A slice of paleo pumpkin pie being served on a small white dessert plate with a side of whipped cream.

Paleo Pumpkin Pie

There’s never a bad time to try this delicious paleo pumpkin pie from Sonia at The Healthy Foodie.

Ingredients:

  • 1½ cup almond flour
  • ¾ cup crushed pecans
  • ¼ cup raisins
  • 3 tbsp coconut oil
  • 1 tbsp liquid honey
  • 1 tbsp blackstrap molasses
  • ¼ cup unsweetened applesauce
  • ½ tsp salt
  • ½ tsp ground cinnamon
  • ¼ tsp ginger
  • ¼ tsp allspice

For The Filling:

  • 2 cups pumpkin purée
  • 1 cup full fat coconut milk
  • ½ cup date paste
  • 2 tbsp blackstrap molasses
  • ½ tsp Himalayan salt
  • 3 eggs
  • 2 tsp of cinnamon
  • 1 tsp ground ginger
  • ½ tsp ground nutmeg
  • ¼ tsp ground cloves
  • ¼ tsp ground cardamom
  • ½ tsp lime zest

For The Crumble:

  • ¼ cup crushed pecans
  • ¼ cup unsweetened shredded coconut
  • ¼ tsp ground cinnamon
  • 2 tbsp raisins, chopped
  • 1 tbsp honey
  • 1½ cup almond flour
  • ¾ cup crushed pecans
  • ¼ cup raisins
  • 3 tbsp coconut oil
  • 1 tbsp liquid honey
  • 1 tbsp blackstrap molasses
  • ¼ cup unsweetened applesauce
  • ½ tsp salt
  • ½ tsp ground cinnamon
  • ¼ tsp ginger
  • ¼ tsp allspice

Directions:

Preparing the crust:

  • Preheat oven to 350F
  • Add all the ingredients to food processor and process until well combined.
  • Transfer to a well greased removable bottom deep pie dish and spread gently and evenly to the bottom and sides of the pan with a rubber spatula to form a crust.
  • Bake in the oven for 10 minutes.
  • Remove from oven, reshape by pressing gently as needed (the crust might poof a little) with a rubber spatula. Set aside.

Preparing the filling:

  • Add all the ingredients to the bowl of your food processor and process until smooth and creamy, about one minute.
  • Transfer to the reserved pie crust.
  • Bake in a 350F oven for 35-40 minutes, until filling is set and top gets slightly darker.
  • Turn off the oven and crack the door open. Allow pie to cool for a couple of hours, then take it out of the oven and let it cool completely before transferring it to the refrigerator, where you will leave it to cool for at least 8 hours, preferably overnight.

Preparing the crumble:

  • Add shredded coconut, raisins, pecans, salt and cinnamon to your food processor and pulse a few times until the texture resembles that of raw oatmeal. Transfer to a small non stick pan and toast over medium heat until slightly fragrant, about 30-45 seconds.
  • Add honey and stir until honey is completely melted and small clusters begin to form.
  • Remove to a plate and allow to cool completely.
  • Sprinkle over pie.

Nutrition Information:

Yield:

Serves 8-10

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