What better way to celebrate the pinnacle of pumpkin spice season than with a paleo pumpkin pie made from scratch? This pie isn't just free of artificial ingredients – it's also got no gluten, no dairy, no refined sugar, and no refined flour. We're already firmly anti-dessert-shaming, but in this case, there's really nothing to feel guilty about! (Seriously – it's practically a vegetable.)
Caveman-Approved Pumpkin 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 with 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 to a reduced risk of heart disease. These nuts also boast the antioxidant powers of vitamin E, which supports cell damage and aids in promoting healthy skin and hair, for a beautiful pie indeed.
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 inflammation and the risk of heart disease.
One of the highest quality animal protein sources around, eggs are an underrated superfood. Eggs are rich in protein (six grams per egg) not to mention B vitamins, vitamins A and D, anti-inflammatory omega-3 fatty acids, antioxidants, and iodine.
Choose organic, pasture-raised eggs (a step above cage-free eggs). Yes, they cost more, but we swear, they’re worth the splurge. The chickens that lay these eggs are given the ability to roam free, eating their natural diet, which is 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 found 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. Making homemade 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 unite with some warming spice action and a homemade coconut, vanilla, and maple whipped cream for the best way to take advantage of pumpkin season.
- Cook Time
- Prep Time
- 2 cups blanched almond flour
- ¼ teaspoon sea salt
- 2 tablespoons coconut oil, chilled
- 1 organic egg
Pumpkin Pie Filling
- 1 sugar pie pumpkin or (1 ½ cups pumpkin puree)
- 3 organic eggs
- ½ cup full-fat coconut milk
- ½ cup maple syrup
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ½ teaspoon allspice
- ½ teaspoon nutmeg
- ¼ teaspoon cloves
- ¼ teaspoon sea salt
- (Or you can make your own homemade pumpkin pie spice)
Maple Coconut Whipped Cream:
- 1 BPA-free can full-fat coconut cream, chilled at least 24 hours in advance
- 1 vanilla bean pod, seeds scraped
- 3-4 tablespoons maple syrup
- Begin with coconut whipped cream: At least 24 hours ahead of time, chill the can of coconut cream, then open the can and pour out coconut water settled on top. This water can be used for smoothies, etc.
- Spoon the hardened coconut cream into a bowl with the vanilla seeds and maple syrup. Beat with a hand mixer on high until 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 the oven to 350 degrees Fahrenheit. Remove the top stem and use a sharp knife to cut the pumpkin in half vertically. Scoop out the seeds.
- Place the pumpkin, halved side down, on a parchment paper lined baking tray (we love this one from Made-In) and roast 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 the flesh with a fork.
- Allow the pumpkin to cool slightly before handling. Scoop the pumpkin flesh from the skin, and add it to a food processor or high-speed blender like Vitamix. 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 any leftovers for smoothies, cookies, etc.
- Almond flour pie crust: Place the almond flour and salt in food processor and pulse briefly. Add the chilled coconut oil and egg, and pulse until the mixture forms a ball. Press the dough into a 9-inch pie dish (like this gorgeous one from Staub ceramics) and set aside while making the pumpkin filling.
- Paleo pumpkin pie filling: add all of the filling ingredients to a high-speed blender or food processor. Blend until smooth and creamy. Pour into pie the dish.
- Bake the pie at 350 degrees Fahrenheit for 45-60 minutes, or until set. Allow to cool to room temperature, then chill for two hours before serving. Enjoy!