Silky Paleo Pumpkin Pie

Paleo| Dairy Free| Grain Free

Silky Paleo Pumpkin pie is grain and dairy free, but SO delicious you'll never know the difference!

With allergies and conditions such as diabetes on the rise, there is a good chance that you’ll have a guest at your Thanksgiving table with some sort of dietary restriction. In my house, dairy and grains are on the no-can-do list. Because I’m not one to go without, and because I don’t want a pumpkin pie coup to erupt in my house if pie is not served on Thanksgiving, I sacrificed and ate pie after pumpkin pie filling until I got this recipe just right (whoa-as me!). Truth is, this Silky Paleo Pumpkin Pie makes a fabulous breakfast, lunch or dinner. It’s filling, nutritious, has a good balance of fat, protein, and carbs, and tastes divine.

This recipe is based on the oldie but goodie pumpkin pie recipe you’ll still find on the back of Libby’s pumpkin cans. Although, I now use homemade pumpkin puree, I still like the mix of spices that are are synonymous with the pumpkin pie of my childhood.

Silky Paleo Pumpkin Pie

4 eggs

15 oz. (just under 2 cups) pureed pumpkin

3/4 cup canned coconut cream *Pour off the liquid from the can of coconut milk. This will leave the firmer cream on top- which is what you’ll use. Another option is to simply spoon off the cream from the top of the can as seen in the picture below.

 

Instructions

Preheat oven to 350° F. In a small saucepan over low heat melt coconut cream and honey. Stir often, and do not heat past the point of melting.

In a medium bowl whisk eggs. Add pumpkin puree, coconut cream/honey mixture, spices and salt. Whisk together until thoroughly combined. An immersion blender works great for this task as well.

Pour into a cooked pie crust (recipe for coconut flour pie crust recipe here) (recipe for no-egg  almond flour pie crust recipe here) or into a glass or ceramic pie plate (no need to coat with oil, there is enough fat in this custard that it does not stick), or into 6 ramekins. Cook for 40-45 minutes or until center of custard is set. Cool on wire rack. Store in fridge once completely cooled. Enjoy!

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Comments

  1. If I pour the filling into an already cooked crust, won’t the crust burn?

  2. could honey or maple syrup be substituted for the liquid stevia? If so, how much do you think?

    Thank you! This is a great looking pie! Would love to try! 🙂

    • Oh yes, absolutely you can substitute honey or maple syrup for the stevia. Maybe 1/4 cup??? If you don’t mind raw eggs, then try the filling before you cook it and add more sweetener if desired. If you don’t want to eat raw eggs then sweeten it before adding the eggs and add just a touch extra sweetener to cover the addition of the eggs. Let me know how it goes!

  3. Instead of stevia?

  4. What brand of coconut milk do you recommend?

  5. Great idea for a pumpkin pie. The question regarding the “…until center of custard is set” How to recognize this moment? I’d like to try your recipe, and I’d like more explanation about moment of readiness. Thank you in advance.

    • The center of the pie should not wiggle when the pie is moved. You can take a hot pad and shake the pie back and forth gently. If the center of the pie is set/doesn’t move, then it’s done. If it jiggles in the center at all then it needs longer. Thanks for the question!
      -Alison

  6. yum! I was in charge of pumpkin pies this year…but I needed a vegan one! I give yours a go…my favorite vegan one included coconut cream too!

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