dessert Fall gluten-free paleo pies

Paleo Pumpkin Pie in a Pumpkin Seed Crust

November 12, 2014

Paleo Pumpkin Pie in a Pumpkin Seed Crust plus a full Paleo Thanksgiving Dinner Menu that includes everything besides the turkey!

To say that I am excited for Thanksgiving this year would be the understatement of the century. As a born and bred Canadian, my experience with American Thanksgiving has been limited to only a few occasions, but let me tell you, it was love at first bite.

This year, I’ll be celebrating with C’s family in SF. Preparations include, reading the low-down email I received at least 3 times a day, brainstorming what I plan to contribute (this post is helping!) and making plans to pack my second stomach.

Thanksgiving is meant to be enjoyed and not stressed over. The likelihood of you overindulging is pretty high so don’t beat yourself up over it. Try throwing in some healthier options if you can. More importantly, focus on giving thanks to the people you love over a delicious meal.

I’ve been meaning to make this pie since last year but somehow I never got around to it. This round-up was the perfect opportunity for me to test my pie skills aka master the pumpkin seed crust. I thought it would take me several attempts to get it, but the pie gods were on my side and it turned out amazing on the first try.

Paleo Pumpkin Pie in a Pumpkin Seed Crust - the most delicious healthy dessert recipe for your Thanksgiving dinner!This Paleo Pumpkin Pie is dairy-free, grain-free and has zero refined sugar! It requires a bit of patience, but it is absolutely worth it.

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Paleo Pumpkin Pie in a Pumpkin Seed Crust

Ingredients

Scale

For the Crust:

  • 1 1/2 cups pumpkin seeds
  • 1/4 tsp baking powder
  • 1/2 tsp xanthan gum
  • 2 tbsp tapioca starch
  • 2 tbsp coconut palm sugar
  • 1/4 tsp sea salt
  • 2 tbsp coconut oil, cold
  • 1 large egg white, frothed

For the Filling:

  • 15 oz can of pumpkin puree (or homemade pumpkin puree)
  • 2 tbsp coconut oil, melted
  • 1/4 cup almond milk
  • 2 tbsp tapioca flour
  • 2/3 cup coconut palm sugar
  • 1 tsp pumpkin pie spice (I use my DIY Pumpkin Spice Recipe)
  • 1 large egg
  • 2 large egg whites
  • 1 tsp vanilla extract

Instructions

For the Crust:

  1. In a blender or food processor, process pumpkin seeds until completely ground (will be somewhat sticky and clump together)
  2. In a bowl combine ground pumpkin seeds, baking powder, xanthan gum, tapioca starch, coconut palm sugar and sea salt.
  3. Add in coconut oil and either cut in using a pastry cutter or mix with hands. Should create pea-sized clumps in dough (don’t overmix).
  4. Slowly incorporate egg white and continue stirring until dough can come together into a ball.
  5. Place ball between two sheets of parchment paper and roll out to form a 10 inch circle.*
  6. Carefully place crust over a 9 inch pie plate, cut off excess crust hanging over and then press crust into sides (it’s okay if it breaks, just fix with your hands to fill in broken parts)**

For the Filling:

  1. Preheat oven to 350 degrees F.
  2. Mix together pumpkin puree, coconut oil and almond milk.
  3. Add in tapioca flour, coconut palm sugar and pumpkin pie spice
  4. Mix in egg and egg whites and then the vanilla extract
  5. Pour the filling into the crust and smooth out top with a spatula.
  6. Bake for 40 minutes.
  7. Remove from oven and use tin foil to cover the crust (so it won’t burn) and then place back in the oven to bake for another 15-20 minutes or until top has set.***
  8. Remove from oven and let cool for 1 hour.
  9. Cover and place in refrigerator to set for another 2 hours. Do not try eating before cooling as pie will fall apart.
  10. Serve at room temperature.
  11. Will keep for several days in the refrigerator.

*I use this non-stick roller with the parchment paper and I love it!
**to form scalloped edges follow this tutorial or use this pie plate.
***check out this pie crust shield which is all kinds of awesome!

Paleo Pumpkin Pie in a Pumpkin Seed Crust plus a full Paleo Thanksgiving Dinner Menu that includes everything besides the turkey!
That’s a full meal of healthy Thanksgiving eats for ya! That is if you have the patience to wait until Thanksgiving to make these…

What are some of your favourite Thanksgiving dishes? Have you ever tried to healthify some of them?

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  • Reply
    Jo @ Living Mint Green
    November 12, 2014 at 6:14 pm

    My idea of healthifying things usually comes down to eliminating white sugar & veg oils in favour of better quality/less refined ingredients. And reducing the sugar. I don’t follow recipes. Hahahahhaa

    I want those bacon wrapped Brussels sprouts!!

    • Reply
      Davida Kugelmass
      November 12, 2014 at 7:03 pm

      Same here! My Mom throws a US thanksgiving party every year (to which I am not invited but expected to cook for…don’t ask) and every year I lower the sugar in every dessert I bake. No one needs to know!

