PALEO PUMPKIN PIE!

Here we are. The day before Thanksgiving.

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I’m at my parents’ house with my two little nieces running around.

The house is full, my heart is full, and come tomorrow, my tummy will be even fuller.

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I couldn’t not post this recipe, because I’m going to be honest here…I’m kind of known in my family for it.

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My squash skills are second to none, what can I say 🙂 haha

And who are we kidding, dessert is the best part of Thanksgiving dinner anyways…amIright?

SO….Allow me to introduce….

PALEO PUMPKIN PIE!

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I’ve got a show stopper here, folks.

It’s Gluten Free. It’s Dairy Free. It’s Specific Carb Diet friendly. And it’s fan-frickin-tastic.

Here’s what you need: (Makes two pies)

Filling
1/3 cup raw cashews
2 cups pumpkin or butternut squash puree (Canned or from a whole pumpkin/squash)
2 tsp ground cinnamon
1/4 tsp ground cloves
1/8 tsp ground ginger
4 droppers-full of liquid stevia (SCD omit, and use an extra Tbsp of honey instead)
2 healthy pinches of salt
2 Tbsp honey
3 egg whites
12 oz coconut milk – I used light

Crust (Makes 2 crusts)
16 dates
1 cup raw cashews
1 cup raw almonds
4 healthy pinches of salt

Tools:
Food Processor
Baking Sheet
Tin Foil – preferably non-stick (it’s life changing, people!!)
Good Chef’s Knife
Pie Pans

Preheat oven to 400 degrees Faiernheit. Cut your pumpkin or squash in half, length-wise, scoop out all the seeds, and place cut-side-down on a tin foil-lined baking sheet. Bake for about 45 minutes to an hour, until tender. Take out and let cool for about 7-10 minutes, until you are able to touch it. When you take it out, increase the oven temperature to 425. (Or you can use canned pumpkin).

While the squash is baking, make your crust. Pit and chop your dates into small pieces to help out the food processor. Then, add all the nuts and salt to the food processor and process until they have broken down into small bits. Then, add your dates and continue processing until it forms the consistency of chunky, wet, sand. You’ll need to scrape the sides once or twice.

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Spray two, 9-inch pie pans with cooking spray, and divide the crust evenly between the two. Then, with your fingers, press the crust together along the bottom and up the sides. The dates will hold it together. Set aside.

Reassemble your food processor. You will now make the rest of the pie.

Place your filling-cashews in the food processor and process until it forms a fine dust. Then, scoop out the flesh of the cooled squash and add it to the food processor. (Or add the canned squash). Process until smooth, scraping the sides several times. Then, add your stevia, spices, honey, and egg whites. Process to combine. Then, in 2 batches, add your coconut milk, and slowly pulse to combine, so as not to splatter. The batter should be a thick, creamy liquid.

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Divide the batter evenly between the two pie shells. Place in the 425 degree oven for 15 minutes. Then, reduce the heat to 350 and bake for 40-50 minutes. When you reduce the oven to 350, place a tin foil “hat” around the edge of your pie, so the delicate crust doesn’t burn. It is finished when a knife or toothpick inserted in the center comes out clean. Allow to cool for 2 hours before cutting into it.

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Oh. My. Gosh. You guys, I don’t mean to brag, but my dessert stole the show for Thanksgiving. 🙂 Last year, we had this and a store bought gluten free apple pie. Let me just tell you – we polished off my entire pie…and the apple pie was untouched!

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Everyone raved about it. They couldn’t believe that there was no butter or cream in it. They said it was so decadent and delicious!

The flavor was warm and spicy, and the texture was so rich, luxurious and creamy. And the crust – wow: nutty, sweet, chewy, sticky! The perfect compliment to the luscious filling.

These pies were like my little babies 🙂 Oh – just thinking about them warms my heart 🙂 #proudmama

Hope you enjoy this recipe from Caralyn’s Kitchen! And if you make this recipe, be sure to tag me on Instagram @beauty.beyond.bones and let me know how it turns out! 🙂

What’s your favorite Thanksgiving pie?

For more recipes, you can get my e-cookbook here, or visit my food blog, GlutenFreeHappyTummy!

