If you’re looking for a stunning paleo pumpkin pie, look no further. The filling comes together super easily in the blender and is poured into a hazelnut crust (you can use almond too). It’s a rustic pie that hits all the traditional flavor notes but without gluten or dairy! Sweetened with dates and spiced just right! You’re going to love this recipe!
Why You Need This Healthy Pumpkin Pie
Yes, being a paleo pie checks off a lot of boxes. Yet this recipe goes a step further to be gut-healing, anti-inflammatory and made with whole ingredients. Start with Roasted Kabocha squash, or pumpkin, skip the store-bought stuff. Sweetened with dates and packed with nutrient-dense grass-fed gelatin and egg yolks. The filling is so rich and thick, it’s hard to believe it’s actually good for you!
Grad Your Ingredients
- Hazelnut Meal might not be as popular as almond meal but it’s fattier and has a wonderful flavor to it. However you can use almond flour too!
- Kabocha squash are easy to find in the fall and have a wonderful sweet and nutty filling. I think they make the best pumpkin pie!
- Dates add fiber, sweetness and great flavor to this paleo pumpkin pie!
- Pastured gelatin helps the filling set and adds gut healing elements.
Step by Step Pumpkin Pie
- Stary by combining the flours in a food processor and pulsing.
- Cut in the cold lard and pulse until it looks like wet sand.
- Add in egg and pulse until it forms into a ball.
- Remove from food processor and wrap in plastic, refrigerate for 30 minutes.
- Separate two large sheets of parchment paper.
- Place on counter and dust with tapioca flour.
- Place the ball in center and pat down into a disk.
- Dust the disk with tapioca flour and cover with the second sheet.
- Use a rolling pin to roll out into a 10″ circle.
- Roll gently in an outward motion.
- Remove top sheet and carefully place the crust into pie pan by flipping it in.
- If it cracks, use wet fingertips to repair the cracks. .
- Fold excess over the edge and use a fork to gently imprint on it.
- Brush with egg wash.
- In 1/4 inch pattern make holes with a fork in the dough to prevent bubbling.
- Bake at 400F for 10 minutes. Remove and let cool to the touch.
- In a blender: puree pumpkin, persimmon, dates, coconut milk, and oil until smooth.
- You may need to use prod to keep it moving.
- Add in spices, salt, vanilla and gelatin powder, blend in until smooth.
- Add in egg and blend until smooth.
- Pour into cooled crust.
- Bake at 350F for 30 minutes. Let cool to room temperature before serving.
- Pour into cooled crust.
- Bake at 350F for 40 minutes or until a knife inserted in the center comes out clean. Let cool to room temperature before serving.
Frequently Asked Questions
Yes, you can use the canned puree, but I do think fresh is best!
The extra liquid could make it not set right, try coconut palm sugar, about 1 cup.
I don’t have an egg-free crust recipe. The filling could be made using gelatin only if you use 1/4 cup gelatin and heat the pumpkin to mix it in.
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Paleo Pumpkin Pie
- Prep Time: 1
- Cook Time: 45
- Total Time: 46
- Yield: 1 pie 1x
- Category: Dessert
- Method: Baking
- Cuisine: Holiday
- Diet: Gluten Free
Description
A decadent pie that actually good for you!
Ingredients
The Crust
- 1 cup hazelnut meal
- 1/2 cup coconut flour
- 1/2 cup tapioca flour + more for dusting
- 3/4 cup cold lard, cut into 1 inch chunks
- 1 tbsp cold water
- 1 egg
- 1 egg white + water (egg wash)
- pinch salt
For Filling:
- 2 cups roasted Kabocha squash, seeded, no skin
- 1 ripe persimmon (optional)
- 5 soaked dates, pitted
- 1/2 cup full fat coconut cream
- 1 tbsp coconut oil
- 1 tbsp Great Lakes Beef gelatin
- 1 egg
- 1 egg yolk (from the egg wash)
- pinch fine sea salt
- 1/2 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp nutmeg
- pinch ground clove
- 1 vanilla bean scrapping
Instructions
Roast the Squash
- Halve and seed 1-2 kabocha squash. Roast it at 400F for 30minutes or until tender, let cool and spoon out meat. Set aside.
For Crust:
- Sift together flours and salt.
- Cut lard into flour by pulsing together in food processor until it looks like wet sand.
- Add in egg and pulse until it forms into a ball.
- Remove from food processor and wrap in plastic, refrigerate for 30 minutes.
- Separate two large sheets of parchment paper.
- Place on counter and dust with tapioca flour.
- Place the ball in center and pat down into a disk.
- Dust the disk with tapioca flour and cover with the second sheet.
- Use a rolling pin to roll out into a 10″ circle.
- Roll gently in an outward motion.
- Remove top sheet and carefully place the crust into pie pan by flipping it in.
- If it cracks, use wet fingertips to repair the cracks. .
- Fold excess over the edge and use a fork to gently imprint on it.
- Brush with egg wash.
- In 1/4 inch pattern make holes with a fork in the dough to prevent bubbling.
- Bake at 400F for 10 minutes. Remove and let cool to the touch.
For filling:
- In a blender: puree pumpkin, persimmon, dates, coconut milk, and oil until smooth.
- You may need to use prod to keep it moving.
- Add in spices, salt, vanilla and gelatin powder, blend in until smooth.
- Add in egg and blend until smooth.
- Pour into cooled crust.
- Bake at 350F for 45 minutes or until a knife inserted near the center come out clean. Let cool to room temperature before serving.
- Enjoy! I didn’t make any, but coconut whipped cream would be pretty sexy on this pie too!
Nutrition
- Serving Size: 1/8 Pie
- Calories: 412
- Sugar: 4g
- Fat: 31g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 15g
Keira says
this looks tasty, adding this to the thanksgiving menu
Alisa says
This pie is so lovely. I topped my serving with a whipped coconut cream and I was in heaven!