As you probably know by now, I have a pumpkin problem. As in I love it, too much.
Fortunately I’ve found ways to incorporate it into a variety of meals… from my morning smoothies to my dinner time soup.
So it should come as no surprise that I’ve been testing out pumpkin pie recipes. More specifically I’m on a quest to find the best paleo pumpkin pie recipe.
In my opinion, pumpkin pie is the king of all pumpkin recipes and should be treated as such. Only the most delectable recipes are deserving of the name.
So I took the task of posting a pumpkin pie recipe very seriously… and let me tell you something. I am proud of this recipe.
Without question, it is deserving of its name, the best paleo pumpkin pie.
It’s so good that my gluten loving friends begged for a second slice! Sorry Mama, this year I’m bringing some serious competition to our Thanksgiving pie-a-thon.
So let’s talk about this pie…
I can’t decide what I love more, the crust or the filling… I mean they’re both so delicious!
Let’s just say the combination is on point!
The crust is made out of nuts, oil and an egg. That’s it.
So you don’t need to scour town trying to find those expensive and hard to pronounce gluten free flours and ingredients (unlike most other paleo pie crust recipes).
And why would you?! Nuts add so much flavor to everything, and keep the pie crust soft and extra flavorful.
I use half almonds and half pecans for this crust. I love the flavor/texture they add when combined, but if you’re trying to cut down on cost, pick your favorite nut and use just that!
You want the nuts to be roughly the same size once finely chopped.
It’s best to “pulse” each nut type individually in the blender so they maintain a consistent size. If you turn the blender on and walk away, the chopped nuts will vary in size, which isn’t necessarily a problem, but you will notice chunks of nuts when eating the crust.
The nuts release a lot of oil when you’re baking them. I recommend placing a cookie sheet underneath your pie so the oil doesn’t drip down into your oven (this happened the first time I made this pie – total pain!).
This is the first pie crust recipe I’ve tried that bakes before adding the filling.
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It’s a super easy step. With this pie I think it’s important, as the crust is made out of nuts, and roasting nuts brings out the delicious oils and flavors.
When I baked this crust, a lot of oil accumulated in the middle of the pan. So after baking the crust for a few, I poured the oil into the sink. This step is totally up to you, but I felt it would make the pie less soggy and that extra oil was unnecessary.
Don’t cook the crust longer then recommended – nobody wants a dry pie!
Now the filling… Ding dang is it delicious!
If you are looking for a super sweet pumpkin pie, I suggest revising this recipe by adding more agave nectar or honey as it’s not an overly sweet pie.
The spices give the pie a nice kick and a unique flavor.
Let me tell you, you can really taste the spices in every bite of this pie – which is just the way I like it!
If a spicy pie isn’t your thing you can cut down on the spices. I’m talking cut them way down – stick with the spices you know and like.
Paleo Pumpkin Pie
Happy Thanksgiving to you!
Hope you enjoy this paleo pumpkin pie as much as my family did 🙂
- For the Crust
- 2 Cup [url href=”https://www.thelittlepine.com/go/almonds”]Almonds, <a href=”https://www.thelittlepine.com/go/pecan”>Pecans[/url] or [url href=”https://www.thelittlepine.com/go/almond-meal”]Almond Flour[/url] – ground in blender until flour like
- 6 Tbl [url href=”https://www.thelittlepine.com/go/coconut-oil”]Coconut Oil[/url] + Coconut Oil to grease the pan
- 2 Egg
- 1/2 Tea [url href=”https://www.thelittlepine.com/go/cinnamon”]Ground Cinnamon[/url]
- For the Filling
- 1 ¾ Cup [url href=”https://www.thelittlepine.com/go/pumpkin-puree”]Pumpkin Puree[/url]
- 2/3 Cup [url href=”https://www.thelittlepine.com/go/walnuts”]Walnut Halves[/url] – Raw
- 1/3 Cup [url href=”https://www.thelittlepine.com/go/cashews”]Unsalted Cashews[/url] – Raw or Roasted
- 3 Eggs + 1 Egg Yolk
- ¼ Cup [url href=”https://www.thelittlepine.com/go/honey”]Honey[/url]
- ¼ Cup [url href=”https://www.thelittlepine.com/go/agave-nectar”]Agave Nectar[/url]
- 1 Cup Water
- 1 Tsp [url href=”https://www.thelittlepine.com/go/ground-ginger”]Ginger[/url]
- 1 Tsp [url href=”https://www.thelittlepine.com/go/allspice”]Allspice[/url]
- 1 Tsp [url href=”https://www.thelittlepine.com/go/nutmeg”]Nutmeg[/url]
- ½ Tsp [url href=”https://www.thelittlepine.com/go/cloves”]Ground Cloves[/url]
- ½ Tsp [url href=”https://www.thelittlepine.com/go/cardamom”]Cardamom[/url]
- ¼ Tsp [url href=”https://www.thelittlepine.com/go/sea-salt”]Salt[/url]
- Preheat oven to 350
- Grease the pie pan with coconut oil (I do this with a paper towel)
- Add the ingredients for the crust in a medium bowl and mix until combined. Press the crust into the bottom and sides of the pie pan so there is an even layer of crust.
- Place the crust into the oven and bake for 10-15 minutes.
- Put the cashews and walnuts into a [url href=”https://www.thelittlepine.com/go/blendtec-classic”]blender[/url] or [url href=”https://www.thelittlepine.com/go/food-processor”]food processor[/url] and pulse until they’re finely ground.
- Add the eggs, honey and agave nectar to the blender. Blend these for 2-3 minutes until the mixture is smooth. Add water to the blender if the combination is too think for your blender.
- Add the remaining ingredients to the blender and blend until combined.
- Pull the pie crust out, and let it come to room temperature. Once it has, pour the filling into the crust, making sure the top of the pie is even.
- Bake for 1hr 15 minutes. Allow pie to cool before slicing and enjoy!