Paleo Pumpkin Pie

grain free/dairy free   paleo pumpkin pie
Dec. 21, 2012       Over the past couple of months I’ve been looking at the Paleo Diet.  The grain free and dairy free diet is not too far a departure from what I have needed to follow for quite a while with the gluten free and lactose free restrictions.  Thinking about the Holidays, and the fact that I didn’t want to give up things like pumpkin pie, if I commit myself to the Paleo diet, spurred me to play around with this recipe.  I tried a few different crust ideas but this one worked the best.  If you are not thinking in term of the grain free crust, the Gluten free Gingersnaps made by Mi-Del makes a great and easy crust.  Just grind up the cookies and mix them with melted butter (or non-dairy spread) and press into the pie pan. 

The following Paleo Pumpkin goes together in just a few minutes (not counting the baking and the cooling.)

Paleo Pumpkin Pie

1-15 oz. canned pumpkin
1/3 cup dark honey or coconut sugar
½ tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
¼ tsp. ground cloves
2 eggs, beaten
1-cup unsweetened almond milk (or milk of choice)

Pecan Meal Crust

1 1/2 cups finely ground pecans or walnuts 
3/4 cup almond flour
1/4 cup arrowroot or tapioca
1 egg white
2 Tbsp. dark honey
dash of sea salt

Preheat oven to 375 degrees.  Combine all crust ingredients, mix well, create a firm mixture.  Put into a 9” pie pan and press into the pan.  Prebake crust in 375 degree oven for about 20 minutes.  For filling, combine all ingredients in a medium bowl. Mix well, set aside until crust has baked and cooled for a few minutes.    
Pour custard mixture into the crust, place foil or crust protector around edge of the pie to prevent burning on the crust. (My crust was not covered and was overly brown, but still tasted fine.)  Reduce oven to 350 degrees, place pie into oven and bake for another 50 minutes or until pie is set in the center, when a knife inserted in the center comes out clean.  Cool at room temperature for at least one hour, then refrigerate.  Serve with whipped coconut cream (for paleo) or whipped cream, if desired.  Makes 8 servings.


  1. Sounds great, I can just imagine that yummy crust! :) Each week I am amazed by the wonderful loyal bloggers that return each week to link up their yummy food and information! I am so happy that each week we have a few new bloggers that join our group!

    Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)
    I hope to see you again next week!

    Cindy from

  2. I love the creativity of my fellow bloggers. As always, thanks for pinning and tweeting my recipe.