  • Reply
    GiselleR @ Diary of an ExSloth
    November 12, 2014 at 5:50 pm

    I don’t really have ‘favourite’ thanksgiving dishes cuz I’ve only been celebrating it for the last couple years. And even then, we tend to eat mostly Caribbean foods. But, last year someone brought a green bean casserole and I loved it. I’m not even kidding. I’d always heard how terrible it was, but I guess I’m just one of the weird ones?…

    • Reply
      Davida Kugelmass
      November 12, 2014 at 7:04 pm

      I LOVE green bean casserole!!! You are not alone!!!

  • Reply
    Kim
    November 12, 2014 at 3:18 pm

    Funny, just last night I asked Chris how he felt about having a non-traditional Thanksgiving dinner this year. I’m thinking that we might do smoked brisket instead of the traditional turkey. I do want to try those bacon wrapped brussels sprouts though.

    • Reply
      Davida Kugelmass
      November 12, 2014 at 4:10 pm

      SMOKED BRISKET IS MY FAV!!!! More than turkey! Ah can I get an invite?!

  • Reply
    Sam @ Better With Sprinkles
    November 12, 2014 at 11:31 am

    I’m going to be sad when Thanksgiving rolls around and I’m going to have to remind myself that I had Thanksgiving like 6 weeks before. Boo.
    Thanksgiving favourites: my cousin’s deviled eggs (that come out at every holiday/family gathering) and pumpkin pie.

    • Reply
      Davida Kugelmass
      November 12, 2014 at 1:49 pm

      But then you can look out at the Mountains and realize you wouldn’t want to be in the US for Thanksgiving anyway 😉 Sending you lots of love!!!

  • Reply
    Kelly @ Nosh and Nourish
    November 12, 2014 at 11:07 am

    I am in LOVE with this crust!!!!!!!!!!!!!!!!! You are a genius. I think I’ve said that at least four times recently 🙂 Thanks for the little shoutout about my absence too. I missed you girls more than you know. xoxo, Kel

    • Reply
      Davida Kugelmass
      November 12, 2014 at 1:50 pm

      Wasn’t the same without ya! Hopefully things calm down soon and you can jump back in on the fun! Missing you xoxo

  • Reply
    Sarah Pie
    November 12, 2014 at 9:49 am

    Thanksgiving is my favorite! Your guy’s dinner is a little lacking on cranberry sauce (my thanksgiving addiction) but everything else looks so good I think I can forgive you 🙂 I’ve been looking for a GF dessert option for this year and this pie just moved to the top of the list.

    • Reply
      Davida Kugelmass
      November 12, 2014 at 1:48 pm

      hahaha so I hear that cranberry sauce is a big deal! My Mom makes a mean cranberry sauce…must be cause she’s American 😉

  • Reply
    [email protected]
    November 12, 2014 at 9:39 am

    Salivating.
    Since we don’t do Thanksgiving, I definitely don’t have to wait! I am SO intrigued by these brussels sprouts – since I am not a bacon fan, I guess I try them with smoked spanish ham.
    That pumpkin pie – I need you to send it to me. It looks perfect-

    • Reply
      Davida Kugelmass
      November 12, 2014 at 1:47 pm

      Ham would definitely work!!! They were seriously so good and the brussels were cooked perfectly! Give em’ a try 🙂

  • Reply
    erin @ The Almond Eater
    November 12, 2014 at 9:39 am

    I love the pumpkin pie, but I really, really want those brussels sprouts! I’m on a kick lately. You’re going to have so much fun in SF!

    • Reply
      Davida Kugelmass
      November 12, 2014 at 1:46 pm

      eeeee I can’t wait! The brussels were so GOOD. Lee made me bacon like 3 times in 48 hours a few weeks ago. The girl knows her stuff!

  • Reply
    Lauren @ The Bikini Experiment
    November 12, 2014 at 9:34 am

    Hello Thanksgiving! This pie needs to be recreated. Thanks for the inspiration!

    • Reply
      Davida Kugelmass
      November 12, 2014 at 1:45 pm

      anytime, lady! Cannot wait for T-giving to get here!

  • Reply
    Taylor @ Food Faith Fitness
    November 12, 2014 at 8:38 am

    So glad you approve of my first time addition girl! Thanks for having me…and I feel the same about your pie! I can’t wait to get my face plant on!! Pinned!

  • Reply
    Amy @ Long Drive Journey
    November 12, 2014 at 7:36 am

    Thanksgiving is probably my favorite holiday. I’m so glad you’ll get to celebrate it American style this year! And in SF no less!! That’s one of my favorite cities. Basically I’m jealous. Although I’ll be in Louisiana, where it’ll probably be 75 degrees and wonderful…so maybe you should be jealous!

  • Reply
    Tina muir
    November 12, 2014 at 6:47 am

    Haha Yep! I hear you! I was excited for thanksgiving when I first started coming over here….actually, what am I talking about? I still am 😛 Especially this year as I get to cook from home…so I get to be in charge….and we know we love to be in charge hehe! I am sure you will have a great time with Cs family. Great ideas for healthy recipes. I shall pin this right now!

    • Reply
      Davida Kugelmass
      November 12, 2014 at 8:05 am

      Thanks, lady!!! I’m totally on board with US T-giving. Probably my fav thing about the country 🙂 So fun you get to be in charge this year!!

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