Paleo Pumpkin Pie Recipe (grain free)

This Paleo Pumpkin Pie tastes delicious and is grain and dairy free. This healthier Thanksgiving recipe has just the right amount of spice and a velvety filling you'll crave all season long!

Course Dessert

Cuisine American

Prep Time 10 minutes

Cook Time 55 minutes

Total Time 1 hour 5 minutes

Servings

Calories 301kcal

Author Erin Henry

Ingredients

Crust:

1 cup pecans
1/2 cup hazelnuts
4 tbsp coconut oil (room temperature), butter or ghee (if you can tolerate)
A pinch of sea salt

Filling:

1 can fresh or canned pumpkin puree about 1 ¾ cups
2 large eggs
1/2 cup local raw honey
1/2 cup full fat coconut milk
2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground cloves
1/4 tsp fresh grated ginger optional

Instructions

Preheat your oven to 350 degrees.
Process nuts in a food processor until finely ground or almost a flour consistency. Do not over process nuts, or you’ll end up with butter instead.
In a bowl, mix the ground nuts with the coconut oil or butter and then press the crust mixture in a pie plate and bake for 10 minutes.
While the crust bakes, mix all the filling ingredients together in a medium bowl.
Add the filling to the pre-baked crust, place back in the oven and bake for an additional 45 minutes.

Notes

Do not over process your nuts while in the food processor, or you’ll end up with butter instead!

Nutritional information is approximate and was calculated using a recipe nutrition label generator.

★ Did you make this recipe? Don't forget to give it a star rating below!

Nutrition