Paleo Pumpkin Pie (gluten-free, dairy-free)
User Reviews
4.9
Paleo Pumpkin Pie (gluten-free, dairy-free)
Description
The Paleo Pumpkin Pie presents a thoughtful blend of alternative flours for the crust, using almond and cassava to achieve a crumbly yet pliable base. The crust is chilled and briefly pre-baked to set before adding the filling. The filling itself is a mixture of organic pumpkin puree, full-fat coconut milk, eggs, pumpkin pie spice, maple syrup, vanilla, and salt. Whipping these ingredients together yields a custard with warm spices and subtle sweetness. Baking solidifies the filling to a creamy consistency with classic pumpkin pie nuances. This pie serves well chilled and can be prepared a day ahead, making it convenient for holiday planning.
The pie suits those avoiding gluten and dairy without sacrificing the familiar taste of pumpkin pie. Its natural sweetness and mild spice profile harmonize with the nutty crust. Though designed for a 9-inch pie pan, rolling out the crust carefully prevents cracking. The maple syrup adds a natural sweetness complementing the pumpkin flavors.
Notes suggest storing the pie refrigerated when making it in advance. Buying reliable brands of pumpkin puree and cassava flour ensures consistent results, with the recipe highlighting preference for specific brands. These details contribute to a dependable outcome and traditional pumpkin pie flavor adapted for Paleo diets.
Ingredients
Pie Crust
- 1 1/4 cup almond flour
- 1/2 cup cassava flour
- 1/4 tsp salt sea salt
- 5 tbsp butter or organic palm shortening for dairy-free, cold
- 1 egg beaten, large
- 2 tbsp water cold
Pumpkin Pie Filling
- 15 oz pumpkin puree organic
- 1/2 cup coconut milk full fat
- 3 egg large
- 1 tbsp pumpkin pie spice
- 1/2 cup maple syrup
- 1 tsp vanilla extract
- 1/4 tsp salt sea salt
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
- This pie can be made a day in advance and refrigerated until serving.
- Use organic pumpkin puree for the filling to ensure quality and flavor.
- For best results with cassava flour, use recommended brands to avoid past issues others have experienced.
- Choose a 9-inch pie pan for proper baking size and shape.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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