Because even pumpkin pie can be nutritious! -> Refined sugar free, gluten-free, dairy-free pumpkin pie that happens to be healthy!
Now that we’re T + 1 day into fall, we can safely pumpkin the crap out of all of our foods, yes? Yes!
This time of year, e’erbody in the pumpkin haus goin’ cray-zee, and understandbly so: pumpkin is, in a word, delicious.
While I’m a uuuuge proponent for eating your body weight in pumpkin throughout the fall and winter months, I always suggest sauntering down the optimal path of gut happiness by making treats on he healthful end.
And in this way, we can make our pie and eat the whole dang thing, too.
Not that I’m telling you to eat an entire pie…but if you were going to, it should be this one.
Made dairy-free with coconut milk, sugar-free with maple syrup, and grain-free with a walnut crust, this amazing tasting pie is healthy in the most dumbfounding of ways.
Other than the fact that paleo desserts don’t make you want to curl up in a diabetic coma after you eat them, I find more often than not, they’re easier to prepare than the regular counterpart. There’s no other way to say it: homemade pie crust can be a royal time suck. I can’t be bothered by cutting in the butter, ice water, waiting for an hour to refrigerate…regular pie crust just isn’t my jam. But a pie crust that can be prepared in a blender or food processor that is healthier and easier and less time intensive? I’ll be the captain of that team!
The crust on this flavor fest involves a super simple whiz through your blender or food processor. It’s made from walnuts, dates, and a dash of cinnamon. For those of you who love the flavor of a graham cracker crust, you’ll love this one! It has that same graham-y, nutty flavor. Don’t panic if you have an aversion to walnuts, you can also use pecans. Serving suggestion: with a dollop of homemade coconut whipped cream for a little something special.
And that is all. When choosing to pumpkin, pumpkin wisely, my friends!
whooooole piece of the pie!
Paleo Pumpkin Pie
For the Crust
Paleo Pumpkin Pie Filling
Preheat the oven to 350 degrees F
Prepare the Crust:
Add the ingredients for the crust to a high-powered blender or food processor. Process until a thick, dough-like mixture forms.
Press the crust mixture into a 9-inch springform pan or pie dish and press firmly to make an even layer. If desired, use a piece of parchment paper to press down the crust to even it out. Refrigerate crust until ready to use.
Prepare the Pumpkin Pie Filling:
Add all of the ingredients for the pumpkin pie filling to a blender. Blend until smooth.
Pour the filling mixture over the crust. Place on the center rack of the oven and bake for 45 minutes to 1 hour (Mine took 52 minutes), or until the filling has set up and edges are golden-brown.
Allow pie to cool for 30 minutes, then cover and chill for 2 hours before serving. Once pie is chilled, remove the outer form of the pie pan (if using a spring form pan).
Cut thick slices of pumpkin pie and serve with coconut whipped cream.
Recipe Notes*You can also use honey
BUT WAIT! There’s more! Pumpkin, that is…
We all completely embrace that pumpkin is overplayed in the blog world, but let’s face it: We’re passionate about you pumpkining in the healthiest of ways. So here we are, bringing you healthful pumpkin treats to keep you on track through the fall and holiday seasons.
5 Healthy Ways to Eat Pumpkin:
Pumpkin Breakfast Cookies from Making Thyme for Health
3-Minute Pumpkin English Muffins from The Big Man’s World
Pumpkin Pie No Bake Protein Bites from Hummusapien
Pumpkin Yogurt Dip from The Lean Green Bean
Single-Serving Oatmeal Pumpkin Pancakes from Imma Eat That
Okay, now we’re done.