Smooth and creamy with a pumpkin-spiced, sweet flavor, this Traditional Paleo Pumpkin Pie will have you in fall heaven! Not only is this recipe easy to put together, but you won’t be able to tell it’s Paleo, gluten-free, dairy-free, refined sugar-free, or clean-eating by it’s mouthwateringly good taste!
When people think about Thanksgiving I imagine they picture the foods they’re most excited to eat. What is it for you? The steamy turkey, mashed potatoes, stuffing, bread rolls/croissants, a special, unique dish someone makes? 😋 Could it maybe be dessert? 😏 If you’re like me, I look forward to eating a slice of pumpkin pie with some a lot of whipped cream on top. 😍
Pumpkin pie is definitely my favorite pie. 😋🎃 Sadly, it seems like it’s only acceptable during the holidays. Why is that even a thing?! 😕 Regardless, I knew to save some room for dessert so I could enjoy indulging in a big slice. 😜
I obviously need like triple the amount of whipped cream for this. ☝🏼
I used to think the store-bought pumpkin pie was good—that was before I made this Traditional Paleo Pumpkin Pie. 😉 I wouldn’t say there’s no distinction between the two, but I’d be lying because … you guessed it … this Traditional Paleo Pumpkin Pie is way better! 👏🏼
My Homemade Pumpkin Pie Spice, the homemade, flaky crust, or the Paleo whipped cream topping might have something to do with it.
Or could it be that silky, custardy pumpkin filling?
By the way, how beautiful are these flowers? You can thank my mom for them and all the food props too! 💖😊💖
It’s the whole shebang! I’ve never actually seen or written this word down before, so I’m considering removing it after pronouncing it “she bang.” 😂 But since it made me laugh, I’m not going to rob you of joy. 😆
I’m hoping your eyes are already dazzled by the splendor of this Traditional Pumpkin Pie though. ✨🙌🏼✨
Of course, my number one taste tester/bestie/brother/business partner was the first one to try out this pie. 💁🏻
I had made Paleo pumpkin pie before, but I never wrote down the recipe—I’m crazy like that. I also didn’t use my very own Homemade Pumpkin Pie Spice before, so it really does make a difference. The flavor is more robust! 💥 It’s that extra sprinkle of love you can’t omit. 😘❤️
Nevertheless, Michael had something to relate it to. However, I think he enjoyed this Traditional Pumpkin Pie the most. 😊 Whenever I hear an immediate, “mmm!” I know it’s a winner, which is the result I got from him. Following with an, “I really don’t know how you do this. It tastes just like regular pumpkin pie, but better.”
Yes! That’s what I was going for! 🌟🌟🌟🌟🌟
One thing I’ve had trouble with lately is the crust of the last two pies (one Paleo Key Lime Pie (recipe coming this spring/summer 😋) and No-Bake Lemon Blueberry Cream Pie with a graham cracker crust) I’ve made. The crust kept sticking to my stupid pan. 😓 I’ll admit, I’m pretty good at making crusts, so I was so frustrated. ✋🏼 Instead of attempting to put more oil on the pan and anxiously waiting for the pie to cool to find that the pie won’t come out for the life of me, I decided to invest in a better pie pan. 💸
Hello, sexy Le Creuset “flame” pie dish. 😘 This pie dish looked like fall to me, and it did the job better than any pan I’ve owned! This first slice of pumpkin pie came right out! I was so happy and felt incredibly liberating chucking my not so trusty anymore $10 dollar glass pie dish in the trash! 💪🏼👊🏼
Seriously. 😈
You can be sure that I will be making this pie again for Thanksgiving this year! 🎃🍴You are too, right? 😌 Let’s go ahead and make it together! 💃🏻
Let’s start by making the crust. In a food processor, add the flours and spices and process until incorporated. Then, add the egg, coconut oil, vanilla, and maple syrup and blend until large crumbles form.
Press the dough in a 9-inch pie dish and poke the base with a fork to prevent puffing. Bake the crust on 350°F for 12-15 minutes, or until the edges are lightly golden. Set aside to cool a bit before adding the filling.
Next, let’s start on the irresistible pumpkin pie filling!
In a large bowl, add all the ingredients and whisk together.
Pour it into the par-baked crust and, using a spatula, even it out.
Bake the pie for about 45-50 minutes or until the top is set. You can put foil or a pie shield around your crust to prevent burning if needed.
Allow the pie to cool completely at room temperature and then store in the fridge for at least 2 hours before slicing.
Sounds easy enough right? I think so. It’s actually so easy, you might just want need to make it all year long! 😜
What’s going down for your Thanksgiving this year? Any traditions you and your family have? Will you be doing any cooking/baking?
I hope you get a chance to add this Traditional Pumpkin Pie to your Thanksgiving baking list! It’s seriously the best pumpkin pie I’ve ever had—and pumpkin pie is my favorite pie … just saying. I didn’t pull this recipe out of the sinless vault to not share its deliciousness with you! 😘 Get to baking, and don’t forget to take a picture 📷 and post it on social media, tagging @sabrinassinlesssecrets and hashtagging #sabrinassinlesssecrets so I don’t miss it! ❤️ #becausesinlessisdelicious #TripleS #sinlesssunday
- 1 ½ cups blanched almond flour (168g)
- ¼ cup tapioca flour/starch (30g)
- 1 tablespoon coconut flour (about 8g, but brands can vary so check the label)
- ¼ teaspoon cinnamon (preferably Ceylon)
- ¼ teaspoon sea salt
- ¼ cup unrefined, organic extra virgin coconut oil, melted and cooled (56g)
- 1 large organic egg, room temperature
- 1-2 tablespoons pure maple syrup (can sub raw honey)
- ½ teaspoon pure vanilla extract
- 1 15 oz. can organic pumpkin puree or 1 ¾ cup organic pumpkin puree
- ½ cup unsweetened vanilla almond milk (can sub another non-dairy milk of choice)
- ½ cup pure maple syrup
- 2 large organic eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 tablespoon Homemade Pumpkin Pie Spice (extra sprinkle of love, remember?)
- ⅛ teaspoon sea salt
- The cream from 2 cans full-fat coconut milk
- 2 tablespoons to ¼ cup pure maple syrup (can sub raw honey)
- ½ teaspoon pure vanilla extract
- Preheat the oven to 350°F.
- In a food processor or high-speed blender add the almond flour, tapioca flour/starch, coconut flour, cinnamon, and salt and blend until incorporated.
- Then, add the egg, coconut oil, vanilla extract, and maple syrup and blend until large crumbles form.
- Evenly press the dough in a 9-inch pie dish and poke all over the base with a fork to prevent puffing. Bake the crust for 12-15 minutes or until the edges are very lightly golden. Allow it to cool while you make the filling.
- In a large mixing bowl, add all the ingredients and whisk together.
- Pour the filling into the par-baked crust and bake for 45-50 minutes, or until the top is set. You can put foil or a pie shield around the crust to prevent burning, if needed.
- Allow the pie to fully cool at room temperature and then set in the fridge for at least 2 hours before slicing—I know, it’s hard, but it’s worth the wait. 😉
- In a large mixing bowl, add the coconut cream (not any of the water), maple syrup, and vanilla extract and mix with a stand or hand mixer until whipped and creamy!
You might want to let the cans of coconut milk sit at room temperature for 15-20 minutes before scooping out the cream if they're really cold.
If your coconut cream is a bit runny, it’s probably because you got some water in it. You can add 1 teaspoon – 1 tablespoon tapioca flour/starch or arrowroot starch to help thicken it.
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