Paleo Pumpkin Pie Recipe (grain-free)

This Paleo Pumpkin Pie tastes delicious and is grain and dairy free. This healthier Thanksgiving recipe has just the right amount of spice and a velvety filling you'll crave all season long!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 55

Total Time 1 5

Servings

Calories 301kcal

Author Erin @ Suburban Simplicity

Ingredients

Crust:

1 cup pecans
½ cup hazelnuts
4 tablespoon coconut oil (room temperature), butter or ghee (if you can tolerate)
A pinch of sea salt

Filling:

1 can fresh or canned pumpkin puree about 1 ¾ cups
2 large eggs
½ cup local raw honey
½ cup full fat coconut milk
2 teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon ground cloves
¼ teaspoon fresh grated ginger optional

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Instructions

Preheat your oven to 350 degrees F.
Process nuts in a food processor until finely ground or almost a flour consistency. Do not over process nuts, or you’ll end up with butter instead.
In a bowl, mix the ground nuts with the coconut oil or butter and then press the crust mixture in a pie plate and bake for 10 minutes.
While the crust bakes, mix all the filling ingredients together in a medium bowl.
Add the filling to the pre-baked crust, place back in the oven and bake for an additional 45 minutes.

Notes

Do not over-process your nuts while in the food processor, or you’ll end up with butter instead!

Nutritional information is approximate and was calculated using a recipe nutrition label generator.

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