Monday, October 15, 2012

Paleo Pumpkin Pie

It’s October and you know what that means?  Pumpkin season…pumpkin smoothies, pumpkin pie, pumpkin muffins, pumpkin spiced lattes, pumpkin soups…anything pumpkin is good for me. 

And this brings me to today’s recipe… a Pumpkin Pie that is so simple to make and a healthy alternative to the store-bought varieties (Costco being by far the bestest pumpkin pie you can buy – you see people leaving the store with carts full)… plus it tastes great. 

(This is not my own recipe.. I found it online somewhere a while ago and realized while making it that it’s Paleo Friendly – Bonus)

Pumpkin pie

Preheat your oven to 350F. 


  • 2 1/2 cups  mixed nuts (I used almonds, walnuts and hazelnuts)
  • 1/2 cup  chilled dates, pitted (about 5)
  • 1/2 tsp.  pure vanilla extract
  • 1/2 tsp.  Himalayan Sea salt
  • 1 tsp.  GF Baking Powder
  • 2 Tbsp.  butter (I used Ghee – a clarified butter)
  1. Process the nuts in your food processor until ground, but not too much as you don’t want to make nut butter. 
  2. Next add the rest of the ingredients to your nuts and pulse until well integrated. 
  3. Grease a 9 inch pie plate and press the nut mixture firmly on the bottom and sides of your dish. 
  4. Bake for 15 minutes, but keep an eye on the sides of the crust.  If it gets too dark, cover with aluminum foil. 
  5. While baking, make the filling.


  • 15 oz. 100% pure pumpkin puree
  • 1 cup  Coconut milk (canned, full fat)
  • 2 tsp.  pure vanilla extract
  • 1/4 tsp.  ground cloves
  • 1 tsp.  ground cinnamon
  • 1/2 tsp.  group nutmeg
  • 1/4 tsp.  ground ginger
  • pinch of Himalayan Sea Salt
  • 3 Tbsp.  raw, unpasteurized honey
  • 1 Tbsp.  Arrowroot powder
  • 3 eggs,  room temperature and whisked

  1. Add all ingredients into the food processor and mix until well combined. 
  2. Pour the pumpkin mixture onto the crust, but careful not to overfill. 
  3. There will be extra filling, so I filled 3 small ramekins 3/4 full to make pumpkin pudding.  (yummy).
  4. Bake the ramekins and the pie for 50 minutes.  If you shake the pie, the center should jiggle slightly. 
  5. Also monitor the crust during the baking process.  Again if it’s browning too fast, cover with foil slightly. 

Pumpkin pie1

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