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  • Amy Lippert, NTP

Egg-free Paleo Pumpkin Pie

Updated: Mar 9

What is fall without pumpkin pie? This silky, smooth, and creamy pumpkin pie is brimming with fall spices and paired with a flakey buttery cookie crust. If you're like me, then Thanksgiving dinner just isn't complete without a decadent slice of cool pumpkin pie loaded with sweet and fluffy whipped cream.


 Pumpkin Pie

My favorite fall treat is a generous slice of pumpkin pie completely covered in coconut whipped cream. I love that this recipe is gluten free, dairy free and egg free accommodating a variety of eating lifestyles. It may be lacking in allergens, but it is not lacking in flavor, and honestly, it tastes so much better! Try this easy whole food delicious dessert and you'll never buy a store made pumpkin pie again!



 

Why Pumpkin is So Good For You!


Pumpkins belong to the squash family of produce and are also considered gourds and many people choose to also use them for fall decorations. These orange beauties are full of vitamins, minerals, antioxidant, and fiber so adding them to a whole food diet is a great way and tasty way to add orange foods into your diet.


Vitamins

  • Vitamin A (Beta-carotene): Beta-carotene is a powerful antioxidant that neutralizes free radicals and reduces oxidative stress and is also converted to vitamin A in the body. Vitamin A is essential in the health of your eyes, skin, bones, kidneys, and lungs.

  • Vitamin B1 (thiamine): A water soluble vitamin that is essential in glucose metabolism and supports health heart and nervous system function.

  • Vitamin B6: A water soluble vitamin that is essential in metabolic pathways, RBC production, and in the production of neurotransmitters.

  • Vitamin B9 (folate): A water soluble vitamin that is essential during pregnancy in the formation of the neural tube [1].

Minerals

  • Calcium: The most abundant mineral in the body and is essential in heart health, muscle function and support strong bones and teeth.

  • Copper: Essential mineral in the formation of red blood cells and in supporting cardiovascular health and immune function [2].

  • Magnesium: The fourth most abundant mineral in the body, it support healthy nerve functions, healthy blood pressure, and detoxification.

  • Manganese: Essential mineral in supporting blood sugar regulation, glucose metabolism, and supporting healthy brain and nerve function [3].

  • Potassium: is the third most abundant mineral in your body and functions like an electrolyte (positively charged) once consumed. Electrolytes are important in their role in healthy nerve conduction and muscle contractions.

Pumpkins are a great source of fiber (about 2.5 grams in 1 cup of mashed pumpkin!) containing both soluble and insoluble fiber!

  • Insoluble fiber supports healthy digestion and movement through the GI tract.

  • Soluble fiber supports a healthy microbiome and supports health blood sugars.

So grab some pumpkin purée and let's get cooking!


Dairy Free Pumpkin Pie

Egg-Free Paleo Pumpkin Pie Ingredients

Serves 8-10


1 Egg-Free Paleo Cookie Pie Crust

2 cups Pumpkin Purée

3/4 cup Pure Maple Syrup

2 Tbsp Beef Gelatin

5.4 oz can of Coconut Cream

1/4 tsp Fine Sea Salt

1 tsp Pure Vanilla Extract

1 tsp Pumpkin Spice

1/4 tsp Ground Cinnamon

Coconut Whipped Cream (opt)


For the Coconut Whipped Cream


1/2 cup Coconut Cream (not the water), refrigerated at least 4 hours

1 Tbsp Pure Maple Syrup, refrigerated

1/2 tsp Pure Vanilla Extract

How to Make Egg-Free Paleo Pumpkin Pie Ingredients


1. Preheat your oven to 350 degrees.

2. Prepare and cool the egg-free Paleo cookie pie crust.


3. In a blender add the pumpkin purée, maple syrup, coconut cream, spices and gelatin and blend on high speed until smooth and uniform, about a minute.


4. Transfer to the pie dish with your pie crust.


5. Bake for 35-40 minutes


6. Remove and cool completely then refrigerate at least 4-6 hours before serving.

7. Prepare the coconut whipped cream when ready to serve

  • Chill your bowl for 10-15 minutes in the freezer

  • Add the chilled coconut cream, maple syrup and vanilla to the bowl.

  • With a hand mixer, beat the cream on high for approximately 3-5 minutes until the cream is smooth, creamy, and a bit fluffy.

8. Slice, top and serve!


Paleo Pumpkin Pie

FAQs


Q: Why is my pie runny?

A: You may not have baked it long enough for the gelatin to fully bloom, or the temperature may not have been high enough.


Q: How do I know the pie is done?

A: The crust will be a light golden color and you should see some bubbling around the edges of the pie.


Q: Do I have to pre-bake the crust?

A: Yes, you should bake the crust ahead of time so that it has set before adding the filling resulting in a delicate and flaky crust.


If you like this recipe, check these out!


Paleo Pumpkin Scones: These tender, melt in your mouth, perfect pumpkin spice scones will be your favorite go to breakfast this fall.


Paleo Pumpkin Spice Bread: This Paleo and Whole30 friendly loaf has all the fall flavors, it’s whole food based, and packed with protein to keep you fueled up for your busy mornings.


Creamy Paleo Curried Pumpkin Soup: This silky and pretty much perfect pumpkin soup recipe is a tantalizing combination of warm spices, sweet pumpkin and rich coconut cream.

I hope you enjoy this as much as my family does. - Amy

 

Did you make this recipe? Tag @almond.milk.and.cookies on Instagram and hashtag it #almondmilkandcookies


 

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