Adding to the Paleo holiday pie recipes here on our blog! We asked what pie everyone might like to see next it was a resounding “PUMPKIN PIE” please! You know what’s funny about that? I didn’t grow up enjoying pumpkin pie and it was never a consideration to add to the blog.
Fast forward a decade or so and lo and behold, we have pumpkin pie eaters in our family. Makenna’s hubby Russell loves it and the funniest one to learn about was my hubby Drew. Turns out, after over 30 years of being married, he’d never requested one since he knows it’s not my favorite. Learning new things never gets old and we have a new Paleo holiday pie to celebrate!
Using our blog favorite PALEO PIE CRUST recipe made this one super easy. It was just a matter of coming up with a spice blend that was enjoyable for the filling. It passed all the pumpkin pie taste testers here with “two thumbs up” from the masses.
Can you use a store bought pumpkin pie filling that comes all ready to use, sure! Do I think this filling recipe is better, absolutely! Having control over the ingredients used in a recipe is always a priority in the kitchen. In a pinch though, use what you can!
Use these PIE CRUST CUTTERS if you want to make cute cut outs like the ones used on top of the pie. Simply cut them out of the leftover pie crust scraps and bake them along with the pie. They don’t need to bake nearly as long though, so keep an eye on them. Before baking, sprinkle them with a bit of maple cinnamon sugar. You can even egg wash them before the cinnamon sugar if you want, but not required.
As always, please enjoy this recipe! If you happen to feel some warm fuzzy pie feelings while rolling out the pie crust, enjoy that too. The memories of making pie crusts growing up with my mom are so vivid and may find their way to your home as well.
a few of our favorite PIES on the blog:
Links to our favorite brands use in this recipe:
- Otto’s Naturals Cassava Flour
- Redmond Real Salt
- Coombs Maple Sugar
- Nellies Free Range Eggs
- Nature’s Charm evaporated coconut milk
holiday pumpkin pieCourse: DessertCuisine: holidayDifficulty: easy
the quintessential holiday pumpkin pie
1 uncooked PALEO PIE CRUST
¾ cup Coombs maple sugar
1½ tsp cinnamon
½ tsp Redmond Real Salt
½ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp ground cloves
2 large eggs, room temperature
½ tsp vanilla
14.5 oz can pumpkin purée
1 can evaporated coconut milk
*Egg wash (optional)
- Preheat oven to 425°
- Prepare pie crust as directed and finish edge as desired, set aside.
- In a small bowl whisk together maple sugar, cinnamon, salt, ginger, nutmeg and cloves. Set aside.
- Add eggs to a medium sized bowl. With a hand mixer beat until frothy then add vanilla, pumpkin purée and spice mix. Mix until fully combined and pour in evaporated coconut milk. Mix one last time until completely combined and smooth.
- Place unbaked pie crust on a baking sheet. Pour filling into the crust and carefully place in the oven. Bake for 15 minutes at 425°. Reduce oven temperature to 350°. If using the egg wash, remove the pie from the oven and brush edges. Return to the oven and bake for an additional 45-50 minutes or until a butter knife inserted into the center comes out clean.
- Remove from the oven and let it cool slightly then place in the fridge for at least 4 hours or overnight to set up completely. When ready to serve, top with your favorite non dairy whipped cream or vanilla ice cream and a dusting of pumpkin pie spice. Store leftovers in the fridge for up to 4 days.