A better-for-you take on a Thanksgiving favorite. This pumpkin pie is grain-free,
dairy-free and has no added sugars. Need I say more?
Ah, good ol’ pumpkin pie. A staple many of us dream of 11 months out of the year, and graciously gobble up (no pun intended) on Thanksgiving Day. Sadly, a traditional pumpkin pie isn’t allergen or paleo-friendly. Don’t worry – we gotchu. Not only will this version help you stay on track with your nutrition goals, it’ll also satisfy your gluten-free aunt, dairy-free cousin, paleo brother-in-law and anyone else at your dinner table.
With a crispy, flaky crust, you won’t believe this healthier pumpkin pie isn’t the ‘real deal.’ A combination of paleo-approved ingredients like almond flour and coconut sugar gives it a cookie-like flavor, while coconut butter and egg are the glue that holds it together. Make sure not to leave it on the counter while you’re preparing the filling – chilling the crust for at least 15 minutes is an important step!
If you’re anything like me, you’ll roll the pie crust dough with a bottle of wine. Apparently I forgot to add ‘rolling pin’ to my wedding registry… four years ago. ANYWAYS. The crust rolls out perfectly no matter what tube-like device you use.
Now for the filling – arguably the best part of a pumpkin pie. Obviously there’s pumpkin, but pure maple syrup and creamy coconut milk help sweeten things up and give the filling a smooth, custardy texture. Don’t forget the nut butter – add in a couple tablespoons of almond, cashew or peanut butter to amp up the flavor.
Let’s move on to the recipe shall we?
For the Crust
- 2 cups almond flour
- 2 tablespoons coconut sugar
- 1 egg, lightly beaten
- 1/3 cup coconut butter
- 1/4 tsp salt
For the Filling:
- 1 can pumpkin puree
- 1/2 cup coconut milk
- 1/2 cup maple syrup
- 2 eggs
- 2-3 tablespoons creamy peanut butter (or almond butter or cashew butter)
- 1/4 teaspoon salt
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/2 teaspoon pumpkin spice
- 1 teaspoon cinnamon
For the Crust
- In a medium bowl, whisk together almond flour, coconut sugar and salt.
- Add in coconut oil and combine using your hands, until combined
- Add the egg and stir until it reaches a doughy texture and a ball is formed
- Cover with plastic wrap and place in the freezer while you prepare the filling
- When ready to bake, roll the dough into a 12-inch circle between 2 sheets of wax and/or parchment paper
For the Filling
- Preheat the oven to 350
- Whisk together all filling ingredients in a medium bowl until smooth
- Pour into the prepared pie crust and bake for 50 minutes, or until the center is not jiggly
- Let set for 2 hours before serving. Refrigerate leftovers (if there are any!)