Paleo Pumpkin Pie
A lighter, grain-free dessert that combines a flaky almond flour crust with a creamy pumpkin filling, perfect for a cozy treat without the sugar crash.
Ingredients
For the Crust
- 2 cups super fine almond flour Provides a naturally buttery taste.
- 1/4 cup tapioca starch Adds tenderness to the crust.
- 1/2 cup ghee or refined coconut oil Use cold for flakiness.
- 1 large egg Helps to bind the crust.
- 1 tablespoon maple syrup Adds a touch of sweetness.
- 1/2 teaspoon sea salt
- 1 teaspoon cinnamon Wakes up the flavor of the crust.
For the Filling
- 1 cup pumpkin puree Not pumpkin pie filling.
- 1 can full fat coconut milk Provides a creamy texture.
- 2 large eggs Key for a custard-like filling.
- 1/3 cup maple syrup For balanced sweetness.
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon Adjust to taste.
- 1/2 teaspoon ginger Spice for the filling.
- 1/4 teaspoon nutmeg Add a warm flavor.
- 1/4 teaspoon cloves Use sparingly for added spice.
Instructions
Make the Dough
- Whisk almond flour, tapioca starch, cinnamon, and sea salt in a bowl.
- Cut in cold ghee or coconut oil with a pastry cutter until sandy with small pea-sized bits.
- Stir in one beaten egg and a drizzle of maple syrup. The dough should hold when pressed. If dry, add a teaspoon of ice water at a time until it comes together.
- Gather into a disk and wrap in parchment.
Chill and Roll
- Chill the dough for 30 to 45 minutes.
- Roll between two sheets of parchment to a circle about 11 inches wide.
- Peel the top sheet and invert into your pie dish. Patch any cracks with extra dough and prick the bottom lightly with a fork.
Blind Bake
- Line the crust with parchment, add pie weights, and bake at 350°F for 10 to 12 minutes until just set at the edges.
- Remove weights and parchment, then bake for 5 more minutes to dry the base.
- Let it cool slightly while you mix the custard.
Mix the Filling
- Whisk pumpkin puree, coconut milk, maple syrup, eggs, vanilla, cinnamon, ginger, nutmeg, and cloves until smooth and glossy.
- Taste and adjust spices as needed.
- Pour the mixture into the warm crust.
Bake and Cool
- Bake at 350°F for 40 to 50 minutes, until the edges are set and the center has a gentle wobble.
- If the crust browns too quickly, tent the edges with strips of foil.
- Let the pie cool on a rack until room temp, then chill for at least 3 hours before slicing.
Notes
Keep dough cold for best results. Ghee enhances flavor while coconut oil keeps it dairy free. Blind baking the crust prevents sogginess, and chilling helps set clean slices.