Paleo Holiday Pumpkin Pie

Adding to the Paleo holiday pie recipes here on Food Social! We asked what pie everyone might like to see next it was a resounding “PUMPKIN PIE” please! You know what’s funny about that? I didn’t grow up enjoying pumpkin pie and it was never a consideration to add to the blog. Fast forward a decade or so and lo and behold, we have pumpkin pie eaters in our family. Makenna’s hubby Russell loves it and the funniest one to learn about was my hubby Drew. Turns out, after over 30 years of being married, he’d never requested one since he knows it’s not my favorite. Learning new things never gets old and we have a new Paleo holiday pie to celebrate! Using our blog favorite PALEO PIE CRUST recipe made this one super easy. It was just a matter of coming up with a spice blend that was enjoyable for the filling. It passed all the pumpkin pie taste testers here with “two thumbs up” from the masses. You can use our PIE CRUST MIX available from LEGIT BREAD COMPANY. We use pie crust cutters if you want to make cute cut outs like the ones used on top of the pie. Simply cut them out of the leftover pie crust scraps and bake them along with the pie on a piece of parchement or foil. They don’t need to bake nearly as long though, so keep an eye on them. Before baking, sprinkle them with a bit of maple cinnamon sugar. You can even egg wash them before the cinnamon sugar if you want, but not requir
30 minutes
55 minutes
Show nutritional information
This is our estimate based on online research.
Fat:12 g
Carbohydrates:29 g
Protein:3 g
Cholesterol:69 g
Sodium:303 mg
Fiber:2 g
Sugars:3 g
Calculated per serving.

Serves: 8

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Preheat oven to 425°
  2. Prepare pie crust as directed and finish edge as desired, set aside.
  3. In a small bowl whisk together maple sugar, cinnamon, salt, ginger, nutmeg and cloves. Set aside.
  4. Add eggs to a medium sized bowl. With a hand mixer beat until frothy then add vanilla, pumpkin purée and spice mix. Mix until fully combined and pour in evaporated coconut milk. Mix one last time until completely combined and smooth.
  5. Place unbaked pie crust on a baking sheet. Pour filling into the crust and carefully place in the oven. Bake for 15 minutes at 425°. Reduce oven temperature to 350°. If using the egg wash, remove the pie from the oven and brush edges. Return to the oven and bake for an additional 45-50 minutes or until a butter knife inserted into the center comes out clean.
  6. Remove from the oven and let it cool slightly then place in the fridge for at least 4 hours or overnight to set up completely. When ready to serve, top with your favorite non dairy whipped cream or vanilla ice cream and a dusting of pumpkin pie spice. Store leftovers in the fridge for up to 4 days.

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