Paleo Pumpkin Pie

Hallelujah, pumpkin pie season has arrived!

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Paleo Pumpkin Pie

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.

Paleo Pumpkin Pie | The Little Pine

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!).

Paleo Pumpkin Pie | The Little Pine

This is the first pie crust recipe I’ve tried that bakes before adding the filling.

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 | The Little Pine

Paleo Pumpkin Pie


Happy Thanksgiving to you!

Hope you enjoy this paleo pumpkin pie as much as my family did 🙂

Paleo Pumpkin Pie | The Little Pine

Paleo Pumpkin Pie
Author: The Little Pine
Ingredients
  • 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]
Instructions
  1. Preheat oven to 350
  2. Grease the pie pan with coconut oil (I do this with a paper towel)
  3. 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.
  4. Place the crust into the oven and bake for 10-15 minutes.
  5. 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.
  6. 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.
  7. Add the remaining ingredients to the blender and blend until combined.
  8. 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.
  9. Bake for 1hr 15 minutes. Allow pie to cool before slicing and enjoy!

29 Comments

  1. Kathleen

    This pie looks absolutely gorgeous! pining immediately 😉

  2. karrie @ Tasty Ever After

    Love that this pie isn’t overly sweet. the main reason why I am not a huge fan of pumpkin pies is because i think they are too sweet. I’m on board with the almond crust too!! Yum!! BTW, I like that you have a pumpkin problem so bring on more recipes 🙂

    • lboureston@gmail.com

      Thanks Karrie!! Hope you like it <3

  3. chantelle

    the texture of this looks soooo scrumptious, I am slightly obsessed with creating healthy pumpkin pies and this one fits the bill.

    • lboureston@gmail.com

      Thanks Chantelle! Hope you like it <3

  4. Cheyanne @ No Spoon Necessary

    So, Don’t kill me, but I have a confession.. while I love pumpkin, I am not the biggest fan of pumpkin pie. I know, I just stated culinary blasphemy. 😉 BUT, yours looks delicious and totally worth trying! I am loving that it is gluten free and the nuts in the pie crust sound scrumptious! If there is a pumpkin pie out there that can get me to convert, I’m guessing it is this one! Cheers and thanks for sharing the YUM! <3

    • lboureston@gmail.com

      I totally get it Cheyanne!! Despite my pumpkin obsession, pumpkin pie is usually the last pie I try at Thanksgiving. But this recipe completely changed my mind 🙂 Let me know what you think if you try it!

  5. Kathy @ Beyond the Chicken Coop

    What an interesting crust. It sounds totally delicious! I love pumpkin pie. I usually only eat it on Thanksgiving though!

    • lboureston@gmail.com

      I try to only eat it on Thanksgiving but… oopsie! I’ve been doing a little too much recipe testing this year!

  6. Kristen @ A Mind Full Mom

    i AM WITH YOU ON A PUMPKIN OBSESSION AND THIS PIE SHOULD FIT THE BILL–AND THAT CRUST—genius!!!! i CAN’T WAIT TO GIVE IT A TRY. oH AND THE SPICIER THE BETTER 🙂

    • lboureston@gmail.com

      I love spicy pies!! Hope you enjoy Kristen <3

  7. Deborah @ Confessions of a Mother Runner

    oh wow I don’t even like pumpkin pie and this looks amazing! Love your photos! It would be great if you linked up with us for Meatless Monday with this recipe.

    • lboureston@gmail.com

      Thanks Deborah! Would love to join your Meatless Mondays!!

  8. Sonali- The Foodie Physician

    Wow, I can tell you take your pumpkin pie seriously and this beauty sounds absolutely perfect! I’m loving that nut crust 🙂

    • lboureston@gmail.com

      The nut crust is the best! <3

  9. Lisa @ Lisa the Vegetarian

    I don’t eat a paleo diet, but I’m all for trying different variations of pumpkin pie! Sounds like it would be tasty!

    • lboureston@gmail.com

      It’s so delicious! Hope you enjoy <3

  10. Meghan | Fox and Briar

    I love that you made the crust out of nuts! What a great idea for a grain free crust. Also I love how this focuses on the pumpkin and spices, looks so delish!

    • lboureston@gmail.com

      Thanks Meghan! Love the spices in this… enjoy <3

  11. rachel @ ATHLEtic avocado

    this looks amazing! I love how you used different types of spices, I love all of those spices! yum!

    • lboureston@gmail.com

      Thanks Rachel! The spices make the pie <3

  12. kushi

    Wow! This Pie looks so delicious and flavorful..YUM

    • lboureston@gmail.com

      Thanks Kushi!!!

  13. Anu-My Ginger Garlic Kitchen

    What an awesome LOOKING pie. Love this is gluten free. And that crust looks incredible. YuMMY!

    • lboureston@gmail.com

      Thanks Anu!! <3

  14. Hungry_Healthy_Happy

    Can you believe that I have never had pumpkin pie before. I really need to try it. We are big fans of making pie crust with almonds. Yum!

    • lboureston@gmail.com

      Pumpkin Pie is the best at this time of year!! Hope you get to try some soon, happy holidays!

  15. Sprint2theTable

    This LOOKS like the best pumpkin pie ever! I love the crust.

    • lboureston@gmail.com

      Thank you!! It’s amazing, hope you enjoy <3