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Paleo Pumpkin Pie

  • Prep 10 min
  • Total 60 min
  • Servings 8

This easy paleo pumpkin pie makes its own crust! MORE + LESS -

Cheeky Kitchen Cheeky Kitchen
September 20, 2016

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

Hide Images
  • 1
    Heat oven to 350ºF. 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

  • To make your own coconut cream: Refrigerate a 15-ounce can of full-fat coconut milk overnight. Open can gently, scooping out the thick white cream. Discard liquid.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
400
Calories from Fat
200
% Daily Value
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.
More About This Recipe
  • This easy paleo pumpkin pie makes its own crust!

    Eating like a caveman during the holidays isn’t so hard.

    You can tear into turkey legs and pop piles of cranberries into your face. You can dive into salad greens and enjoy more than enough sweet potatoes to sustain you through three seasons of snow and ice.

    Being a paleo eater really isn’t so bad, you think. Until you see pumpkin spice mania making its way through coffee shops everywhere. And you start to pull together your Friendsgiving day menu and realize… WHAT ABOUT THE PUMPKIN PIE?!

    Grainy, gluten-y (and sooo buttery and flaky) pie crust is out when you’re paleo. And primal eaters don’t do sugar. It would seem pumpkin pie is on the no-no list.

    But, nay. You know us. We wouldn’t dare keep you from dishing up your dinner without dessert.

    We conjured (just for you—and maybe also for ourselves) a Paleo Pumpkin Pie so good, it’ll have you beating your chest with primal delight. Or whatever.

    Now, listen. There are a lot of Paleo Pumpkin Pie recipes out there. And we’ve tried more than a few. Most try to recreate the look of pumpkin pie using only paleo-approved almond or coconut flours. The result is a pretty-looking pastry that tastes like a batch of dryer lint. Instead of taking eight hours to make a finicky crust that barely resembles a real pie, we decided to go a totally Tablespoon-inspired direction, simplifying the process and flavors into the most quick, easy, over-the-top tasty pumpkin pie ever.

    Our version can be made in one bowl. It makes its own crust. And hold onto your loincloths, cavekids—this version also tastes like real, tender, moist and delicious pumpkin pie! No cheat ingredients. No hours in the kitchen. Just pure goodness, baked into slices of spiced greatness.

    Dying to try it? Here’s how to get this into your pie hole, stat:

    Ingredient line-up!

    Start everything off with a bowl of pecans. Don’t love them? No worries, you can also use walnuts or almonds (or even almond flour). Pop whatever nut you please into a food processor and pulse into your own homemade nut flour. This little step adds a few minutes to the prep time, but it’s how your pie gets everything it needs to make its own nutty crust.

    Now for the easy part: Mix it in with all other ingredients, pop into the oven and bake until set.

    When it emerges from the oven, your pie will look like this. It should start to pull away slightly from the edges of your pan as it cools, making it extra easy to place on a serving platter and slice.

    Speaking of slices, this pie cuts like butter. The slices are moist and tender, but hold together like a traditional pie.

    All you have to do from here is top it with honeyed coconut cream. And if you’re a sweet-tooth fanatic like we are, drizzle with a little extra honey.

    Garnish with a smidgen of sprinkled cinnamon, a little touch of fresh lavender or just a fork. Because, really, who wants to wait for garnishment when there’s a pie waiting to be doven into? Or is that dived?

    Oh, it doesn’t matter. Garnish those slices with a fork. It’s time to get our Thanksgiving on.

    Brooke blogs at Cheeky Kitchen, where she shares crazy simple, healthy family recipes. She joined Tablespoon to share some of her best, so keep an eye on Brooke's profile to see what she cooks up next!

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