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Marisa

Paleo Pumpkin Pie

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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 12
Course: Dessert
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups almond flour
  • ¾ cup walnuts or pecans
  • 1 TBSP coconut oil
  • 1 TBSP almond butter or an additional 1 TBSP coconut oil
  • 2 TBSP honey or maple syrup
  • 1 egg
  • 1 tsp. ground cinnamon
  • ¼ tsp. ground ginger
Filling
  • 2 cups steamed fresh pumpkin or 1 (15-ounce) can pumpkin
  • ½ cup unsweetened almond milk or coconut milk
  • 3 eggs
  • 1 tsp. vanilla extract
  • ½ tsp. maple extract optional
  • 1 tsp. ground cinnamon
  • ½ tsp. ground nutmeg
  • ½ tsp. ground ginger
  • ¼ tsp. ground cloves
  • ¼ tsp. ground cardamom
  • 1/3 cup honey or maple syrup

Method
 

  1. Preheat the oven to 325 degrees F. Grease a 9" pie plate with non-stick cooking spray and set aside for now. 
  2. Crust: Add the walnuts (or pecans) to a food processor and process until they have turned into a coarse flour. Add the rest of the crust ingredients and process for 15-30 seconds, or until a dough forms.
  3. Press the dough into the greased pie plate, spreading it up the sides and covering the bottom. Poke a few shallow holes in the crust with a fork to keep it from bubbling during baking.
  4. Bake the crust for about 10 minutes, or until just lightly browned. It will finish cooking later with the filling. 
  5. Remove the crust from the oven and let it cool for 5-10 minutes while you prepare the pie filling.
  6. Filling: Combine all of the ingredients together in a large mixing bowl. Use an electric mixer to mix until everything is smooth and creamy. 
  7. Pour the filling into the partially-baked pie crust and bake for 30-40 minutes, or until the center is set and just slightly browned. If the crust starts to brown too quickly, you can always cover the edges with foil or a pie shield and continue baking.
  8. Once finished baking, turn off the oven and crack the oven door just slightly. Leave the pie in the oven for 10 minutes with the door partially cracked, and then remove the pie from the oven to cool completely. 
  9. Allow the pie to cool, and then refrigerate it for a few hours before serving. 

Notes

If you do not have each individual spice (nutmeg, cloves, cardamom, and ground ginger), then you can always use pre-made pumpkin pie spice blends. Simply use 1 - 1½ tsp. pumpkin pie spice in place of each individual spice (ginger, nutmeg, cloves, and cardamom).