I’ve received more requests for a Paleo Pumpkin Pie than I can count. So, this fall I began working on perfecting a Paleo Pumpkin Pie recipe for you to have as a dessert on your Thanksgiving table. After numerous attempts, I came up with a quick and easy recipe for Paleo Pumpkin Pie that uses a mere 6 ingredients in its filling.
Another bonus? I made this Paleo Pumpkin Pie with canned pumpkin. Yes, you heard that right, canned pumpkin. Why? Well, although I haven’t used canned pumpkin in as long as I can remember, I heard your numerous requests for an easy dessert that uses…canned pumpkin.
After I perfected this recipe with canned pumpkin, I went ahead and tested it with homemade roasted pumpkin at the insistence of my older son. He wanted to make sure that you, my readers could make Paleo Pumpkin Pie either way and was adamant that I test it both ways to ensure that it worked.
- In a food processor combine pumpkin puree, and eggs
- Pulse in coconut milk, honey, cinnamon, and nutmeg
- Pour filling into Paleo Pie Crust
- Bake at 350° for 45 minutes
- Allow to cool then refrigerate for 2 hours to set up
Makes 1 pie
For this Paleo Pumpkin Pie recipe, be sure to use the 23 cm (9 inch) pie dish. My crust looks so pretty because I pressed the Paleo Pie Crust dough up over the edges of the pie dish and then made little indentations with a fork. When I baked the Paleo Pumpkin Pie I covered the crust edge with a pie crust protector.
This Thanksgiving dessert recipe is so simple that my 15 year old son has made it several times. The result? Kid approved. His friends ate more of these Paleo Pumpkin Pies after school than you could imagine. They thought they were having a treat, while I knew I was loading them up with a healthy, highly nutritious dish full of protein and beta-carotene.
If you are looking for more Thanksgiving recipes, tips and giveaways head on over to my Facebook page.
Here are some of my other Paleo Thanksgiving dessert recipes:
I’ve been working on this Chocolate Pecan Pie for years now. And I’m happy to say that today I perfected it –just in time for you all to have a healthy Paleo Thanksgiving dessert that is gluten-free, grain-free, and dairy-free. My boys and their friends were more than happy to eat each test batch of this Chocolate Pecan Pie. In fact, they “snuck” some as a midnight snack during their sleepover with a bunch of friends last night.
I spent quite a bit of time on this recipe challenging myself to use as few ingredients as possible so that it would be quick and easy to whip up the day before Thanksgiving; of course I also worked to make it taste great! I think you’ll find that this is a special pie that could also be amazing on your grain-free Christmas dinner table, or rather Christmas dessert table.
I based this recipe on one from my dear friend Karin. Thanks Karin for sharing your special Chocolate Pecan Tart recipe with me! I love everything you do.
Chocolate Pecan Pie
- In a food processor, combine eggs, coconut sugar, and coconut oil
- Stir in pecans and chocolate chips by hand
- Transfer filling into unbaked crust
- Bake at 350° for 40-50 minutes, or until set
- Cool completely before slicing, and serve
Makes 8 slices
The filling for this Paleo Chocolate Pecan Pie has only 5 ingredients so that you can whip it up in a jiffy. We’ve been in a pie phase of late. My older son made a deep dish rustic pumpkin pie from scratch the other night and told me that he wants to post the recipe here on my website. I haven’t ever had anyone do a guest post here before (the boys have developed recipes that I’ve posted) however, I’m giving my son’s request some thought.
What’s your favorite pie of all time? Leave a comment and let me know.
Here are some more of my healthy, gluten-free crust recipes for your Thanksgiving pies and tarts:
11/11/13: This giveaway ended at 5pm MST. The winner of the Vitamix is Kathy Marsden!
Because I am so grateful to all of my amazing readers,
I am doing a very special giveaway just in time for the holidays. What is it? One of my all time favorite kitchen appliances…a Vitamix.
The Vitamix is one of the most useful (and unfortunately pricey) kitchen tools in the world! You can use it to make smoothies, ice cream batter, salad dressing, soups and so much more! I want one of you, my awesome readers, to have this incredibly useful tool in your very own kitchen.
