I asked this question the other day in my free Facebook community:
What comfort food do you wish you had a healthy option for?
While the most popular answer was pizza (check out my recipe here), the one that stood out the most was pie! Luckily, I already had this paleo pumpkin pie recipe in queue to post…just in time for Thanksgiving (I’m Canadian). It also happens to be my sister-in-law, Holly’s, favourite dessert! So it was a win/win.
Traditionally, pumpkin pie is of course made with a wheat-based crust. Being celiac, this doesn’t really work for me. I also stay away from grains so a simple swap for gluten-free flour wasn’t in the cards either. Instead, I used coconut flour for the base of the crust.
Since it absorbs a lot of moisture, coconut flour creates a dense end result which works great for a crust. It has almost a shortbread-like texture to it and tastes amazing with the pumpkin filling. It’s a great grain-free or paleo option for those that have a nut allergy, too!
The fall version of a classic PB&J combo is definitely pumpkin and warm spices. Cinnamon, ginger, nutmeg, and clove are my favourites to add to pretty much every recipe I make in the cooler months. Not only do they give an incredible flavour, but they’re also great for digestion. These four spices help to warm the body up in the colder months, as well.
When shopping for spices, quality matters. I buy all of my spices organically to make sure they haven’t been irradiated and are full of nutritional value. Irradiating food (exposing to ionizing radiation to kill bacteria) not only kills the good bacteria but also damages its nutrients.
Last week, I shared my Deliciously Healthy Pumpkin Spice Latte and talked about the awesome benefits of pumpkin (read it here). And yes, having a slice of this paleo pumpkin pie counts as having vegetables for dessert. 😉
And don’t forget to read the notes section of the recipe to make sure your pie comes out perfectly! Remember to take a picture of your creation and tag me Instagram so I can see it!
A decadent pumpkin pie made with warming spices and a grain-free coconut flour crust.
20 minPrep Time
60 minCook Time
1 hr, 20 Total Time
Yields 1 pie
You can use a 9” pie plate, the crust will just be thinner. The dough is semi-sticky, so I wet my hands a bit it or put some coconut oil on them to prevent the dough from sticking to my fingers. If using canned pumpkin, make sure it’s from a BPA-free lined can. Don’t skip heating the pumpkin and spices (especially if using canned pumpkin puree) because this take any canned flavour away and really allow the flavours to meld together. Pumpkin filling is quite runny before cooking but will set into the custard texture when baked. Check your pie crust after about 15 minutes - if it’s getting too brown, tent with aluminium foil or use pie crust shields. The pie tastes even better when made a day ahead because it allows for the flavours to deepen even further.