Perfect Paleo Pumpkin Pie

Happy Holidays, everyone!  I cannot imagine autumnal and winter holidays without the accompaniment of pumpkin pie.  To me, the two go hand in hand.  Cool weather celebrations, and pie.  Pecan, apple, chocolate cream, though for me the most preferred is pumpkin.  Light, subtly spiced, homey, humble, yet delightfully delicious.  This particular pumpkin pie though, is better than the rest.  Thats because, while it tastes like the best bakery made or store bought among them, its grain/gluten free, and low in sugar.  This is a pie in the sky thats actually legit 😉


1 can of pumpkin

1 cup of sweetened condensed milk

1/2 cup of almond milk (or other non-dairy milk)

2 eggs

3/4 cup coconut sugar

2 tablespoons of cinnamon

1 teaspoon of ginger

1/4 teaspoon of nutmeg

1 teaspoon of cloves

For the crust

2 cups of almond flour

2 tablespoons of tapioca or potato starch

1 teaspoon of baking soda

1/4 cup of honey

3 tablespoons of water

2 tablespoons of olive oil

1 teaspoon of almond extract or vanilla extract

To make the crust: stir together the almond flour, tapioca or potato starch, and baking soda.  Then add in the honey, water, oil, and almond or vanilla.  This should form a crumbly seeming meal.  Press the mixture into a glass pie plate, along the bottom and up the sides.  Bake on 350 degrees F for roughly 8-10 minutes.  Do not overbake.

  1. Now for the pie.  Mix together the pumpkin, both milks, and eggs with a fork until well combined.  Lightly whipping the batter with a fork to stir.
  2. Add in the sugar and spices.
  3. Pour the pie mixture into the completely cooked (and partially cooled) pie crust.
  4. Bake the pie at 425 degrees F for 15 minutes.  Then reduce the heat to 350 degrees F and bake for 40-45 minutes more.
  5. The top of the pie will appear solid once finished.
  6. Remove from oven and let cool for at least an hour before sampling.  This pie tastes exquisite either slightly warm, or after chilling in the fridge.

I recommend it topped with whipped cream.  I make my own, which personally I find more scrumptious than store bought.  To do so, purchase a small container of heavy whipping cream.  Beat on high with an electric mixer for 5-7 minutes, until the cream forms stiff peaks.  Add in a few tablespoons of honey or maple syrup, your call.  Now beat again for 15 seconds or so, just until the sweetener is mixed in.  Taste. If sweet enough, your cream is ready to go.  If not, add in a tad more honey or maple syrup and beat briefly once more.

Keep the cream covered and in the fridge until ready for use.  It will stay good for up to 3 days.

The pie will stay tasty for roughly four days.  Happy Holidays!

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2 thoughts on “Perfect Paleo Pumpkin Pie

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