This delicious, creamy, smooth Paleo Pumpkin Pie is made with only wholesome, vegetarian ingredients.
Pumpkin Pie is one of my favorite pies. I was very particular that this recipe came out perfect, and I am immensely happy with it! During the photography, I had to decide how to style the pie using only paleo foods. I feel it’s part of my integrity to never misrepresent the foods I am sharing with you. So, I hit up my social media following for some ideas for Paleo pie decor.
I settled on using a coconut whipped cream, a sprinkle of cinnamon and toasted pumpkin seeds to decorate the pie. It was beautiful. My husband was so happy with how the Paleo Pumpkin pie tasted with the pumpkin seeds that he absolutely insisted I include them in the recipe. So I did!
If you ever want to replicate a photo from my recipes, message me. I’m always happy to share. I don’t use any weird secrets in my photography. Everything is edible, real food and was made following my exact recipe. I share lots of behind the scenes through Facebook and Instagram stories. I hope you’ve enjoyed all the sneak peeks of this amazing Paleo Pumpkin Pie!
Recipe Tips: For this recipe you will also need one paleo pie crust, par-baked according to the recipe. Also, you can substitute the spices for 1-½ TBS Pumpkin Pie Spice. It won’t taste the same though. My spice blend is unique 😉
Things you’ll Need: Pie plate (#sponsored)
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Jump to RecipeServes: 10 Prep Time: 5 Minutes Cook Time: 75 Minutes
Ingredients:
- 1 Paleo Pie Crust, par-baked
- 15 ounces Pumpkin Puree
- 1-½ Cups Non-dairy Milk
- 3 Eggs
- ¾ Cups Maple Syrup
- 2 teaspoons Cinnamon
- 1 teaspoon Nutmeg
- 1 teaspoon Ginger
- ½ teaspoons Cloves
- ½ teaspoons Allspice
- ½ teaspoons Cardamom
Optional Garnish:
- ⅓ Cups Pumpkin Seeds, toasted
Instructions:
- Preheat your oven to 425. Your pie crust should already be par-baked in a pie plate. This pie also works great crustless. If you do that, please lightly grease your pie plate first.
- Add the Pumpkin, Non-dairy Milk, Eggs, Maple Syrup, Cinnamon, Nutmeg, Ginger, Cloves, Allspice and Cardamom to a large mixing bowl, and whisk until well combined.
- Pour into the prepared pie plate/crust. Carefully place the pie into your oven at 425. Bake for 15 minutes, then without opening the oven, reduce the heat to 350. Continue to bake for 55-60 minutes.
- Serve room temperature or cold. If using, top with Pumpkin Seeds after the pie has cooled. Keeps in the fridge 5-6 days. This pie can be frozen, but be aware it may separate from the crust a bit.
Paleo Pumpkin Pie
Equipment
- Pie plate
Ingredients
- 1 Paleo Pie Crust par-baked
- 15 ounces Pumpkin Puree
- 1-½ Cups Non-dairy Milk
- 3 Eggs
- ¾ Cups Maple Syrup
- 2 teaspoons Cinnamon
- 1 teaspoon Nutmeg
- 1 teaspoon Ginger
- ½ teaspoons Cloves
- ½ teaspoons Allspice
- ½ teaspoons Cardamom
- Optional Garnish:
- ⅓ Cups Pumpkin Seeds toasted
Instructions
- Preheat your oven to 425. Your pie crust should already be par-baked in a pie plate. This pie also works great crustless. If you do that, please lightly grease your pie plate first.
- Add the Pumpkin, Non-dairy Milk, Eggs, Maple Syrup, Cinnamon, Nutmeg, Ginger, Cloves, Allspice and Cardamom to a large mixing bowl, and whisk until well combined.
- Pour into the prepared pie plate/crust. Carefully place the pie into your oven at 425. Bake for 15 minutes, then without opening the oven, reduce the heat to 350. Continue to bake for 55-60 minutes.
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