey
- 1 tbsp cinnamon
- 1/3 cup cold water
- 1 tsp vanilla extract
- 2 tbsp flax seed + 4 tbsp water (or sub in 1 egg)
Pie Filling
- 16 oz pumpkin pie puree (not filling)
- 2 tbsp pumpkin spice blend ((blend of nutmeg, cinnamon, cloves, ginger, and allspice))
- 2 large eggs
- 1/3 cup maple syrup or honey
- 1/2 cup coconut milk
Instructions
- Preheat oven to 350F and grease a 9″ pie pan with coconut oil.
- In a medium bowl, combine all pie crust ingredients until it is a large dough ball.
- Press the dough into the pie pan and spread with your fingers up the walls of the pan.
- Bake for 10 minutes, making sure that the top part of the crust doesn’t burn.
- Remove from the oven (keeping the oven on), and set aside. Raise the temperature of the oven to 400F.
- In a large bowl, whisk together all pumpkin filling ingredients.
- Pour pumpkin filling into the middle of the pie crust and place into the oven.
- Bake for 15 minutes, then reduce the heat to 350F and bake for another 35-40 minutes, until the middle is completely cooked.
- Serve with homemade whipped cream and enjoy!
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