7 Paleo Thanksgiving Recipes (3 of 7) – Pumpkin Pie

Pumpkin Pie

Here it is. The Thanksgiving dinner signature dessert: paleo pumpkin pie.

A little piece of heaven everyone looks forward to during this time of year. I am very excited and proud of this treat; I am confident you all will enjoy it as much as my husband, friends and I have. We’ve eaten it slowly and carefully to fully savor every single bite. I’ve even served it with our tiny little espresso spoons, that way puny bites are guaranteed ;). Crazy much?! Nah…just crazy about this paleo pie.

Thanksgiving is getting closer and closer! What are your plans for it this year?

7 Paleo Thanksgiving Recipes (3 of 7) - Pumpkin Pie
Prep time
Cook time
Total time
Serves: 12 pie slices
For the Crust:
  •        3 cups walnuts
  •        1 ½ teaspoon baking soda
  •        ½ teaspoon sea salt
  •        3 tablespoons organic unsalted butter (melted)
For the Filling:
  •        1 15oz can of raw organic pumpkin puree
  •        1 cup canned full-fat coconut milk
  •        1 teaspoon vanilla extract
  •        ¼ teaspoon ground cloves
  •        ½ teaspoon cinnamon
  •        ½ teaspoon ground nutmeg
  •        ¼ teaspoon ground ginger
  •        ¼ teaspoon ground cardamom
  •        ¼ teaspoon sea salt
  •        3 tablespoons RAW honey
  •        1 tablespoon arrowroot powder
  •        3 organic free range eggs
For the Crust:
  1. Preheat oven to 350 degrees.
  2. Place walnuts, baking soda and sea salt in food processor and blend until finely ground.
  3. Add butter and pulse until butter is mixed in.
  4. Using your spatula, scrape the mixture into your pie pan and using your fingers, spread the batter thinner across the bottom of the pan and thicker around the edges of the crust.
  5. Put the pie pan in the oven and bake for 15 minutes (place a baking dish underneath pie pan, so the crust doesn't burn).
  6. Remove the crust from the oven and let cool for about 15 minutes (while you prepare the filling).
For the Filling:
  1. Mix all of your dry ingredients together in a separate mixing bowl.
  2. Mix all of your wet ingredients together in a separate mixing bowl.
  3. Combine both wet and dry ingredients.
  4. Pour filling mixture into the baked crust (*Don’t overfill the crust – so you might have a little bit of batter left)
  5. Bake for 1 hour (at 350 degrees) or until the center of the pie is firm (be sure to place a baking dish underneath pie pan, so the crust doesn't burn).
  6. Let the pie cool completely before cutting.
 Tools You'll Need for the Crust:
- 9" pie pan
- Food processor
- Measuring cups
- Measuring spoons
- Spatula

Tools You'll Need for the Filling:
- 2 mixing bowls
- Measuring cups
- Measuring spoons
- Whisk and Spatula
Nutrition Information
Serving size: 1 slice -- Calories: 299 Fat: 27 g. Carbohydrates: 11 g. Protein: 6.69 g.

Pumpkin Pie

Pumpkin PiePumpkin Pie


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