Paleo Pumpkin Pie (gluten-free, dairy-free)
User Reviews
4.9
147 reviews
Excellent
Paleo Pumpkin Pie (gluten-free, dairy-free)
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This Paleo Pumpkin Pie is creamy and delicious with a perfectly golden and flaky crust. It's gluten-free, dairy-free and refined sugar-free. This recipe makes one pumpkin pie, but feel free to double the ingredients and make two.
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Ingredients
Pie Crust
- 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 dairy-free
- 1 large egg beaten
- 2 tbsp cold water
Pumpkin Pie Filling
- 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
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Instructions
- To make the crust, stir together the flours and salt in a mixing bowl. Cut in the butter or shortening using a pastry cutter or your fingers until you have a crumbly mixture.
- Add the egg and one tablespoon of water and using your hands, knead the ingredients together until a ball of dough forms. If the mixture is too dry and crumbly, add the second tablespoon of water (I used two for my recipe).
- Wrap the ball of dough with plastic wrap or parchment paper and place in the refrigerator for at least one hour.
- Preheat your oven to 350 degrees fahrenheit.
- Remove the dough from the refrigerator and roll it out between two pieces of parchment paper or use your fingers to push the dough into a 9-inch pie pan. Use a fork to piece a few holes in the bottom of the dough.
- Pre-cook the crust for 15 minutes. Remove from the oven and set aside.
- In a large mixing bowl combine all the pumpkin pie filling ingredients. Using a hand mixer on medium speed, blend all ingredients together for one minute.
- Pour the filling mixture into the pre-cooked pie crust and place back in the oven for 50-60 minutes. To keep a lighter crust edge, place a pie crust shield over your pie halfway through. When a toothpick comes out clean one inch from the edge, your pie is done.
- Remove the pie from the oven, cool at room temperature for 30 minutes, then refrigerate for 2 hours to firm up.
Notes
- You can definitely make this pie one day ahead. Just keep it in the refrigerator until needed.
- This is the 9-inch pie pan I'm using in the photos above.
- Plan ahead for all you holiday pumpkin needs and buy a few cans of organic pumpkin puree online. I always use this brand.
- When it comes to cassava flour I only recommend Otto's brand. Too many people have had issues with other brands. Just read the comments on my Cassava Flour Tortillas post to see what they've said.
Nutrition Information
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Calories
324kcal
(16%)
Carbohydrates
28g
(9%)
Protein
7g
(14%)
Fat
21g
(32%)
Saturated Fat
8g
(40%)
Cholesterol
100mg
(33%)
Sodium
247mg
(10%)
Potassium
220mg
(6%)
Fiber
3g
(12%)
Sugar
14g
(28%)
Vitamin A
8615IU
(172%)
Vitamin C
2.9mg
(3%)
Calcium
106mg
(11%)
Iron
2.8mg
(16%)
Nutrition Facts
Serving: 8slices
Amount Per Serving
Calories 324 kcal
% Daily Value*
| Calories | 324kcal | 16% |
| Carbohydrates | 28g | 9% |
| Protein | 7g | 14% |
| Fat | 21g | 32% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 100mg | 33% |
| Sodium | 247mg | 10% |
| Potassium | 220mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 14g | 28% |
| Vitamin A | 8615IU | 172% |
| Vitamin C | 2.9mg | 3% |
| Calcium | 106mg | 11% |
| Iron | 2.8mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
147 reviews
Excellent
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