A Paleo friendly pumpkin pie, full of pumpkin pie spices and ginger … even in the crust!

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It’s that time of year again, when everything is pumpkin flavored.  And I realized, I don’t have a pumpkin pie recipe on this website.  It’s not through lack of making pumpkin pies … its that I just haven’t ever gotten the right combination of texture and flavor in the filling or the right crust to take photos of.  So, please feel very privileged, because I think I’ve made over 10 pumpkin pies in the last few years, just to try to get the perfect combination.  And I think this is it.

And the bonus is, there’s no refined sugar, and it’s naturally gluten and dairy free, so people following Paleo diets will be able to partake.  And the other bonus is that it’s so easy to make … and if you’re not as fussy as I am about how it looks, it tastes awesome no matter whether the crust falls apart or not!

This came about as a mixture of other recipes and my experimentation.  I need to give kudos to Paleo Grubs (website here) and Elana’s pantry (website here) for inspiring me.  And I hope you guys don’t mind if I’ve taken a few liberties to come up with my own recipe …!

Paleo pumpkin pie with ginger crust
Serves 10
Print
Prep Time
15 min
Cook Time
50 min
Prep Time
15 min
Cook Time
50 min
382 calories
46 g
56 g
22 g
5 g
11 g
131 g
25 g
25 g
0 g
9 g
Nutrition Facts
Serving Size
131g
Servings
10
Amount Per Serving
Calories 382
Calories from Fat 188
% Daily Value *
Total Fat 22g
34%
Saturated Fat 11g
56%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 56mg
19%
Sodium 25mg
1%
Total Carbohydrates 46g
15%
Dietary Fiber 2g
8%
Sugars 25g
Protein 5g
Vitamin A
134%
Vitamin C
5%
Calcium
5%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the crust
  1. 2 1/2 cups almond flour
  2. 2 tbs ground ginger
  3. 1/2 cup coconut oil
  4. 1/2 cup honey
  5. 1 tbs lemon zest
For the filling
  1. 1 15 oz pumpkin puree tin
  2. 3 eggs
  3. 1/2 almond milk
  4. 1/3 cup honey
  5. 1 tsp vanilla extract
  6. 1 tbs cinnamon
  7. 1 tbs ground ginger
  8. 1/2 tsp nutmeg
  9. pinch cloves
Instructions
  1. Preheat the oven to 350F and spray a 9" pie tin with non-stick cooking spray.
For the crust
  1. Mix all the ingredients together until well combined.
  2. Press into prepared pie tin and set aside.
For the filling
  1. Mix together the pumpkin puree and eggs until all combined.
  2. Add the almond milk, honey, vanilla and spices and mix to combine.
  3. Pour the filling into the pie crust and bake for 45-50 minutes.
  4. Remove from the oven and set on a wire rack to cool for 30 minutes.
  5. Chill for at least 2-4 hours prior to cutting and serving.
beta
calories
382
fat
22g
protein
5g
carbs
46g
more
Cook at Home http://cookathome.info/

 

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