Calling all pumpkin lovers! This pumpkin pie keeps it deliciously healthy with a grain-free crust and a velvety filling you’ll crave any season.
Made with coconut milk, maple syrup and a walnut-date crust, this tasty pie is undoubtedly the best pie I’ve ever made.
What I like about making Paleo desserts is how easy they are to prepare. A traditional crust takes forever to make. But a Paleo crust? A little of this and a little of that in a blender and you’ve got dessert in a jiffy. Not to mention this pie crust tastes like a graham cracker and you’ll love the nutty, cinnamon-y flavor.
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The filling is simply eggs, coconut milk, vanilla and pumpkin mixed with seasonings. No refined sugars here. To make this delectable treat, first blend the ingredients for the crust and transfer to a round pan or pie dish. Using the same blender, add the ingredients for the filling and pour over the crust. Bake 45-55 minutes, cool in the refrigerator and devour!
Oh, and don’t forget to top with homemade coconut whipped cream and cinnamon for a little extra something special.
Grain-Free Pumpkin Pie Recipe
Grain-Free Pumpkin Pie Recipe
Megan OlsonFor the Crust:
- 15-18 pitted dates
- 3 cups raw walnuts
- ½ t ground cinnamon
For the Filling:
- 2 large eggs, room temperature
- 1 cup coconut milk
- 1 can pureed pumpkin
- ½ cup maple syrup
- 1 t vanilla extract
- 1 t cinnamon
- ½ t ground ginger
- ¼ t cardamom
- ¼ t allspice
- ¼ t salt
- Preheat oven to 350ºF.
- Add the ingredients for the crust into a blender, pulsing until it turns into crumbs. Note that it should be a bit sticky and not to crumbly. You may need to add more dates to the mixture until it’s crust-like.
- Transfer the crust to a 9-inch round baking pan or pie dish, pressing the crust into the bottom of the pan evenly with your hand.
- Using the same blender, add the ingredients for the filling. Blend until smooth.
- Pour the filling over the crust, then bake for 45-55 minutes until lightly browned around the edges.
- Remove pie from the oven and cool 30 minutes at room temperature before covering and placing in the refrigerator to chill before eating.
- Serve with homemade whipped coconut cream and cinnamon.
Watch the Recipe Video Below!
(You’ll Also Love: No-Bake Paleo Pumpkin Cheesecake)
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