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    Home » Fall

    Paleo Pumpkin Pie

    Published: Nov 20, 2019 · Modified: Jun 7, 2021 by Mariah Mandile

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    Kicking off my Thanksgiving inspired recipes with this Paleo Pumpkin Pie! I created this recipe four years ago for Thanksgiving, and it's become a tradition in my house. I know y'all are going to love it too!! The crust is gluten-free, and made with only a few simple ingredients! Although it's nothing like traditional pie crust, it holds together surprisingly well. (Especially after it has cooled for 24 hours.)

    Paleo Pumpkin Pie

    Disclaimer: Some of the links in this post are affiliate links, which means I make a small commission if you choose to purchase through qualifying links.

    Jump to:
    • Recipe Ingredients
    • Step by Step Instructions
    • How to store leftover pie
    • Recipe
    • 💬 Reviews

    Recipe Ingredients

    Crust

    • Walnut
    • Pecan
    • Pitted Dates
    • Salt
    • Cinnamon

    Filling

    • Pumpkin Puree
    • Egg Yolks
    • Coconut Sugar
    • Nutmeg
    • Pumpkin Spice
    • Cinnamon
    • Almond Flour

    Step by Step Instructions

    1. Take all crust ingredients and put them into your food processor. Blend for about 60 seconds. When you can pinch the mixture between your fingers and it sticks, you'll know it's ready.
    2. Next, pour the crust mixture into a pie dish. Using your fingers, press the mixture into the shape of a pie crust. (Make sure the layer is even.) Set in the fridge while you make your filling!
    3. In a medium sized bowl add all of the filling ingredients. Use your hand mixer to whip everything together until it's fully combined.
    4. Take the crust out of the fridge and add the filling. Using the back of a spoon or spatula to make sure it's spread evenly.
    5. Bake at 325 degrees for 40 minutes.
    6. Take the pie out of the oven, let it cool on a rack. Once it's cooled store in the fridge for at LEAST six hours, but I suggest 24 hours.
    7. Slice, and enjoy!!
    Paleo Pumpkin Pie

    How to store leftover pie

    Leftovers should be kept refrigerated. They will last about 7-10 days. I have not tested freezing and defrosting the recipe, but the texture might get a bit watery.

    More pie recipes!

    • Banana Cream Pie Bars (Dairy-Free)
    • No-Bake Vegan Chocolate Pie
    • Paleo Pumpkin Pie Bars
    • Strawberry Cream Bars (Dairy-Free)

    After you make this Paleo Pumpkin Pie, make sure to leave a comment & rate the recipe! Your feedback is helpful for me, and for anyone planning to try this recipe. I hope you love it as much as I do!

    Recipe

    Paleo Pumpkin Pie

    This Paleo Pumpkin Pie is easy to make, and only requires a few ingredients! The base is walnuts, pecans, dates, and the filling is made with fresh pumpkin! It's everything you know and love about traditional pumpkin pie, but gluten-free and dairy-free.
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    Prep Time 20 mins
    Cook Time 40 mins
    Total Time 1 hr
    Course Dessert
    Cuisine American
    Servings 8
    Calories 243 kcal

    Equipment

    • Food Processor

    Ingredients
      

    Crust

    • ¾ Cup Raw Walnuts
    • ¾ Cup Raw Pecans
    • 8 Medjool Dates Make sure to remove the pit!
    • ½ Tsp. Salt
    • 1 Tsp. Cinnamon

    Filling

    • 1 16 oz. Can Pumpkin Puree
    • 2 Egg Yolks
    • 3 Tbs. Coconut Sugar
    • ¼ Tsp. Nutmeg
    • 1 Tsp. Pumpkin Spice
    • 1 Tsp. Cinnamon
    • 1 Tbs. Almond Flour

    Instructions
     

    • Take all crust ingredients and put them into your food processor. Blend for about 60 seconds. When you can pinch the mixture between your fingers and it sticks, you'll know it's ready.
    • Next, pour the crust mixture into a pie dish. Using your fingers, press the mixture into the shape of a pie crust. (Make sure the layer is even.) Set in the fridge while you make your filling!
    • In a medium sized bowl add all of the filling ingredients. Use your hand mixer to whip everything together until it's fully combined.
    • Take the crust out of the fridge and add the filling. Using the back of a spoon or spatula to make sure it's spread evenly.
    • Bake at 325 degrees for 40 minutes.
    • Take the pie out of the oven, let it cool on a rack. Once it's cooled store in the fridge for at LEAST six hours, but I suggest 24 hours.
    • Slice, and enjoy!!

    Nutrition

    Serving: 1gCalories: 243kcalCarbohydrates: 27gProtein: 4gFat: 16gSaturated Fat: 2gCholesterol: 49mgSodium: 132mgPotassium: 258mgFiber: 4gSugar: 20gVitamin A: 120IUVitamin C: 1mgCalcium: 57mgIron: 1mg
    Keywords gluten-free pumpkin pie, healthy pie recipe, paleo pumpkin pie, pumpkin pie, thanksgiving pie, thanksgiving recipes, the best pumpkin pie
    Did you make this recipe?Tag @freshwaterpeaches on Instagram!

    Let me know if you give this Paleo Pumpkin Pie a try! I'd love to know what you think. (: You can leave a comment below, rate the recipe, or send me an email! Make sure to tag me on Instagram so I can see your delicious creation! xo Mariah

    Love Pie?? Check out my other Paleo Pie recipes below!

    Banana Cream Pie Bars

    No-Bake Vegan Chocolate Pie

    Banana Cream Pie Bars

    Paleo Pumpkin Pie Bars

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      Apple Crumble Muffins (Gluten-Free)
    • Fork twirling fettucine with pumpkin pasta sauce.
      Pumpkin Pasta Sauce (Dairy-Free)

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    Hi, I'm Mariah!

    Welcome! I'm so happy you're here. My name is Mariah - I'm a holistic health coach and recipe developer based in Connecticut. I love all things gut health, clean living, and I have a slight obsession with chocolate! Here you'll find simple and easy to make gluten-free, dairy-free recipes that your whole family will love!

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