This paleo and gluten free pumpkin pie is perfect for your Thanksgiving festivities! It’s perfect with a dollop of your favorite whip cream or ice cream!

It’s pie season y’all!! I’m so excited for all the obligatory pies for our Thanksgiving celebrations that I’m devoting this entire week to pies. It’s PIE WEEK, PEOPLE!!

I also became aware there was a serious lacking of pies on my blog so I thought well hey, let’s make all the pies and let’s make them NOW.

Everyone has their favorite. My favorite is pecan. This chocolate ganache pie is a close second, though. I use this almond flour pie crust in all of them because it’s super simple and only four ingredients. If you’re looking to experiment with your own pie middles, that almond flour pie crust is a great base!

So let’s make some delicious Paleo Pumpkin Pie!! The fun thing about this pie is you can also sub in a butternut squash puree or sweet potato puree!

First, make the crust. Whisk together the ghee, almond flour, 1 egg, and sea salt. Refrigerate for 10 minutes.

Press the crust into the bottom of the pie dish and up the sides. You may need to dampen your hands so it doesn’t get too sticky. Beat the second egg in a small bowl and brush the inside and edges with the egg. Bake for 10 minutes.

Whisk together the coconut cream, pumpkin puree, eggs, pumpkin spice, salt, agave nectar, coconut sugar, coconut oil, and vanilla. You’re welcome to add a dash of cinnamon or nutmeg if you like your pumpkin pie a bit more spicyyy.

When the crust is done baking, pour the pumpkin mixture in the center and pop it back into the oven for another 50 – 60 minutes until the center is set and the top is no longer wet looking.

Top with your favorite whip cream (I’ve heard there’s a fun coconut whip cream at Whole Foods!) or ice cream.

Paleo Pumpkin Pie

Author: Lindsay// The Toasted Pine Nut
Prep Time: 15 mins
Cook Time: 1 hour 10 mins
Total Time: 1 hour 25 mins
Yield: 8

Description

This paleo and gluten free pumpkin pie is perfect for your Thanksgiving festivities! It’s perfect with a dollop of your favorite whip cream or ice cream!

Ingredients

Crust:
4 tablespoons ghee (butter or coconut oil works)
2 egg
1 cup blanched almond flour
1/2 teaspoon sea salt
Pumpkin Filling:
2/3 cup coconut cream
1 can (15 oz) pumpkin puree
3 eggs
1 teaspoon pumpkin pie spice
1/2 teaspoon sea salt
4 tablespoons agave nectar
2 tablespoons coconut sugar
2 tablespoons refined coconut oil
splash vanilla extract

Instructions

Preheat oven to 350F.
First, make the crust. Whisk together the ghee, almond flour, 1 egg, and sea salt.
Refrigerate for 10 minutes.
Press the crust into the bottom of the pie pan and up the sides.
You may need to use damp hands so it doesn’t get too sticky.
Beat the second egg in a small bowl and brush the inside and edges with the egg.
Bake for 10 minutes.
Whisk together the coconut cream, pumpkin puree, eggs, pumpkin spice, salt, agave nectar, coconut sugar, coconut oil, and vanilla.
You’re welcome to add a dash of cinnamon or nutmeg if you like your pumpkin pie a bit more spicyyy.
When the crust is done baking, pour the pumpkin mixture in the center.
Bake it for another 50 – 60 minutes until the center is set and the top is no longer wet looking.
Sprinkle the top with a few pinches of sea salt.
Top with your favorite whip cream or ice cream.