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.)
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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
- 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!!
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
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
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
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