Paleo Pumpkin Pie
Updated: 14 hours ago
It's that time of year again! With the holidays on the horizon, we are getting geared up for holiday baking. Prepping can be tough, especially if you or a family member has food allergies you need to accommodate. Have no fear, our classic pumpkin pie recipe is here!
If you are looking for a treat that is loaded with nutritious and delicious pumpkin in a flakey buttery pie crust, then look no further! You and your guest would never believe this pie is paleo, gluten-free, and dairy-free!
Most pumpkin pie recipes are made with evaporated milk, but our paleo pumpkin pie is made with a combination of dairy-free milk, arrowroot starch, and no refined sugars for the ultimate trick to enjoy without any guilt.
Pumpkin pie became one of those dishes I make every year for Thanksgiving. It started when I was still living at home and trying to learn how to bake for my leaky gut. I needed a recipe that didn't have refined sugar or nasty ingredients. The first time I made a pumpkin pie. I followed Jennifer Esposito's recipe from her cookbook.
Each year since that first time, I have made small changes until I landed on this recipe that I absolutely adore.
Ingredients and equipment to make our Paleo Pumpkin Pie
Pie Crust Options
I know there are plenty of store-bought pie crusts you can get to make your life easier. You can use those, or make a recipe you feel most comfortable using. If you need a recipe, feel free to try our gluten-free-dairy-free pie crust recipe or our original Homemade Pie Crust recipe that uses gluten flour and butter. To keep it paleo, we opt for our gluten-free dairy-free pie crust recipe.
Based on the pictures you have seen in this write-up so far, you can see I am a fan of always putting a themed crust cutout on the top of my pies. I do this by using my leftover pie crust pieces and shaping it by using a cookie cutter.
Paleo Pumpkin Pie
Gluten-Free | Dairy-Free | Corn-Free
For the pumpkin pie filling:
2 (15-oz) cans of 100% pure pumpkin (NOT pumpkin pie filling)
½ cup dairy-free milk
¼ cup 100% pure maple syrup
3 tablespoons date or maple sugar
Splash of apple cider or apple juice
3 tablespoon arrowroot starch
1 teaspoon ground cinnamon
1 teaspoon ground ginger
¼ teaspoon ground cloves
½ teaspoon salt
Preheat oven to 350° F.
Carefully roll out the pie crust. Using about 2 tablespoons of the oil, grease the pie pan, then gently place in your pie crust, allowing the excess to hang over the edge. Don't worry if it breaks at all! You can press the crust back together.
Decorate the edges how you would like - we typically crimp our edges. Once you finish your pie crust edge design, cover the top lightly with plastic wrap and stick the pie pan in the fridge to chill.
In the blender, combine all the pumpkin pie filling ingredients. Blend on high speed until well combined and fluffy. To test if it is ready, take a small spoonful and turn the spoon upside down. If the filling falls right off the spoon, it may need a little more starch and extra blending time. If it takes a few beats before slipping off the spoon, it is good to go!
Pour the filling into the prepared pie dish and bake for about 50 minutes, or until the pie is set, but still a little wobbly in the middle.
Let the pie sit for 25 minutes, then refrigerate it until it firms up and cools. Store leftovers covered in the refrigerator for up to two days