Paleo Pumpkin Pie

Finally, a Successful G-F, D-F, Paleo Pumpkin Pie

Let’s face it when you don’t eat gluten or dairy due to food sensitivities, baking is a gamble.  I’ve unsuccessfully tried a few versions of pumpkin pie over the years – experiments that are not worth repeating. But this year I succeeded, at least to my tastes and hopefully yours too.  It’s crustless which traditional pie folks will baulk at, but I’m an unconventional eater.

I combined two recipes – this one from Live Strong and this one from Paleo Mom. The coconut cream topping is complements of my friend and fellow nutritionists Coleen Walsh at Harvesting Nutrition. If you’re looking for a new pumpkin recipe, I recommend this one.  I thought it was yummy! Maybe post-Thanksgiving pie if you didn’t get your fill, dessert for Christmas time, or next fall.  I’ll be making this one again for Christmas.

Here’s my new combo recipe.

Paleo Pumpkin Pie

1 3/4 cups (15 ounces) organic pumpkin (I used the unsweetened canned version)

2/3 cups raw walnut halves

1/3 cup raw unsalted cashews

4 whole eggs

1/2 cup raw honey (My pie was not very sweet with this amount, which I liked.  If you want it sweeter, try ½ cup maple syrup plus 1 tablespoon raw honey)

2 tsp ground cinnamon

1 tsp ground nutmeg

1 tsp ground ginger

1/2 tsp ground cloves

1 tsp coconut oil

Handful of whole pecans

  1. Preheat oven to 350F
  2. Grease an 8×8 glass pan with the coconut oil. (I didn’t have a glass pan this size so I used a cheap tin foil one and it worked fine.)
  3. Place cashews and walnuts in a food processor or blender and pulse until finely ground.
  4. Add eggs and honey and blend for 2-3 minutes until completely smooth (add some water if it’s too thick for your food processor or blender to puree well). Paleo Mom says, “It is very important to blend until completely smooth, otherwise your custard will be watery.”
  5. Add pumpkin and all the spices, and blend until combined.
  6. Pour into oiled pan. Spread the top out evenly with a spatula.pumpkin pie
  7. Bake for 40 minutes at 350F.
  8. Garnish with pecans.
  9. Allow pie to cool completely before serving.
  10. Top with coconut cream.

Pumpkin Coconut Crème:

(Courtesy of Coleen Walsh at Harvesting Nutrition)

1 can full-fat coconut milk
1/2 can unsweetened, plain pumpkin purée
1/2 teaspoon cinnamon (option to add more to taste)

¼ tsp of nutmeg (option to add more to taste
2 TBSP raw honey (or 2-3 droppers full of Stevia drops or your favorite natural sweetener to taste)
1 teaspoon vanilla extract
pinch of fine Sea Salt

  1. Chill coconut milk in refrigerator overnight. Remove from the fridge gently, be sure not to shake it.
  2. Open the can and remove the thick cream in a mixer bowl and whip until it starts to firm up. (save the clear coconut water for smoothies).
  3. Add the pumpkin, cinnamon, sweetener and salt and whip until it forms soft fluffy peaks.
  4. Serve over pumpkin pie



Disclaimer: Nutrition therapy is not intended as a diagnosis, treatment, prescription, or cure for any disease, or as a substitute for medical care. Jen Marshall and Stacy St Germain are not licensed medical providers. Nutrition plans are not intended as a substitution for traditional medical care, nor should be interpreted as medical advice, but instead is an adjunctive and supportive therapy.