Pumpkin Pie (Paleo, Gluten Free) (Edit recipe)

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This pumpkin pie has an easy almond flour crust and a creamy pumpkin filling. The crust doesn't require any rolling, chilling or blind baking and the filling comes together in minutes. This paleo pumpkin pie recipe is gluten free, grain free, dairy free and refined sugar free - oh, and it tastes amazing!

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PREP TIME

15 minutes

COOK TIME

1 hour

INGREDIENTS

Serves: 12

Ingredients

Crust

2.5 cups Almond Flour, (205g)
.5 cups Arrowroot Flour, (77g)
3 Tbsp Coconut Sugar
2 Tbsp Flax Seed Meal, (ground flax)
1 tsp Ground Cinnamon
0.25 cup Organic [*Spectrum Brand, sustainably sourced] Palm Oil Shortening, (or butter)
3 Tbsp Water

Filling

15 oz Pumpkin Purée
1 cup Coconut Cream, (room temperature)
2 whole Eggs, (large)
1 whole Egg Yolk, (large)
2 tsp Pure Vanilla Extract
0.5 cup Coconut Sugar
2 Tbsp Arrowroot Flour
1 tsp Ground Cinnamon
0.5 tsp ground Ginger
0.25 tsp ground Nutmeg
0.25 tsp ground Cloves
0.25 tsp Sea Salt

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Process

Cook Mode

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

Preheat your oven to 425 degrees F.
Grab a 9.5 inch pie dish and grease the bottom and sides with shortening or butter. (If you have a smaller pie pan, that's fine. Just know that your crust will be slightly thicker and you won't need to use all of the pie filling.)
Make the Crust: combine all of the dry ingredients in a large mixing bowl. This includes the almond flour, arrowroot starch, coconut sugar, ground flax, cinnamon and salt. Add in the shortening and water. First mix with a fork, then use your hands to bring the dough together.
Grab your greased pie pan and place the crust dough in the center of the pan. Flatten the dough, using your hands, and continue to push the dough from the center of the pie pan towards the edges. The crust will reach up to the edge of the pan and should be about u215b - ¼ inches thick.
Make the Filling: Combine all of the filling ingredients in a large mixing bowl. Using an electric mixer, whisk the filling ingredients until the mixture is smooth. Note: if you don't have an electric mixer you can do it by hand, but it will be harder to get a smooth, even texture.
Pour the pumpkin filling onto the pie crust, leaving a small amount of space from the top of the filling to the top of the crust.
Bake the Pie: Place the pie in your preheated oven and bake at 425 degrees F for 15 minutes.
After 15 minutes, cover the pie with foil and reduce the heat to 350 degrees (while keeping the pie in the oven). Bake an additional 45-50 minutes. When done, the center should be just barely jiggly.
Cool the Pie: Remove the pie from the oven and let the pie cool to room temperature in the pie pan. It is important to let the pumpkin pie cool completely before serving so it has a chance to set. This should take about 2 hours.

Notes

I use a coffee grinder to grind whole flax seeds into ground flax. Canned organic pumpkin puree or fresh, homemade pumpkin puree will work for this recipe. Use just the cream from a can of full fat coconut milk or coconut cream. If using a can of coconut milk, you may need the cream from two cans.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	187
Fat:	12 g
Carbohydrates:	19 g
Protein:	2 g
Cholesterol:	15 g
Sodium:	63 mg
Fiber:	2 g
Sugars:	7 g
Calculated per serving.