Paleo Pumpkin Pie

Imagine the warm, inviting aroma of spices filling your kitchen as you create this delightful Paleo Pumpkin Pie.

This cozy dessert isn’t only simple to prepare but also comforting, making it a perfect favorite for any occasion.

Watch as the rich pumpkin filling transforms beautifully in the oven, harmonizing with a tender, nutty crust.

Let’s bring this delicious, paleo-friendly treat to life and savor its irresistible charm.

Kitchen Tools Required

• 1 pie dish
• 1 mixing bowl
• 1 whisk
• 1 rolling pin
• 1 oven
• 1 cooling rack

Ingredients

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup coconut oil, melted
• 1 tablespoon maple syrup
• 1/2 teaspoon salt
• 1 can (15 ounces) pumpkin puree
• 3 large eggs
• 1/2 cup coconut milk
• 1/2 cup maple syrup
• 2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract

Cook & Prep Time

To efficiently manage your time while preparing and cooking the Paleo Pumpkin Pie, follow this timeline:

1. Reading the Recipe: 5 minutes
   • Begin by reading through the entire recipe to familiarize yourself with the steps and ingredients needed.
2. Prep Time: 20 minutes
   • Gather all the ingredients and equipment.
   • Preheat the oven to 350°F (175°C).
   • Mix the dough ingredients (almond flour, coconut flour, melted coconut oil, maple syrup, and salt) in a mixing bowl.
   • Roll out the dough and press it into the pie dish.
   • Prepare the filling by whisking together the pumpkin puree, eggs, coconut milk, maple syrup, pumpkin pie spice, and vanilla extract.
3. Cook Time: 45 minutes
   • Pour the pumpkin mixture into the prepared pie crust.
   • Place the pie in the preheated oven and bake for 45 minutes or until the filling is set.
4. Cooling/Resting Time: 1 hour
   • Once baked, remove the pie from the oven and place it on a cooling rack.
   • Let the pie cool for at least 1 hour before serving to make certain it sets properly.

Feel free to adjust the timeline as needed to suit your pace and kitchen setup.

Recipe Instructions

Preheat the oven to 350°F (175°C).

In a mixing bowl, combine almond flour, coconut flour, melted coconut oil, maple syrup, and salt until dough forms.

Roll out the dough on a floured surface and press it into a pie dish.

In another bowl, whisk together pumpkin puree, eggs, coconut milk, maple syrup, pumpkin pie spice, and vanilla extract.

Pour the pumpkin mixture into the prepared pie crust.

Bake in the preheated oven for 45 minutes or until the filling is set.

Allow the pie to cool on a cooling rack for at least 1 hour before serving.

Serving Tips

• Coconut Whipped Cream: Add a dollop of coconut whipped cream for a creamy, dairy-free topping.
• Chopped Pecans: Sprinkle chopped pecans over the pie for a nutty crunch and added texture.
• Fresh Berries: Serve with fresh berries like raspberries or blueberries for a pop of color and tartness.
• Cinnamon Dust: Lightly dust the pie with ground cinnamon to enhance the warm, spiced flavors.
• Vanilla Ice Cream: Pair with a scoop of dairy-free vanilla ice cream for a classic, indulgent dessert experience.

Storage

To store Paleo Pumpkin Pie, wrap it tightly in plastic wrap or aluminum foil.

Refrigerate for up to 3 days.

For longer storage, freeze individual slices for up to a month.

Freezing

To freeze Paleo Pumpkin Pie, wrap tightly in plastic wrap and aluminum foil.

Store in an airtight container.

Thaw overnight in the refrigerator before serving for best taste and texture.

Reheating

To reheat Paleo Pumpkin Pie, place slices in an oven at 300°F (150°C) for 10-15 minutes.

Avoid microwaving to maintain crust texture and prevent sogginess.

Final Thoughts

Enjoy this delicious Paleo Pumpkin Pie as a perfect dessert for any occasion.

Its rich flavors and paleo-friendly ingredients make it a guilt-free indulgence.

Serve chilled or at room temperature for the best experience.

Frequently Asked Questions

Can I Substitute Almond Flour With Another Type of Flour?

You can substitute almond flour with cashew or hazelnut flour for a similar texture. If you’re nut-free, try sunflower seed flour. Just note, these may alter the flavor slightly, but they’ll still work beautifully. Enjoy experimenting!

Is There a Vegan Version of This Paleo Pumpkin Pie?

You can make a vegan version by replacing eggs with flax eggs and using a plant-based milk alternative. Substitute coconut oil for vegan butter. This keeps the pie deliciously creamy and aligns with vegan dietary preferences.

How Can I Make the Crust Crispier?

To make the crust crispier, increase coconut oil slightly and bake the crust alone for 10 minutes before adding the filling. Make certain the edges are shielded with foil if they brown too quickly during the final bake.

What Can I Use Instead of Pumpkin Pie Spice?

You can easily substitute pumpkin pie spice with a blend of ground cinnamon, ginger, nutmeg, and cloves. Adjust the quantities to taste, ensuring a cozy, aromatic mix that elevates your dessert’s flavor profile beautifully.

Are There Any Nut-Free Alternatives for This Recipe?

You can swap almond and coconut flours with oat flour or a seed-based flour like sunflower. Replace coconut milk with rice or oat milk. Confirm all substitutions maintain the pie’s delicious texture and flavor you’re aiming for.

Paleo Pumpkin Pie

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Resting Time 1 hour hr

Total Time 2 hours hrs 5 minutes mins

Course Dessert

Cuisine American

Servings 8 servings

Equipment

• 1 Pie dish
• 1 Mixing bowl
• 1 Whisk
• 1 Rolling Pin
• 1 Oven
• 1 Cooling rack

Ingredients

  

1x2x3x

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup coconut oil melted
• 1 tablespoon maple syrup
• 1/2 teaspoon salt
• 1 can pumpkin puree 15 ounces
• 3 large eggs
• 1/2 cup coconut milk
• 1/2 cup maple syrup
• 2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract

Instructions

 

• Preheat the oven to 350°F (175°C).
• In a mixing bowl, combine almond flour, coconut flour, melted coconut oil, maple syrup, and salt until dough forms.
• Roll out the dough on a floured surface and press it into a pie dish.
• In another bowl, whisk together pumpkin puree, eggs, coconut milk, maple syrup, pumpkin pie spice, and vanilla extract.
• Pour the pumpkin mixture into the prepared pie crust.
• Bake in the preheated oven for 45 minutes or until the filling is set.
• Allow the pie to cool on a cooling rack for at least 1 hour before serving.

Notes

For the best results, ensure the coconut oil is fully melted before mixing it with the flours for the crust, as this will help bind the ingredients together effectively. If the crust begins to brown too quickly in the oven, cover the edges with aluminum foil to prevent burning. Enjoy this pie chilled or at room temperature for a delightful paleo-friendly dessert.

Tried this recipe?Let us know how it was!

Cynthia Weatherford

Cynthia Weatherford is a seasoned chef and culinary enthusiast who serves as the Recipe creator of Somonday. With decades of experience in the kitchen and a passion for exploring diverse cuisines, Cynthia brings a blend of creativity and technique to every dish. Known for transforming simple ingredients into show-stopping meals, Cynthia believes that cooking is an art form anyone can master. Dedicated to inspiring home cooks, Cynthia shares approachable recipes, pro tips, and culinary wisdom to make every meal memorable.