When the holiday season rolls around, there’s one dessert that truly embodies the spirit of fall—pumpkin pie. But what if you could enjoy this classic treat while staying true to your paleo lifestyle? That’s where this Paleo Pumpkin Pie recipe comes in. It’s gluten-free, dairy-free, and refined sugar-free, making it a wholesome yet indulgent dessert for your Thanksgiving table. Let’s dive into how you can make this delicious pie step by step.
Ingredients List
Pie Crust Ingredients:
- 1 1/4 cup almond flour
- 1/2 cup cassava flour
- 1/4 tsp sea salt
- 5 tbsp cold butter (or organic palm shortening for a dairy-free option)
- 1 large egg, beaten
- 2 tbsp cold water
Pumpkin Pie Filling Ingredients:
- 15 oz organic pumpkin puree
- 1/2 cup full-fat coconut milk
- 3 large eggs
- 1 tbsp pumpkin pie spice
- 1/2 cup maple syrup
- 1 tsp vanilla extract
- 1/4 tsp sea salt
These ingredients are simple, wholesome, and align perfectly with a paleo diet. Plus, they combine to create a pie that’s rich in flavor and texture.
Required Kitchen Tools
To ensure a smooth baking process, here are the tools you’ll need:
- Mixing Bowls: For combining crust and filling ingredients.
- Pastry Cutter or Fork: To cut butter into the crust mixture.
- Rolling Pin (optional): For rolling out the crust dough between parchment paper.
- 9-Inch Pie Pan: The perfect size for this recipe.
- Hand Mixer: To blend the filling ingredients into a creamy consistency.
- Pie Crust Shield or Foil: To prevent the crust edges from over-browning during baking.
Having these tools ready will make your pie-making experience seamless and enjoyable.
Preparing the Perfect Paleo Pie Crust
The crust is the foundation of any pie, and for this Paleo Pumpkin Pie, we’re crafting a gluten-free, grain-free crust that’s both tender and flavorful. Here’s how to prepare it step by step.
Step 1: Mix the Dry Ingredients
In a medium-sized mixing bowl, combine almond flour, cassava flour, and a pinch of sea salt. These flours create a nutty, slightly sweet base while maintaining the paleo-friendly nature of the recipe.
Step 2: Incorporate the Butter
Using a pastry cutter or your fingers, cut in the cold butter (or organic palm shortening for a dairy-free option) until the mixture resembles coarse crumbs. This step is crucial for achieving a flaky texture.
Step 3: Add Wet Ingredients
Beat one large egg and add it to the mixture along with one tablespoon of cold water. Use your hands to knead the dough gently until it comes together into a ball. If the dough feels too dry or crumbly, add the second tablespoon of water gradually.
Step 4: Chill the Dough
Wrap the dough ball in plastic wrap or parchment paper and refrigerate it for at least one hour. Chilling helps solidify the fats and makes the dough easier to work with.
Step 5: Roll Out or Press Into Pan
Once chilled, remove the dough from the refrigerator. You can either roll it out between two sheets of parchment paper or press it directly into a 9-inch pie pan using your fingers. Aim for an even thickness throughout.
Step 6: Pre-Bake the Crust
Preheat your oven to 350°F (175°C). Use a fork to poke a few holes in the bottom of the crust to prevent bubbling. Pre-bake the crust for about 15 minutes, then remove it from the oven and set it aside to cool slightly while you prepare the filling.
Crafting the Creamy Paleo Pumpkin Filling
Now that the crust is ready, it’s time to prepare the star of the show—the pumpkin filling. This creamy, spiced mixture is packed with fall flavors and is naturally sweetened, making it a guilt-free indulgence.
Step 1: Gather Your Ingredients
For the filling, you’ll need organic pumpkin puree, full-fat coconut milk, eggs, pumpkin pie spice, maple syrup, vanilla extract, and a pinch of sea salt. These ingredients work together to create a smooth, flavorful filling that’s perfectly balanced.
Step 2: Mix the Filling
In a large mixing bowl, combine the pumpkin puree, coconut milk, eggs, maple syrup, vanilla extract, pumpkin pie spice, and sea salt. Using a hand mixer on medium speed, blend the ingredients for about one minute until they are fully incorporated and creamy. The coconut milk adds richness to the filling while keeping it dairy-free.
Step 3: Pour Into Pre-Baked Crust
Carefully pour the pumpkin filling into your pre-baked crust. The mixture should be smooth and evenly distributed. If you notice any air bubbles on the surface, gently tap the pie pan on your countertop to release them.
Step 4: Bake the Pie
Place the pie in your preheated oven at 350°F (175°C) and bake for 50-60 minutes. To prevent the edges of your crust from over-browning, use a pie crust shield or cover them with foil halfway through baking. The pie is done when a toothpick inserted about an inch from the edge comes out clean.
Step 5: Cool and Set
Once baked, remove the pie from the oven and let it cool at room temperature for about 30 minutes. Then transfer it to the refrigerator for at least two hours to allow the filling to firm up. This step is crucial for achieving that perfect sliceable consistency.
This luscious filling pairs beautifully with the nutty crust, creating a dessert that’s both satisfying and nutritious.
Frequently Asked Questions
1. Can I make this pie ahead of time?
Absolutely! This pie can be made a day in advance. Simply store it in the refrigerator, covered, to keep it fresh. Let it sit at room temperature for 15-20 minutes before serving.
2. Can I substitute almond flour or cassava flour?
While almond and cassava flours are ideal for this recipe, you can experiment with other paleo-friendly flours like coconut flour or tapioca flour. However, substitutions may alter the texture of the crust, so proceed cautiously.
3. How can I make this recipe completely sugar-free?
To make this pie sugar-free, replace the maple syrup with a paleo-approved sugar-free sweetener like monk fruit syrup or stevia. Adjust the quantity to taste since these sweeteners are often more concentrated.
4. Can I freeze leftover pumpkin pie?
Yes! Wrap individual slices tightly in plastic wrap and store them in an airtight container in the freezer for up to one month. Thaw in the refrigerator overnight before enjoying.
5. What toppings pair well with paleo pumpkin pie?
For a festive touch, top your pie with a dollop of whipped coconut cream or sprinkle it with crushed nuts like pecans or walnuts. A drizzle of extra maple syrup also adds a lovely finishing touch.
Conclusion
Congratulations! You’ve just made a delicious Paleo Pumpkin Pie that’s perfect for any holiday gathering—or simply as a treat for yourself. This recipe proves that you don’t need grains, dairy, or refined sugar to enjoy a classic dessert that’s rich in flavor and texture. Whether you’re sharing it with loved ones or savoring it solo, this pie is sure to become a favorite on your paleo menu.
Remember, the key to mastering this recipe lies in using high-quality ingredients and following each step carefully. From the flaky almond-cassava crust to the creamy pumpkin filling, every element comes together to create a dessert that’s as wholesome as it is indulgent.
So go ahead—slice into your masterpiece, serve it up, and enjoy every guilt-free bite! Happy baking!
