Buy Now → Creamy Paleo Pumpkin Pie
A dairy free and gluten free pumpkin pie. The super rich and creamy filling is baked inside a flaky and buttery almond flour crust.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 25 minutes
- Yield: 8 servings 1x
- Category: Dessert, Breakfast, Snack
- Method: Bake
- Cuisine: Paleo, Grain Free, Gluten Free, Dairy Free, Vegetarian
Ingredients
Scale
Crust
- 1 cup blanched almond flour (112 grams)
- 2 Tablespoons coconut flour (14 grams)
- 2/3 cup tapioca flour (85 grams)
- 1/2 cup palm shortening, cold (96 grams) or grass-fed butter, or a combination of both
- 1 Tablespoon maple sugar or coconut sugar*
- 1/4 teaspoon fine grain sea salt
- 1 pastured egg beaten
Filling
- 1 cup cashew cream (recipe below)
- 15 oz can pumpkin puree
- 1/4 cup pure maple syrup
- 1/4 cup maple sugar or coconut sugar
- 2 teaspoons pure vanilla extract
- 1 Tablespoon pumpkin pie spice
- 1 teaspoon cinnamon
- Pinch sea salt
- 2 large pastured eggs, room temp
- 1 pastured egg yolk, room temp
Cashew Cream
- 1/2 cup raw cashews, soaked in boiling water for 30 minutes or overnight in the refrigerator
- 3/4 cup filtered water
Instructions
- Chill your shortening. If using butter it’s probably already in the refrigerator.
- Take eggs out of the refrigerator and let come to room temperature.
- Make the cashew cream. Soak cashews in boiling water for 30 minutes. Drain and rinse. Blend for 1 minute until smooth. This can be made up to 3 days ahead of time. Any leftover can be added to your coffee, tea, oatmeal or smoothie.
- Preheat your oven to 375 degrees F.
- Make the Crust: Sift almond flour, coconut flour, tapioca flour together right into the bowl of a food processor. If making without a processor, see instructions in the tips for making the crust.
- Add the shortening, maple sugar and salt and pulse to create thick crumbs, 5-10 pulses. Add and pulse/process in the egg until a dough forms.
- Gather the dough into a ball, wrap in plastic, and chill in the refrigerator at least 20 minutes prior to pressing or rolling into your pie dish.
- Remove the dough from the refrigerator and use your fingers to push the dough into a 9-inch pie pan (see tips). You can also roll it out between two pieces of parchment.
- Once pressed into the pie dish, gently pierce the dough with a fork a few times so it doesn’t puff up while baking.
- Bake pie crust in 9” pie dish in the 375 degree oven for 12-15 minutes until bottom is set. Remove from oven and allow to cool for 5 minutes before pouring in filling.
- Make the Filling: Whisk all ingredients except eggs, then whisk in eggs and egg yolk 1 at a time, don’t over mix.
- Pour filling into partially baked crust, spreading it all around to seal edges. Cover crust with aluminum foil and bake (at 375 degrees F) for 55-65 minutes or until center is nearly set (still a bit jiggly).
- Allow to cool completely at room temperature to avoid excessive cracking of the filling. Once cooled, chill for 1 hour or serve warm.
- Store covered in the refrigerator for up to 2 days.
- To freeze cover with plastic wrap and foil and freeze for up to 1 month.
Notes
Coconut sugar will make the crust and filling a darker color than the maple sugar but it will taste just as good. Coconut sugar is easier to find in your local health food store.