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5 from 2 ratings

Paleo Pumpkin Cream Pie

aleo pumpkin cream pie with an almond flour pie crust and pumpkin coconut cream pie filling. 20 minutes of prep, 10 minutes of baking.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Servings: 1 pie
Calories: 391
Author: Natalie

Ingredients

Paleo Pie Crust

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.

Nutrition

Calories: 391 | Total Carbs: 23.2g | Protein: 5.7g | Fat: 9g | Fiber: 1.6g | Net Carbs: 22g