Paleo Pumpkin Pie Recipe
This easy no-bake paleo pumpkin pie has a creamy, spiced pumpkin filling and a naturally sweetened crust made with dates, almonds, and coconut. It takes about 20 minutes to prepare and is a convenient make-ahead dessert for Thanksgiving or other fall gatherings.
Servings 16 slices
Calories 138kcal
Ingredients
For the filling
- 400 ml full-fat canned coconut milk refrigerated for several hours
- 225 g pumpkin puree
- 19 g unflavored powdered gelatin
- 1.3 g ground cinnamon
- 0.7 g ground nutmeg
- 0.7 g ground cloves
- 63 g honey or maple syrup
For the crust
- 10 dates pitted and soaked in water
- 75 g almond flour
- 45 g unsweetened shredded coconut
- ⅛ teaspoon fine sea salt
Instructions
Prepare the crust
- Process the soaked, pitted dates, almond flour, shredded coconut, and salt in a food processor until well combined. The mixture should hold together when pressed between your fingers.
- Divide the mixture between two 6-inch pie pans and press it firmly over the bottom of each pan. Use the bottom of a spatula or glass to smooth the crust, if needed. Set the pans aside while preparing the filling.
Prepare the filling
- Open the chilled can of coconut milk and spoon the thick layer of coconut cream into a blender. Reserve the thinner liquid underneath.
- Pour the reserved coconut liquid into a small saucepan. Sprinkle the powdered gelatin evenly over the cold liquid and let it bloom for about 5 minutes. If there isn't enough liquid to hydrate the gelatin, add a little cold water.
- Gently heat the gelatin mixture over low heat, stirring until completely dissolved. Do not boil.
- Add the pumpkin puree, cinnamon, nutmeg, cloves, and honey or maple syrup to the blender with the coconut cream.
- Pour in the dissolved gelatin mixture and blend until smooth and well combined.
Assemble the pies
- Pour the pumpkin filling over the prepared crusts, dividing it evenly between the two pans.
- Refrigerate for several hours, until the filling is completely set and firm enough to slice. The pies can also be prepared the day before serving and refrigerated overnight.
- Once set, slice and serve.
Video
Notes
Coconut milk: Use full-fat canned coconut milk rather than the thinner variety sold in cartons. The amount of cream and liquid can vary between cans, affecting the color, coconut flavor, and consistency of the finished pie. If your can contains very little liquid, add a little cold water to bloom the gelatin. If it contains an unusually large amount of thick cream, you can leave some out for a more pronounced pumpkin flavor, although this may also affect the texture.
Gelatin: Use unflavored powdered gelatin. Allow it to bloom in cold liquid before gently heating until completely dissolved.
Pumpkin puree: Homemade or canned pumpkin puree will work. Avoid sweetened pumpkin pie filling.
Make-ahead: Prepare the pies the day before serving and keep them covered in the refrigerator.
Storage: Keep refrigerated and consume within 3–4 days. Freezing hasn't been tested and may affect the texture of the filling.
Nutrition
Calories: 138kcal | Carbohydrates: 9g | Protein: 3g | Fat: 10g | Saturated Fat: 7g | Sodium: 9mg | Potassium: 136mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2385IU | Vitamin C: 0.9mg | Calcium: 25mg | Iron: 1.4mg