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96 responses to “PALEO PUMPKIN PIE!”

  2. Happy Thanksgiving my friend! Thanks for sharing your recipe. I hope you have a enjoyable long weekend. Love your photos too!💙💗🙂

    Reply

    • Thanks Mary! Yeah, a little twist but still delicious! 🙂 hehe hope you have a great thanksgiving! Hugs to you xox

      Reply

    • Hahahha oh my gosh you’re hysterical! Thanks! … i think 😉😂😂😂 Hugs and love xox

      Reply

      • I have to be honest I was not familiar with the Paleo Diet when I read the post. It was the crust that captured my taste buds and wouldn’t let go. Reading about Paleo Diets made the pic even more alluring. Thanks for sharing the recipe. Peace to you and those in your care–

  15. Thank you for this. I’m gluten free and will try this. May your Thanksgiving be filled with great food, delightful family, and the beginning of a blessed holiday focus seasoned with gratitude.

    Reply

  19. I am going to attempt to make your pumpkin pie recipe… We only use it as a mashed side vegetable dish here in Australia or as pumpkin soup… I have my own pumpkin soup recipe. I ahve only ever had pumpkin pie once and it was delicious. I love pumpkin

    Reply

    • Me too! It’s so delicious. I love to roast the seeds too 🙂 thanks for stopping by! Hugs and love xox

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  20. Oh my the paleo pumpkin pie does look so scrumptious!! We do not celebrate Thanksgiving in the Philippines, but this one is worth trying for any special occasion. Thank you so much for sharing the recipe! I hope you have a marvelous Thanksgiving! God bless! 🙂

    Reply

    • Thank you so much Irene! Oh it was deffffinitely scrumptious! Thanks so much friend! God bless you as well 🙂 sending massive hugs xox

      Reply

  23. Oh my that pie looks so delish and rich! I really enjoy reading this tasty thanksgiving recipe!!! Have a blessed and happy thanksgiving! God bless! Much love xxoo 🙏😍😘💯✨👐😁

    Reply

  27. That looks and sounds (reads) delicious! I’m not a fan of pumpkin but I bet that butternut squash is yummy! I just might give this a try 😊

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  32. It’s a good thing we live far away from each other – our pies would probably start world war III, or morph into super villain nemesis or something. Okay probably not that last one ;D but my pies get the raves, too. Every time. In fact, at Thanksgiving (real thanksgiving, not this silly November stuff 😉 ) I made four pies – one for my parents’ Thanksgiving dinner, one for my in-laws, one for my extended family get-together, and one for myself, because lets face it, even I would die for a slice of my pie.

    And you know what’s even better than pumpkin pie?

    Carrot pie.

    That’s right. Tastey, moist, and a fraction of the prep-time (: Next time you make this, try it with carrots, you can’t lose.

    I’m going to have to try this crust though – I found a recipe for a lovely traditional crust last time I made pies and it was absolutely to die for, but this looks fantastic too! My mom made a raw apple pie a couple times (that was amazing by the way) with a crust that was really similar–just not baked. Such healthy goodness, mm mm mmmmm!

    Reply

    • Hahaha oh no!! You’re hysterical. And wow! You’re doing a lot of pie making! That’s so awesome. Oh my gosh, believe it or not, i actually love carrot pie! And i have a recipe! http://glutenfreehappytummy.blogspot.com/2013/01/sweet-carrot-pie-gf-v-scd-bed.html?m=1 i was going to share it but i thought it might not be up people’s alley. That’s so incredible. Great minds…😉 ok hope you’re having a great Wednesday! Hugs and love xox

      Reply

      • Well, I LOVE PIE!! Haha. And three heaping huzzahs for carrot pie! Haha, great minds indeed (: I had the man who makes pies at our local bakery practically swooning over my carrot pie ahaha, I felt a little bad–but only a little. One thing I did try a little different last time was the ginger, I’ve never used ginger before but I put some in fresh and it was soo delish.

        You as well my friend (:

      • HUZZAH!! 🙂 oh man i wish i could try some!! Ooh fresh ginger definitely puts dishes over the top in deliciousness!!

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