Paleo pumpkin coconut pie

paleo pumpkin pieLast week I mentioned the importance of working treats into a Vegetarian Paleo diet. This is another one for those archives.

For fifteen years, I ate vegan pumpkin pie. (Not to say that I ate it for fifteen years straight, but that when I did eat it, obviously it was vegan. Duh. You get it.)  My thinking was that pumpkin pie was ridiculously easy to convert to a vegan recipe (Seriously there are SO MANY good ones.  Here is a perfectly delicious and not-too-sugar-laden example if you are in need!) so why not do so?

These days my thinking about food is very different. Although the recipe I’ve linked above is largely paleo when you leave the crust out (aside from the agar-powder and cornstarch) I actually want the extra protein that eggs in a recipe give me.  I never ever thought I’d see the day that I’d seek (pasture raised) egg-including recipes out with such ferver but hey. Here I am. And the result is a lovely paleo pumpkin pie recipe to share with the masses.

I have tried baking many different versions paleo pumpkin pie and none of the recipes I found were quite right for me. With a lot of trial and error, I have come up with my own concoction, using others as vague templates. My pie has no crust, as most paleo versions were nut and date based and I don’t need that digestive drama. I added coconut flour to the mix, to give it a texture that is less gooey than traditional pumpkin pie….think pumpkin pie with a dash of short bread. It also has no honey, as I prefer to use stevia sparingly instead.

Here’s the recipe:


2 cups pumpkin puree

3/4 cup coconut cream (you can get this by buying full-fat coconut milk and refrigerating it for a few hours if you don’t find it in the grocery store. Just use the thick stuff that comes to the top of the can)

2 large eggs

Stevia- start with 1/2 tsp of the liquid stuff and keep tasting until it feels just slightly more sweet than you like. My experience is that the final product tastes less sweet than the batter.

2 T coconut flour

1 tsp cinnamon

1 tsp powdered ginger

1/4 tsp salt

pinch of cloves


Preheat your oven to 350 degrees. Mix all pie ingredients with a blender. Grease a standard size pie pan with coconut oil and bake for 20-30 minutes. (Mine was just about 25 minutes and I judged it’s done-ness by smell. My experience was that the pie was done juuuust after I could smell it’s pumpkin and cinnamon from the room next door to my kitchen.

Eat one slice right out of the oven, because you just have to, but let the rest cool. The texture sets a bit more when it’s not piping hot.

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