Love classic pumpkin pie, but want a healthier version? My recipe is gluten and dairy free! Bring your own healthy desert for the holidays and enjoy it with peace of mind!
I created this recipe so you could make this Paleo Gluten free Pumpkin Pie with canned pumpkin. I know, I know. I’m always blasting canned food. But some people want to make their pumpkin pie with the least fuss, so I added this option for those that can’t bear the thought of roasting a pumpkin…and can’t spend three hours making a pie!
For this Paleo Pumpkin Pie recipe, use a 9 inch (23 cm) pie dish. Be sure to cover up the edges of your pie crust with a pie crust protector or aluminum foil to prevent burning.
You can enjoy this classic holiday treat while I knowing you’re eating a healthy, highly nutritious dish full of protein, vitamins and beta-carotene.
For this recipe you can make mini pumpkin tartlets or a whole pie. Reduce baking time if you do tartlets.
For the honey, you can substitute stevia or lakanto, but the honey helps hold the pie together nicely.
Servings: 8 | Prep Time: 15 minutes | Cook Time: 1 Hour 15
- 2 cups of almonds, pecans or other nut, finely ground in blender (or use blanched almond flour)
- 3 TBSP of coconut oil
- 1 egg
- 1/4 teaspoon Cinnamon
- 1/4 teaspoon sea salt
- 1 (15 ounce) can of pumpkin (nothing added) or approx 2 cups of homemade pureed pumpkin
- 3 eggs (hopefully pastured)
- 1/3 cup of honey
- 2 teaspoons cinnamon
- ¼ teaspoon cloves
- ¼ teaspoon ginger
- ¼ teaspoon nutmeg
- 1 teaspoon natural vanilla
- 1/8 teaspoon sea salt
- ⅓ cup coconut milk
- Dollop of Coconut cream or whipped cream for garnish
Preheat oven to 350 degrees.
Grease a 9 inch (23 cm) pie pan with extra coconut oil. Mix crust ingredients by hand in a medium sized bowl or use a food processor. Pulse or mix the mixture until it forms into a ball.
Press crust into bottom and sides of pie pan and put in the oven. You can mash the entire edges of the pie crust with a fork or with your fingers to make it pretty. Bake for 8-12 minutes.
Reduce oven heat to 325 degrees.
Make your pumpkin pie filling. In a bowl, combine the filling ingredients (except coconut milk) and mix with an immersion blender, regular blender or food processor. We want that filling smooth as silk! It should be smooth and spreadable, but not really pourable. This is where your coconut milk comes in if needed to thin slightly. Don’t use the entire 1/3 cup, just enough to thin the filling.
Pour the filling into the crust, smooth out the top and return to the oven for about an hour or until center is firm. Protect your crust from burning by covering up the edges of your pie crust with a pie crust protector or aluminum foil.
Serve topped with coconut cream or whipped heavy cream. Have a healthy holiday!