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.
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
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