I think chocolate chip cookies (good, chewy, dense ones) are definitely my favorite dessert. Until Thanksgiving rolls around, and my favorite dessert switches to pumpkin pie. I think I love it for how nostalgic it makes me, and because it’s the perfect vehicle for lots of whipped cream:) So, when this paleo pumpkin pie turned out almost identical to the pies I grew up eating, you can imagine how happy I was. It’s SO good.
The crust is the real winner in this healthier pumpkin pie recipe. I made it with almond flour, coconut oil and 1 egg, and the texture and taste is really similar to the crust I grew up eating. The filling is only sweetened with maple syrup, making it completely free of refined sugar. There may be some changes to your normal recipe, but we had people over for dinner the other night and everyone loved this pie and had no idea I had used healthier ingredients. If you’re trying to trick your family this Thanksgiving, this pie should work for you:)
Since I love whipped cream on my pumpkin pie, I went to make my favorite coconut whipped cream before our friends arrived but realized every can of coconut milk we owned had melted so much that the cream was no longer separated from the coconut milk. This is not the ideal whipped cream situation, so none for us. Hot, humid, TX kitchen issues. Luckily it was amazing on its own.
You and your family will love this healthier pumpkin pie!
- For the Crust
- 2 c almond flour - blanched - I love Bob's Red Mill brand
- 1/4 tsp salt
- 1 egg
- 2 tbsp coconut oil - melted
- For the Filling
- 1 can pure pumpkin puree - not pumpkin pie filling
- 1/2 c full fat canned coconut milk - I love Taste of Thai brand
- 1/3 c maple syrup - real, not pancake syrup
- 3 eggs
- 1 tsp vanilla extract
- 1 tbsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/8 tsp salt
- Preheat oven to 350 F.
- Grease a pie plate with a small amount of coconut oil
- In a food processor, pulse the almond flour and salt to combine it
- Add the egg and the coconut oil and pulse until a ball forms
- Using your fingers, press the dough ball into the pie plate and up the sides as much as you can
- Combine all of the pumpkin filling ingredients in a large bowl and whisk to combine
- Pour the filling into the pie dish and bake for 50 minutes, or until the middle isn't jiggly
- Let it cool then place in the refrigerator until it's time to eat
- Serve with homemade whipped cream - like my coconut milk whipped cream
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