This giveaway is open to all of my Facebook followers. To enter, simply “like” my post about this giveaway directly on Facebook. Feel free to share this post as well, although that is not a requirement for entry. There is no need to leave a comment here or on Facebook. The randomly chosen Facebook follower will win the 5200 series Vitamix. The winner will be selected at random on Monday, November 11, at 5pm MST.
11/11/13: This giveaway ended at 5pm MST. The winner of the Vitamix is Kathy Marsden!
Click this link to see all of my Vitamix recipes. Here are 5 of my favorite Vitamix recipes:
This giveaway is in no way sponsored, endorsed or administered by, or associated with, Facebook.
I’m a big fan of warm comfort foods and this Pumpkin Bread Pudding truly fits that bill. Made with nut-free Paleo Pumpkin Bars, coconut milk, currants, and eggs, this is a wonderful Paleo Thanksgiving dessert recipe.
Every time I make this Paleo dessert I eliminate the chocolate from my Paleo Pumpkin Bars (the bars serve as the “bread” in this recipe). Why? I think this Pumpkin Bread Pudding is rich enough spiked with currants alone. However, feel free to try including the chocolate –if you do, please stop back by and let me know how your Pumpkin Bread Pudding turns out. Since I haven’t tried it I’m looking forward to hearing about the results from you!
- Cut bread into 1-inch cubes and set aside for 6 hours to dry out
- Place bread cubes in a 1.5 quart pyrex baking dish
- Scatter currants over bread cubes
- In a vitamix blend coconut milk, eggs, and vanilla
- Pour mixture over bread cubes
- Bake covered at 350° for 30 minutes
- Remove cover and bake for 15 more minutes, until tops of bread cubes are lightly browned
Makes 4-6 servings
As you can see for this Pumpkin Bread Pudding recipe, the “bread” needs to be just a bit stale. If you don’t want to wait, place the bread cubes on a parchment lined baking sheet and bake at 350° for 8 minutes. I would not recommend skipping the step of drying out your “bread” –your pudding will be too mushy if you do.
The idea for this Pumpkin Bread Pudding comes from Stacy over at The Paleo Parents. At chez moi we eat Pumpkin Bread Pudding for dessert, brunch, and even breakfast –it is a hearty and satisfyingly festive Paleo recipe.
Here are some of my other Paleo pumpkin recipes:
Spaghetti Squash is one of my favorite vegetables. This fabulous winter squash is easy to make. The best thing about spaghetti squash is that it’s a versatile gluten-free, grain-free substitute for regular pasta –yes, here you have nature’s very own Paleo pasta noodles.
I make Paleo pasta noodles for myself whenever the rest of the family is eating their processed gluten-free noodles. Though often the boys have a helping of “my” Paleo pasta noodles too as they can’t resist once they’re on the table.
So, how to cook spaghetti squash? There are several ways. It can be cut in sections and steamed on the stove, or spaghetti squash can be cooked in the oven. When it comes to the oven method there are two ways to prepare your spaghetti squash –the easy way, and the hard way!
Cooking spaghetti squash the easy way is of course, my favorite method. It avoids the process of wielding a huge knife and stabbing a giant hard squash. That’s no fun. I find it preferable to first cook the whole squash in the oven and then cut the tender flesh easily (and safely) with a knife. The other benefit of cooking spaghetti squash whole? When the flesh is sealed inside the skin of the squash it steams quite nicely adding both flavor and moisture, tenderizing the spaghetti squash noodles.
Looking for Paleo noodles? Look no further. Your noodle dreams are about to come true.
- 1 medium spaghetti squash (about 3 pounds)
- Place whole (uncut) spaghetti squash on a parchment paper lined baking sheet
- Bake at 350° for 60-80 minutes
- Allow spaghetti squash to cool for 20-30 minutes
- Cut squash open with a knife
- Using a spoon scoop out seeds
- Scrape the flesh out of the squash into stringy noodles
Makes 4 servings
I serve my spaghetti squash with coconut oil and cinnamon, or use it as a vegetable based spaghetti noodle (Paleo pasta!) with Bolognese –a recipe that I will show you how to make in the next month or two. I also have a fabulous recipe in my latest book Paleo Cooking from Elanas Pantry for a Paleo Pad Thai that you might like!
Here are some of my sauce recipes that would go well with spaghetti squash noodles: