I always bake two pies for Thanksgiving — one pumpkin pie and one other flavor that I change every year. This paleo pumpkin pie is quick and easy to prep. Once it’s in the oven, I can start on the cranberry sauce and put together the second pie. And my pre-Thanksgiving prep is almost done.
This year I used canned pumpkin puree to make the pumpkin pie. I ran out of time and didn’t get a chance to make homemade pumpkin puree. If you use canned pumpkin, make sure you get one that is just pumpkin, not pumpkin pie filling. That way you can control what else goes in your pie. I substitute coconut milk and honey for the traditional cream and sugar in this recipe. And I use my own pumpkin pie spice blend.
The crust for this pie is made with almond flour. I like it because it’s so simple and it doesn’t overpower the filling. Almond flour crusts, like anything made with nuts, can burn easily. So keep an eye on the crust and if it looks like it’s getting too brown, cover the crust with a pie shield or some aluminum foil to prevent burning.
- Preheat oven to 325 degrees.
- Mix crust ingredients until dough forms. Press into pie plate and bake for 10 minutes. Set aside to cool.
- Add filling ingredients to food processor and process until smooth. Pour into crust and bake for 50 minutes, or until filling is just set. Cover crust with pie crust shield or foil if it browns too quickly.
- Cool completely and refrigerate 2 hours.
Serve this paleo pumpkin pie with coconut whipped cream, if desired.