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Paleo Pumpkin Pie

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  • Prep 10 min
  • Total 60 min
  • Servings 8
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Finding savory paleo foods during the holidays isn’t so hard—turkey, salads, sweet potatoes and cranberries are all caveman-approved. And now, thanks to this recipe, paleo people get to enjoy dessert again, too. This crustless wonder has everything you’d want in a pumpkin pie, without any new-fangled ingredients bogging it down.
by: Cheeky Kitchen
Updated Dec 5, 2019
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Ingredients

  • 1 1/2 cups pecan pieces
  • 3/4 cup pumpkin puree
  • 1 tablespoon pumpkin pie spice
  • 4 eggs
  • 1 cup unrefined pure honey, divided
  • 1/2 teaspoon sea salt flakes
  • 1 tablespoon vanilla extract
  • 1/2 cup coconut cream
  • Nonstick coconut oil spray

Steps

  • 1
    Heat oven to 350°F. Line the bottom of 9-inch cake pan with parchment paper, then spray the edges with nonstick coconut oil spray. Set aside.
  • 2
    Place pecan pieces in a food processor, pulse until finely chopped.
  • 3
    In a large bowl or stand mixer, blend together pecans, pumpkin puree, pumpkin pie spice, eggs, 3/4 cup honey, salt and vanilla. Spoon into prepared cake pan. Bake for 20-25 minutes, or until the center of the cake is set. Remove and cool completely before turning out onto serving platter.
  • 4
    In a large bowl or stand mixer, beat coconut cream until fluffy. Add 1/4 cup honey to the mixture, beat until mixed. Serve slices of pie topped with coconut cream. Enjoy!

Expert Tips

  • tip 1
    Making your own coconut cream is as easy as opening a can of coconut milk. To make your own coconut cream, refrigerate a 15-ounce can of full-fat coconut milk overnight. Remove from the refrigerator, being careful not to tip or shake the can. Open the can gently and scoop out the thick layer of fatty cream that has gathered at the surface. Discard the liquid.
  • tip 2
    Even though there is no traditional crust to this pie, the bottom bakes firmly, making it easy to slice and serve in one piece.
  • tip 3
    If you don’t have an overly sweet tooth, feel free to omit the honey from the whipped coconut cream, and simply whip until fluffy.
  • tip 4
    Garnish each serving with a sprinkle of cinnamon to make it extra special.

Nutrition Information

400 Calories, 23g Total Fat, 6g Protein, 42g Total Carbohydrate, 38g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
400
Calories from Fat
200
Total Fat
23g
35%
Saturated Fat
7g
34%
Trans Fat
0g
Cholesterol
95mg
31%
Sodium
180mg
8%
Potassium
240mg
7%
Total Carbohydrate
42g
14%
Dietary Fiber
3g
13%
Sugars
38g
Protein
6g
% Daily Value*:
Vitamin A
70%
70%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
10%
10%
Exchanges:
1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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