Paleo Pumpkin Pie
The best dairy free pumpkin pie you'll ever make!
Servings 8 slices
Calories 314kcal
Ingredients
Pie Crust
- 280 g blanched almond flour about 2 cups tightly packed
- 1 egg
- 2 tbsp lard or beef tallow, coconut oil, shortening, ghee, butter
- 1 tbsp cinnamon
- ¼ tsp Himalayan salt
Pumpkin Pie
- 1.5 cups pumpkin puree or mashed kabocha squash
- 1 tsp stevia powder or 1 tsp monk fruit powder
- 2 tsp cinnamon
- ¼ tsp ground cloves
- ¼ tsp cardamon ground
- ¼ tsp nutmeg
- 1 tsp ginger ground
- 3 eggs
- 240 ml coconut cream or heavy cream for dairy version
Instructions
- In a bowl, combine the almond flour, lard, egg, cinnamon and salt together. Mix with a spatula until the batter starts to stick together and start kneading with your hands until a ball forms.
- Place the dough over a piece of parchment paper and cover with another piece of paper. With a rolling pin, roll out the dough over the paper until it forms a circle that is about 10-11" for a 9’’ glass pie plate
. Peel the top parchment paper and flip the dough onto the 9" pie plate making sure all sides are covered. Peel the parchment paper and fix any issues you may have with the extra dough that falls on the side.
- Preheat the oven to 200C/400F.
- In a large bowl, combine the pumpkin puree, stevia powder, cinnamon, cloves, cardamon, ginger and nutmeg. Mix with a whisk until combined. Pour the coconut cream in and mix again. Add your eggs one at a time while mixing until all of the batter has been incorporated.
- Pour the batter into the pie plate and place in the oven. Bake for 45 minutes. Take it out of the oven and let completely cool before serving.
Video
Notes
- You can sub the almond flour for any other kind of nut flour.
- You can sub the stevia for monk fruit powder in equal amount. Make sure to use pure extract.
- You can sub the lard for shortening, coconut oil, beef tallow, or any other type of fat.
- You can sub the pumpkin puree for kabocha squash, but it'll add a bit more carbs.