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Paleo Pumpkin Pie

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Ingredients

Adjust Servings:
1 Paleo Pie Crust, par-baked per recipe
15 ounces Pumpkin Puree
1-1/2 Cups Non-dairy Milk
3 Egg
3/4 Cups Maple Syrup
2 teaspoons Cinnamon
1 teaspoon Nutmeg
1 teaspoon Ginger
1/2 teaspoons Ground Cloves
1/2 teaspoons Allspice
1/2 teaspoons Ground Cardamom
Optional Garnish
1/3 Cups Shelled Pumpkin Seeds, toasted

Nutritional information

107
Calories
2.1g
Total Fat
55.8mg
Cholesterol
54.7mg
Sodium
20.4g
Total Carbohydrate
15.8g
Sugars
2.7g
Protein

Paleo Pumpkin Pie

Cuisine:

    This delicious, creamy, smooth Paleo Pumpkin Pie is made with only wholesome, vegetarian ingredients.

    • 80 Minutes
    • Serves 10
    • Easy

    Ingredients

    • 1 Paleo Pie Crust, par-baked per recipe

    • Optional Garnish

    Directions

    Share

    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

    Happy Cooking! Be sure to comment.  I’d love to see your pictures, answer your questions and hear your experiences.  If you like my content, please subscribe and follow us on Pinterest, Instagram, Twitter, Facebook, and YouTube.  Don’t forget to click that Yum Button! See all our recipes on your Yummly app. 

    #BetheMasterofMealtime   #CandidlyDelicious

    Paleo Pumpkin Pie

    Prep Time: 5 minutes

    Cook Time: 1 hour, 15 minutes

    Total Time: 1 hour, 20 minutes

    Yield: 10

    Calories per serving: 107

    Fat per serving: 2.1g

    Paleo Pumpkin Pie

    This delicious, creamy, smooth Paleo Pumpkin Pie is made with only wholesome, vegetarian ingredients.

    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

    1. 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.
    2. 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.
    3. 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.
    4. 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.

    Notes

    This pie can be made crustless, or you can make the paleo pie crust from CandidlyDelicious.com or any other paleo crust.

    Schema/Recipe SEO Data Markup by Yummly Rich Recipes
    https://candidlydelicious.com/recipe/paleo-pumpkin-pie/

     

    Steps

    1
    Done

    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.

    2
    Done

    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.

    3
    Done

    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.

    4
    Done

    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 Pie Crust by Candidly Delicious
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