Paleo Pumpkin Cream Pie
Paleo pumpkin cream pie with an almond flour pie crust and pumpkin coconut cream pie filling. 20 minutes of prep, 10 minutes of baking. Gluten free, paleo, dairy free, refined sugar free and healthy dessert!
I get off pretty easy on Thanksgiving. I am in charge of starters and desserts. My favorite starter is this winter kale salad with apples and pecans. Everyone *loves* it, and it’s paleo!
For desserts, it has to be pie.
On Thanksgiving, there are really just 2 pies worth considering. Apple pie, and pumpkin pie. But want to know a secret? You’re probably going to be shocked.
I don’t like pumpkin pie.
I know. I know. I’m supposed to love it. It’s just a little too…vegetabley of a dessert.
Solution? This paleo pumpkin cream pie. It is 100 times better than standard pumpkin pie. It is fluffy and light, with sweetness and the perfect amount of pumpkin flavor.
And it’s perfect if you’re looking for a healthier Thanksgiving dessert too, since it is paleo, gluten free, dairy free, and refined sugar free.
The pie crust is perfection. Just 4 ingredients, and no need to chill OR roll out the dough. So easy! And delicious. It is made with almond flour, which gives it great texture and chew.
The filling is made from coconut whipped cream, pumpkin puree, maple syrup, and spices. The stand mixer does all the work for you.
You can make this pie 24 hours in advance. The longer it chills the better and the more intense the pumpkin cream pie filling gets.
Paleo Pumpkin Cream Pie
Ingredients
Paleo Pie Crust
- 2 cups blanched almond flour
- 1/4 teaspoon salt
- 2 tablespoons coconut oil, room temperature and solid
- 1 egg, beaten
Paleo Pumpkin Cream Pie Filling
- 1 14-ounce can coconut cream, chilled for at least 4 hours (Trader Joe's has the best coconut cream!)
- 1/2 cups pumpkin puree, NOT pumpkin pie puree
- 1/2 cup pure maple syrup
- pinch of cinnamon
- pinch of nutmeg
- pinch of cloves
Coconut Whipped Cream Garnish (optional)
- 1 14-ounce can coconut cream, chilled for at least 4 hours (Trader Joe's has the best coconut cream!)
- 2 tablespoons pure maple syrup
Instructions
Paleo Pumpkin Pie Crust
- In a food processor, pulse the almond flour and salt until combined. Add the coconut oil and egg, pulse until it resembles wet sand and clumps together.
- Pour the pie crust into a 9.5" diameter pie dish. Use your hands to spread in an even layer, and press.
- Bake at 350° for 10-12 minutes, until slightly golden brown.
- Allow to cool completely for at least an hour. Can be made 24 hours in advance.
Paleo Pumpkin Cream Pie Filling
- Open the BOTTOM of the cold coconut cream can, and pour out all the coconut water. (Save it to drink or add to smoothies!). Scoop the thick coconut cream into the bowl of a stand mixer with a whisk attachment, and beat over medium high for 1-2 minutes until fluffy.
- In a small mixing bowl, combine the pumpkin puree, maple syrup, cinnamon, nutmeg and cloves. Whisk to combine.
- Pour the pumpkin puree mixture into the stand mixture with the whipped coconut cream. Beat over medium high for 1 minute until combined.
- Pour the pumpkin cream pie filling in to the cooled pie crust. Spread in an even layer. Chill for at least 2 hours or until firm. Can be made 24 hours in advance.
Coconut Whipped Cream Garnish (optional)
- Open the BOTTOM of the cold coconut cream can, and pour out all the coconut water. (Save it to drink or add to smoothies!). Scoop the thick coconut cream into the bowl of a stand mixer with a whisk attachment, and beat over medium high for 1-2 minutes until fluffy.
- Add the maple syrup, and whip another minute until combined.
- Transfer the coconut whipped cream to a pastry bag with a star tip and pipe on to the edge of the pie before serving.
Serving
- Serve cold. Slice and serve.
More Paleo Desserts
Balsamic Strawberries with Coconut Whipped Cream
Paleo pie crust recipe via Elana’s Pantry.
This post contains affiliate links, thanks for the love!
4 Comments on “Paleo Pumpkin Cream Pie”
Just made it and I did not have a mixer and it still came out great! Thanks for the recipe. I’m going to try mixing baking the almonds and pecans and crushing them to make the base a little toastier.
It’s good to know it turned out well without a mixer Sophia. Thanks so much for the feedback, I really appreciate it.
I’m right there with you…Thanksgiving needs lots of apple and pumpkin pie! I hope you had a wonderful weekend, friend! And yay for the start of the holiday season! I’ve got to remember this pumpkin cream pie…looks SO good and easy to make, too!