This Paleo Pumpkin Pie Recipe is a Thanksgiving classic made gluten free and dairy free. Includes vegan and keto/low carb options.
This classic Thanksgiving and fall recipe got a few modifications so that almost anyone with any dietary restriction can enjoy it. First there is a gluten-free crust (that also happen to be low carb). Then the healthy pumpkin pie filling is made dairy free and naturally sweetened. And even a sugar-free sweetener can be used.
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Ingredients & Substitutions
- Pie Crust - I use this coconut flour paleo pie crust recipe made with coconut oil instead of butter for paleo/vegan version
- Pumpkin Puree - pure pumpkin; not pumpkin pie filling
- Eggs - for a vegan, egg-free alternative use aquafaba. ½ cup of chickpea liquid whipped until doubles in volume
- Pumpkin Pie Spice - a spice mix with cinnamon, ginger, cloves, nutmeg, and allspice added in. Here is my homemade pumpkin pie spice
- Maple Syrup - my favorite sweetener alternative to refined sugar. I use it all the time in everything. If you prefer a granulated sweetener though, you can use ⅔ cup of coconut sugar instead. Or a liquid or granulated sugar-free alternative (like monk fruit sweetener)
- Almond milk and coconut cream - these two ingredients together replace the evaporated milk that is called for in most traditional pumpkin pie filling recipes. Almond milk alone is too thin and watery. And using all coconut milk or cream could give the pumpkin pie an overpowering coconut flavor. Together they have the right kind of texture and flavor. A thicker, creamier plant milk like cashew milk could probably be used to replace the almond milk/coconut cream combination.
See recipe box for details
Directions
1. Whisk together all pumpkin pie filling ingredients until well combined.
2. Pour filling mixture into a pre-baked 9-inch paleo pie shell. Tap pan on counter to remove air bubbles.
3. Bake for 40-50 minutes until the filling has darkened and puffed up or until internal temperature reaches 160°F (72°C).
4. Turn off the oven but leave the pie inside with the door cracked open. After 2 hours transfer to fridge to cool fully.
Tools
I now swear by my food thermometer tell me when the pumpkin pie is done.
If you are worried about the edges of the gluten-free pumpkin pie crust darkening too much before the filling is done baking, you can use a pie crust shield to protect the edges.
Serving Suggestion
Serve this paleo pumpkin pie cool from the fridge. Top each slice with some whipped coconut cream and a sprinkle of pumpkin spice.
If you prefer warm pumpkin pie, pull it from the fridge and place it in a 300°F oven for 15 minutes before serving.
Storage
Store any remaining pumpkin pie covered in the fridge for up to 5 days.
Troubleshooting: Why is my filling cracking?
When I made my first healthy pumpkin pie recipe it looked beautifully smooth when I pulled it from the oven, but as it cooled on the counter the center started splitting and cracking until it looked like a miniature Grand Canyon.
After my initial disappointment I read up on this issue and learnt that a cracking custard pie filling usually means that it was overbaked. So this is when I started to always use a food thermometer to determine exactly when my pumpkin pie is done (see above).
Another factor contributing to a cracked filling could be too rapid cooling that shocks the custard and makes it rip. That's why I now recommend to cool the pie gently by simply turning off the oven can cracking the door open, but not removing the pie until it has cooled down.
Common Question
Absolutely! Pumpkin can be part of a Paleo diet. It's a nutrient-rich vegetable that aligns with the principles of the Paleo diet, which focuses on whole, natural foods. Just make sure you're not using canned pumpkin pie filling that may contain additives or sugars. Opt for fresh or canned pumpkin puree.
To prevent a soggy crust when making pumpkin pie, try blind baking the crust. This involves partially baking the pie crust before adding the filling. Another technique is brushing the unbaked crust with egg white, which acts as a barrier to keep moisture from the filling from soaking into the crust. Additionally, make sure the filling is the right consistency and not too watery.
Pumpkin pies have a long history in North America, with the early colonists adapting their recipes to include pumpkins. Pumpkin pie is often associated with Thanksgiving and became a symbol of American harvest traditions. The world's largest pumpkin pie weighed over 2,000 pounds and was made in 2005. Pumpkin pie spice usually consists of cinnamon, ginger, nutmeg, cloves, and allspice.
Pumpkin pies can pull away from the crust when they're overbaked or if there's too much space between the crust and the filling. Overbaking can cause the filling to crack and separate from the crust. To prevent this, it's important to follow the recommended baking time and temperature, and make sure the filling is set but not overcooked.
Related
More delicious dessert recipes for the holidays:
Recipe
Paleo Pumpkin Pie Filling
Ingredients
- 1 paleo pie shell
- 1 can pumpkin puree (15 oz) not pumpkin pie filling
- 2 large eggs or ½ cup aquafaba whipped until about doubled in volume
- ½ cup unsweetened almond milk
- ⅓ cup coconut cream
- ⅓ cup maple syrup or sugar-free maple flavoured monk fruit syrup or ⅔ cup coconut sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 pinch sea salt
Instructions
- Preheat your oven to 375°F (190°).
- Whisk together all pumpkin pie filling ingredients in a large bowl until well combined.
- Pour the filling mixture into a pre-baked 9-inch (23cm) paleo pie shell. Tap the pie pan into the counter a few times to even out the filling and to bring up any air bubbles.
- Transfer the pie to the preheated oven and bake for 40-50 minutes until the filling has darkened and puffed up on the edges. The centre should still be a little jiggly. You can also insert a food thermometer in the centre. The pie is done when the centre reaches 160°F (72°).
- Cool the pie gently to avoid cracking in the filling. Turn off the oven but leave the pie inside with the door cracked open. After cooling to room temperature for about 2 hours transfer the pie to the fridge to cool fully.
- If you want to enjoy the pie warm, reheat it in a 300°F (150°C) oven for 15 minutes.
- Top with whipped coconut cream and sprinkle of pumpkin spice or cinnamon.
Notes
Nutrition
Pin Paleo Pumpkin Pie Filling Recipe for later?
Luis Paniagua
Hi, is there anything else I can use instead of vanilla extract? I’m having trouble finding one that’s alcohol free.
Regina | Leelalicious
You can omit it. Or use a vanilla bean powder, if avoiding alcohol based vanilla
Donya Jones
I am wondering if honey would work instead.We are dealing with so many food issues and need to stay with honey right now. I think I will try it this week and then make it again for Thanksgiving if it works!!
Regina
Yes, honey should work well as sweetener in this recipe
Susan Jones
I prefer maple sugar to coconut sugar. Have you ever tried it with maple sugar?
Regina
Hi Susan, I have only tried the recipe with maple syrup, but I think maple sugar should work just as well