Paleo Pumpkin Pie (Nut-Free)

pumpkin pie 2Thanksgiving is just around the corner! If you wanna keep it paleo this year, include my paleo pumpkin pie in your dessert line-up! I use Otto’s cassava flour to make the crust. It’s my new favorite baking flour. It subs 1:1 for wheat flour and has a great texture for baked goods. You have to order it online – but it’s free shipping!

You know what really irks me? When I see Christmas stuff out before Thanksgiving – and people going “Black Friday” shopping on Thanksgiving! Why do people feel like need to skip straight from Halloween to Christmas and forget about Thanksgiving? Thanksgiving is an important holiday. We should always be thankful for everything we have in our lives – you never know when it might be taken away. Just some food for thought. I love Christmas too, but let Thanksgiving have it’s day to shine first. And come on, Thanksgiving is awesome, you get to eat all the food!

My Shaved Brussels Sprouts are also the perfect accompaniment to your turkey, potatoes, and cranberries. You may also like my Pumpkin Butter, Chocolate Pudding Pie, and Pumpkin Spice Brownies.

Easy- ***
Fast- *
Spicy- no

Paleo Pumpkin Pie
Print Recipe
Servings Prep Time
8 people 5 minutes
Cook Time Passive Time
1.5 hours 4+ hours
Servings Prep Time
8 people 5 minutes
Cook Time Passive Time
1.5 hours 4+ hours
Paleo Pumpkin Pie
Print Recipe
Servings Prep Time
8 people 5 minutes
Cook Time Passive Time
1.5 hours 4+ hours
Servings Prep Time
8 people 5 minutes
Cook Time Passive Time
1.5 hours 4+ hours
Ingredients
Crust Ingredients
Filling Ingredients
Servings: people
Instructions
  1. Pre-heat oven to 400 degrees
  2. Grease your pie dish with butter or coconut oil
  3. In a large bowl, mix together cassava flour, coconut sugar, cinnamon, salt, and melted butter until well-combined
  4. Spread into pie dish until you have an evenly formed pie crust
  5. Set aside
  6. In a separate large mixing bowl, using an electric mixer, combine the pumpkin, coconut cream, eggs, maple syrup, cinnamon, and pumpkin pie spice
  7. Pour pumpkin mixture into crust and bake for 20 minutes
  8. Reduce oven temperature to 350 degrees and bake for another 45 minutes or until toothpick comes out clean
  9. Let cool and move to refrigerator until chilled
  10. Slice and serve
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2 comments

  1. Pumpkin pie is my absolute fave! Do you know the calorie count Jill?

    • I don’t normally count calories, but I just added everything up for you and the whole pie comes to 4,799 calories. So if you cut it into 8 slices, it would be about 600 calories per slice (and less if you cut smaller pieces, obviously).

      Now that I see that in numbers, I’m not feeling too great about the 4 huge slices I ate in the past 3 days LOL…

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Hey you! My name is Jill and I'm a Nutritional Therapy Consultant. Since discovering paleo back in 2012, nutrition/wellness/fitness have become my passions. I used to be a cigarette smoker, fast food eater, and completely sedentary party girl. So, trust me, I've been there. I get it. I know change is hard. That's what I'm here for- to help you change your lifestyle & feel the best you possibly can!
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