Paleo Pumpkin Pie
Recipe Type: Dessert
Author:
Prep time:
Cook time:
Total time:
Serves: 8 slices
Pumpkin Pie is absolutely my favorite dessert on the planet and I am determined to make it much more often than just once a year in November. I aim to create the lowest sugar deserts possible and this one achieves that end as it is low in sugar but high in flavor. You will be sure to love it. I made a homemade Macadamia Nut Crust but you could also use Almond Flour for the crust. Happy baking and Pumpkin Pie eating!!
Ingredients
- Filling:
- 2 cups pumpkin puree (cooked from fresh pumpkin or 16 oz can)
- 2 eggs
- 1 additional egg yolk (yolk only)
- 1/2 cup heavy cream (or coconut cream)
- 1/4 cup coconut sugar (double if you like it sweeter)
- 1.5 tablespoons pumpkin pie spice
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
- For the Crust:
- 2.5 cups almond flour (or macadamia nut flour)
- 1/2 cup arrowroot flour
- 2 eggs
- 1/2 cup cold butter cut into small pieces
- 1.2 salt
- 1/2 teaspoon salt
- Serve with a dollop of freshly made whip cream!
Instructions
- For the Crust:
- Preheat oven to 350 degrees. In a mixing bowl( or food processor), add almond flour, arrowroot powder and salt. Mix until evenly distributed. Add cold butter pieces and work through with a pastry cutter or with your hands until well mixed. Then add 2 whisked eggs and mix until evenly distributed.
- Either roll out pie dough with a rolling pin and carefully transfer to a pie dish or else press into pie dish with your fingers. If desired crimp the edges.
- Bake for 12 minutes. Cool before adding filling.
- For the filling:
- In a large bowl, stand mixer or food processor, place all ingredients leaving eggs for last and mix until smooth. Add eggs one at a time and continue to mix. Set aside.
- Make the Pie:
- Preheat oven to 350 degrees.
- Pour filling into cooled pie crust. Bake for 1 hr on lower rack the oven. Loosely tent pie with foil to avoid burning the crust. Cool completely and chill for several hours before serving. Serve with dollop of whip cream. Enjoy!
Thank you to Mommy Potamus for inspiring the crust recipe. https://www.mommypotamus.com/almond-flour-pie-crust-recipe/
Thank you to Corganic for inspiring the filling. https://www.corganic.com/blogs/news/beef-tallow
Hi Amanda, I have followed you for years. Love your recipes and have tried your seasonal menus. I want to try this pie crust. I do have macadamia nuts and could use them but decided I want to try to start making a few baked goods. I went to Benefit Your Life website and can find no place the the buy the almond flour you mention. Can you point me in the right direction? Happy Holidays and a very Happy Healthy New Year. Sharon
Hi Sharon, I am so happy to hear from you!! Thank you so much for being a fan over the years. Unfortunately, Benefit Your Life no longer sells almond flour. I was so disappointed when I heard the news as they were a reliable source of organic and raw almond flour. I have not quite found a good replacement yet and have been getting the different kinds available at Whole Foods, my local food co-op and Costco. If I find a reliably good and affordable source, I will certainly make a post about it. In the mean time, you can always make your own by blanching your almonds and pulverizing then into flour (not but but butter). The trick is finding truly raw almonds and that are Organic. The USDA has insisted on pasteurizing all almonds in the US which I think it totally ridiculous. These are rarely labeled so the average consumer doesn’t know about this practice. Anyways, almonds or mac nuts will work good for this crust. I suspect pecan would work out well too. Please report back and let us know what you did and how it came out. Happy Holidays to you as well and Happy New Year!!