Pumpkin (and pumpkin spice everything) season is quickly coming to an end. What better way to celebrate the pinnacle of this seasonal favorite than with a paleo pumpkin pie made from scratch? Get ready to bookmark this recipe for every single pumpkin season to come.
There’s no need to feel guilty about indulging in a piece of pumpkin pie this Thanksgiving. Especially when it’s a piece of homemade paleo pumpkin pie made without artificial ingredients, gluten, dairy, or refined sugars and flours.
In fact, this pie is almost a health food.
Caveman-Approved Pie Ingredients
We’re pretty sure that our Paleolithic ancestors would be on board with this pumpkin pie. Instead of common allergens and processed ingredients, this pie is made up of just a handful of pantry staples and spices. These include:
Not to be confused with almond meal, almond flour is made with blanched almonds that have had their skins removed.
This flour is typically finer and acts more like white flour in baking, creating a fluffier and lighter texture than almond meal. (Almond meal, FYI is ground up whole almonds – skins included.)
Almonds are high in heart-healthy monounsaturated fats, which have been linked with a reduced risk of heart disease. These nuts also boast the antioxidant powers of vitamin E, which supports cell damage and aids in skin and hair health.
Coconut Oil & Coconut Milk
This healthy fat is a rich source of medium chain triglycerides that help to increase beneficial HDL cholesterol and reduce “bad” LDL cholesterol. By increasing HDL in the body, coconut oil helps to promote heart health and reduce the risk of heart disease.
Another reason to totally love coconut oil (and coconut whipped cream) is due to the fact that it keeps your hormones healthy.
According to Dr. Axe, “eating a variety of foods high in short, medium and long-chain fatty acids is key to keeping your hormones in check. Your body needs various types of fats to create hormones, including saturated fat and cholesterol.”
Not only are these healthy fats (found in coconut, nuts, wild salmon, and grass-fed butter) fundamental building blocks for hormone production, but they also aid in reducing inflammation and boosting metabolism.
One of the highest quality animal protein sources around, eggs are an underrated superfood. Eggs are rich in protein (six grams per egg), B vitamins, vitamin A and D, anti-inflammatory omega-3 fatty acids, antioxidants, and iodine.
Chose organic pasture-raised eggs (a step above cage-free eggs), which yes, cost the most. But, we swear, they’re worth the splurge. Pasture-raised eggs can be found at your health food store or local farmers market.
The chickens that lay these eggs are given the ability to roam around in pasture eating their natural diet filled with beneficial and nutritious bugs and worms. Their happy lifestyle and healthy diet equals healthier eggs for us. Total win-win.
Instead of using refined white sugar (which totally sucks) or brown sugar in this paleo pumpkin pie, we’re using maple syrup.
Pure maple syrup (not maple sugar liquid, à la Aunt Jemima) is a low glycemic sweetener that’s filled with beneficial compounds noted to prevent diseases like heart disease, cancer, and Alzheimer’s.
We hate to break it to you, but the cans labeling themselves as “pumpkin” are actually just winter squash impostors. Most likely, the cans are made up of butternut, hubbard, boston marrow, or golden delicious squash – or even a blend of a few squash.
Making pumpkin puree with a real deal pumpkin (we like sugar pie pumpkin) is the most nutritious way to get your paleo pumpkin pie on.
Pumpkin is packed with vitamin A, a nutrient essential for a healthy reproductive and immune system, bone growth, and eye health. This winter squash is filled with beta-carotene, a carotenoid that helps to keep eyesight healthy.
Pumpkin is also rich in vitamins C and E, folate, calcium, iron, magnesium, potassium, protein, and fiber.
These simple whole food ingredients plus some warming spice action and a homemade coconut, vanilla, and maple whipped cream is the best way to take advantage of the end of pumpkin season. Happy Thanksgiving!
- Pie Crust:
- 2 cups blanched almond flour (not almond meal)
- ¼ tsp sea salt
- 2 Tbsp coconut oil, chilled
- 1 organic egg
- Pumpkin Pie Filling:
- 1 sugar pie pumpkin (or 1 ½ cup pumpkin puree)
- 3 organic eggs
- ½ cup full fat coconut milk
- ½ cup maple syrup
- 1 tsp cinnamon
- ½ tsp ginger
- ½ tsp allspice
- ½ tsp nutmeg
- ¼ tsp cloves
- ¼ tsp sea salt
- Maple Coconut Whipped Cream:
- 1 BPA-free can full fat coconut cream, chilled*
- 1 vanilla bean pod, seeds scraped
- 3-4 Tbsp maple syrup
- Begin with coconut whipped cream: Spoon hardened coconut cream into a bowl with vanilla seeds and maple syrup. Beat with a hand mixer on high until whipped cream is smooth and creamy. Add more maple syrup for sweetness if desired. Cover and store in refrigerator until ready to use.
- Roast the sugar pie pumpkin: Preheat oven to 350 degrees Fahrenheit. Remove the top stem and use a sharp knife to cut the pumpkin in half vertically and scoop out the seeds.
- Place pumpkin half face down on parchment paper lined baking tray and roast at 350 F for 45-60 minutes, depending on the size of the pumpkin. When finished, the skin will be slightly darker and you should be able to easily pierce with a fork.
- Allow pumpkin to cool slightly before handling. Scoop pumpkin flesh from skin and add to a high-speed blender or food processor. Blend until super smooth and creamy, which should take a minute or two. Measure out 1 ½ cups of puree for the pie filling and save the remaining for smoothies, cookies, etc.
- Almond flour pie crust: Place almond flour and salt in food processor and pulse briefly. Add in chilled coconut oil and egg and pulse until mixture forms a ball. Press dough into a 9-inch glass pie dish and set aside while making the pumpkin filling.
- Paleo pumpkin pie filling: add all ingredients to a high-speed blender or food processor. Blend until smooth and creamy, and all ingredients are thoroughly mixed. Pour pumpkin filling into pie dish.
- Bake pie: at 350 degrees Fahrenheit for 45-60 minutes, or until pie is set. Allow pie to cool to room temperature and then chill for two hours before serving. Enjoy!
*It’s important to chill can of coconut cream for at least 24 hours in order for whipped cream to form. Open can and pour out coconut water settled on top. This water can be used for smoothies, etc.
Related On Organic Authority
This Pumpkin Pie Spice Recipe is What Autumn Dreams Are Made Of (in 30 Seconds!)
(Almost) Everything You Need to Know About Pumpkin
How to Use the Whole Pumpkin! From Skin to Seeds
Photos by Kate Gavlick