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Paleo Pumpkin Pie

Paleo Pumpkin Pie Recipe

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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 2 cups (192 g) fine blanched almond flour
  • 1/4 cup (60 ml) melted coconut oil or ghee
  • 2 tbsp maple syrup
  • 1/4 tsp fine sea salt
  • 1 can (15 oz / 425 g) pumpkin puree
  • 1/2 cup (120 ml) full-fat canned coconut cream
  • 1/2 cup (120 ml) maple syrup
  • 3 large eggs, room temperature
  • 1 tsp vanilla extract
  • 2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves

Method
 

  1. Mix almond flour, 1/4 cup melted coconut oil, 2 tbsp maple syrup, and salt until it looks like damp sand. Press firmly into a 9-inch pie dish in an even layer.
  2. Preheat oven to 350°F (175°C). Bake crust for 12 to 14 minutes until edges are golden and dry. Cool 10 minutes.
  3. Whisk pumpkin puree, coconut cream, 1/2 cup maple syrup, eggs, vanilla, and spices until smooth and streak-free.
  4. Pour filling into warm crust. Bake at 350°F (175°C) for 45 to 55 minutes, until edges are set and center jiggles slightly.
  5. Cool at room temperature for 2 hours, then refrigerate at least 4 hours before slicing and serving.

Notes

The pie needs at least 4 hours in the fridge to set up fully, so plan ahead. Overnight chilling gives the cleanest slices. The crust edges can over-brown; check at the 30-minute mark and cover with foil if needed.