Essentially what happened is that I attempted to make a Paleo (Grain Free, Gluten Free and Dairy Free) pumpkin pie for Thanksgiving and while the first version was good, it wasn’t great. I kept tweaking and after a few iterations developed this amazing Paleo Pie Crust and the pumpkin pie filling below.
This is a traditional style pumpkin pie, firm once cooled, mildly sweet and enhanced by the perfect mix of spices. While there is a touch of coconut milk, this pie doesn’t have a coconut taste to it at all.
This is delicious and not because it’s good for being “grain free”, “gluten free” or “dairy free” but because it is delicious all on its own.
It tastes like the real deal. I believe you could take this to any Thanksgiving, Christmas or celebration where pumpkin pie is served, not tell anyone it’s Paleo and they wouldn’t know the difference!
- For those who may just want to make the pie filling and use it for something else or are using a different crust, the filling is 3 Points Plus per serving based on 8 servings.
- My favorite brands of canned full-fat coconut milk are Natural Value and Native Forest. Both come in BPA-Free cans and Natural Value is free of any additives.
- 1 precooked and cooled Paleo Pie Crust
- 1 3/4 cup cooked pumpkin puree (or 1 15-ounce can organic pumpkin puree)
- 1/2 cup full fat coconut milk from a can
- 1/3 cup coconut palm sugar
- 1/4 cup pure Grade B Maple Syrup
- 1/2 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- pinch ground cardamom
- 2 large eggs, beaten
- Preheat oven to 350F. Combine pumpkin, coconut milk, palm sugar, maple syrup, vanilla, cinnamon, sea salt, ginger, cloves and cardamom in mixing bowl. Mix until well combined.
- In a separate bowl, beat eggs with a whisk until you see air bubbles (about 1 to 2 minutes) and whisk into pumpkin mixture until well combined.
- Pour pie filling into crust and use a spatula to level out and evenly spread if necessary. Place pie on a baking sheet and place into oven on the center rack.
- Bake undisturbed for 55 to 60 minutes until filling is set and doesn't look wet. Remove and allow to cool (in pie pan) on a wire rack for about an hour and then transfer to the refrigerator until ready to eat.
- The crust should stay crisp for at least 24 hours but I think this pie is best the day it is baked. Enjoy!