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Paleo Pumpkin Pie

Makes one 9 inch pie, serves 8-10paleo-pumpkin-pie



  •             3 cups raw walnuts
  •             12 pitted medjool dates
  •             ½ teaspoon ground cinnamon
  •             ¼ teaspoon sea salt

Pumpkin Pie Filling:

  •             1 ½ cups pureed pumpkin
  •             1 cup full fat canned coconut milk
  •             ½ cup pure maple syrup or honey
  •             1 tablespoon fresh ginger, peeled and grated
  •             2 eggs
  •             2 teaspoons vanilla extract
  •             1 ½ teaspoon ground cinnamon
  •             1/8 teaspoon ground cardamom, optional
  •             ¼ teaspoon sea salt


1. Preheat oven to 350 degrees F.

2. Add the pie crust ingredients to a food processor or high powered blender and process until a thick, dough-like mixture forms.

3. Press the crust mixture into a 9-inch pie dish and press firmly to make an even layer.  If desired, use a piece of parchment paper to press down the crust to even it out.  Refrigerate crust until ready for use.

4. Add all of the pumpkin pie filling ingredients together in a blender.  Blend until smooth.

5. Pour the mixture into the crust. Place on the center rack of the oven and bake for 45 minutes to one hour, or until the filling has set up and the edges are golden brown.

6. Allow pie to cool for 30 minutes, then cover and chill for 2 hours before serving.

7. Cut thick slices and serve with coconut whipped cream.



By |2016-10-05T14:42:14-05:00October 5th, 2016|General, Recipes|