Pumpkin Pie

Pumpkin Pie is my all time favorite Pie. It seriously rocks my world every thanksgiving.

I recently developed a tasty, paleo pie crusts that has taken me several months to get right. *moment of silence for my poor family* who have been my taste testers. Ha.

I love this pie. It’s such a treat being able to make a paleo pie that doesn’t compromise its flavor for health. This is fun twist on your average pie. I have a secret that makes it extra savory! Any guesses? It’s Apple Butter! It is soooo good! You can thank me later! 😉 But seriously. This Pumkin Pie is truly a gem this thanksgiving—or anytime you’re in for a good pie.

Happy Feasting!

What You’ll Need:

For the Pie Crust:

1.5 cups of almond flour
1.5 cups of arrowroot powder
1 egg
1/4 cup of cold ghee
1/4 cup of cold water
1 T apple cider vinegar
1/2 t baking soda
1/4 cup coconut sugar
3 dashes of cinnamon

For the Pumpkin Pie Filling:

1 cup of pumpkin purée
1 cup of apple butter
1/4 cup honey
1/4 cup coconut sugar
1/2 t salt
1 tsp cinnamon
1/4 tsp ginger
1 tsp vanilla
3 eggs, separated
1/2 almond milk

How to Prepare:

Crust:
Mix all ingredients in stand mixer
Divide the dough into equal balls, set one aside.
Roll out on parchment or wax paper using arrowroot powder to lightly coat to prevent sticking.
Transfer to pie pan
Bake at 350° for 15-18 minuets

Pie Filling:
Mix all ingredients together. 1 full egg + 2 egg yolks go into batter. Separate the whites into a separate small dish.
Whisk all ingredients together and pour into prepared pie crust.

If you are using the second half of the dough to make a pretty crust read along to the following: (It is much easier than it looks and it’s pretty!) If your going to bypass this part you can use the dough for a second Pie or save in the fridge for up to three days or even freeze for a few months!

For the pie topping:

Roll out remaining dough. Cut in desired shapes and then lay out flat on top of the pie wherever desired.

Cover extra pie dough topping with remaining egg whites and dust on coconut sugar.
Bake at 350° for about 60 min. Covering the pie dough with foil until the last 15 minuets or so.

Note: The pie will be jiggley in the center when it’s finished. It will continue to cook as it rests.

Enjoy!

Print Recipe

Pumpkin Pie

Best Paleo Pumkin Pie.

Course

Dessert

Cuisine

Holiday

Keyword

Paleo

Prep Time

15 Minuets

Cook Time

60 Minuets

Servings

People

Ingredients

Pie Crust

• 1.5 Cups Almond Flour
• 1.5 Cups Arrowroot Powder
• 1/4 Cup Cold Water
• 1/4 Cup Cold Ghee
• 1/4 Cup Coconut Sugar
• 1 Large Egg
• 1 Tbsp Apple Cider Vinegar
• 1/2 Tsp Baking Soda
• 1/4 Tsp Salt
• 3 Dashes Cinnamon

Pumpkin Pie Filling

• 1 Cup Pumpkin Purée
• 1 Cup Apple Butter
• 1/4 Cup Honey
• 1/4 Cup Coconut Sugar
• 1/2 Cup Almond Milk
• 3 Large Eggs Separated
• 1 Tsp Cinnamon
• 1/2 Tsp Salt
• 1/4 Tsp Ground Ginger
• 1 Tsp Vanilla

Course Dessert Cuisine Holiday Keyword Paleo Prep Time 15 Minuets Cook Time 60 Minuets Servings People Ingredients Pie Crust 1.5 Cups Almond Flour 1.5 Cups Arrowroot Powder 1/4 Cup Cold Water 1/4 Cup Cold Ghee 1/4 Cup Coconut Sugar 1 Large Egg 1 Tbsp Apple Cider Vinegar 1/2 Tsp Baking Soda 1/4 Tsp Salt 3 Dashes Cinnamon Pumpkin Pie Filling 1 Cup Pumpkin Purée 1 Cup Apple Butter 1/4 Cup Honey 1/4 Cup Coconut Sugar 1/2 Cup Almond Milk 3 Large Eggs Separated 1 Tsp Cinnamon 1/2 Tsp Salt 1/4 Tsp Ground Ginger 1 Tsp Vanilla

Instructions

Pie Crust

1. Mix all ingredients in stand mixer.
2. Divide the dough into equal balls, set one aside.
3. Roll out on parchment or wax paper using arrowroot powder to lightly coat to prevent sticking.
4. Transfer to pie pan. Pat the dough down to form a crust.
5. Bake at 350° for 15-18 minuets

Pumpkin Pie Filling

1. Mix all ingredients together. 1 full egg + 2 egg yolks go into batter. Separate the whites into a separate mall dish.
2. Whisk all ingredients together and pour into prepared pie crust.
3. Cover extra pie dough topping with remaining egg whites and dust on coconut sugar.
4. Bake at 350° for about 50 min. Covering the pie dough with foil until the last 15 minuets or so.

Pie Dough Topping

1. Roll out remaining dough. Cut in desired shapes and then lay out flat on top of the pie wherever desired.
2. Cover extra pie dough topping with remaining egg whites and dust on coconut sugar. Bake at 350° for about 60 min. Covering the pie dough with foil until the last 15 minuets or so.

Recipe Notes

Note: The pie will be jiggley in the center when it’s finished. It will continue to cook as it rests.