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Easy Paleo Pumpkin Pie

A delightful dessert capturing the essence of autumn with a rich, spiced pumpkin filling in a gluten-free crust.
Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Keyword: Fall, Paleo, Pumpkin
Servings: 8 servings
Calories: 250kcal

Equipment

  • Mixing Bowl
  • Pie Pan
  • Whisk

Ingredients

Crust Ingredients

  • 2 cups Almond Flour Provides a nutty flavor and tender texture.
  • 1/4 teaspoon Salt Balances sweetness and enhances flavors.
  • 1/3 cup Coconut Oil Melted, binds the crust together.

Filling Ingredients

  • 1 can Pumpkin Puree 15 ounces, the star ingredient for flavor.
  • 2 large Eggs Acts as a binding agent.
  • 1/2 cup Maple Syrup Adds sweetness and caramel-like flavor.
  • 1 teaspoon Ground Cinnamon Adds warmth and depth.
  • 1/4 teaspoon Nutmeg Freshly grated for best results.
  • 1/4 teaspoon Salt Enhances the flavors of the pie.

Instructions

  • Preheat your oven to 350°F (175°C).
  • In a mixing bowl, combine almond flour and salt. Whisk until well combined.
  • Add melted coconut oil and maple syrup to the almond flour mixture. Stir until fully incorporated.
  • Press the dough into a 9-inch pie pan evenly.
  • Bake the crust for 10-12 minutes until lightly golden.
  • In a separate bowl, combine pumpkin puree, eggs, maple syrup, cinnamon, nutmeg, and salt. Whisk until smooth.
  • Pour the pumpkin filling into the cooled crust.
  • Bake for an additional 40-45 minutes until filling is set.
  • Let the pie cool at room temperature for at least an hour before refrigerating.
  • Serve chilled or at room temperature.

Notes

For variations, consider adding cocoa powder, nuts, or additional spices.