I’m a huge pumpkin-flavor advocate and if you’re a frequent visitor to The Avant-Garden, then you probably have already read my recipe-post on how to make your very own Pumpkin Spice Coffee. Call me a Basic Betch, but there is nothing “basic” about creating a Paleo-friendly pumpkin pie recipe from scratch.
An otherwise traditional pumpkin pie recipe, this recipe offers an even greater depth of flavor from the buttery piecrust combined with the slight bite of autumn spices and molasses-rich pumpkin-filling. I usually don’t brag, but after I made this pumpkin pie recipe I was pleasantly blown away at how well it came out, considering this recipe is grain-free, dairy-free, and refined sugar-free! You’ll be creating a cookie-like press-in crust using ground pecans, fresh organic dates, grass-fed butter and coconut flour for your pumpkin pie crust, then combining a mix of spices and molasses into your pumpkin filling. Coconut flour and pecans are both an excellent source of fiber and saturated fats. In addition this pumpkin pie recipe is also free of “natural” sweeteners and other harmful additives that you may normally find in conventional sugar substitutes. Using fresh dates serves as an incredible replacement for refined sugary as well as raw honey, Stevia or other fruits for dessert-recipes.
On a final note, I always want my readers to know that using organic ingredients for any Avant-Garden recipe is a personal preference. Shopping organic is more expensive than shopping for conventional ingredients, but think of buying organic as an investment in your health. Not to mention when you bake with organic ingredients the end results are unbelievable. Simply put, real ingredients make for better tasting meals.
Prep Time: 10-15 Minutes || Cook Time: 45 Minutes || Total Time: 1 Hour
- 1 cup whole pecans, ground
- 20-30 whole pecans, set aside for garnishing
- 10-12 dates, pitted and cut
- 1/2 cup coconut flour
- 1/4 teaspoon baking soda
- 3 Tablespoons grass-fed butter, melted
- 2 pasture-raised eggs, lightly beaten
- 1 Tablespoon organic molasses
- 1 can organic pumpkin puree
- 2-4 drops organic liquid Stevia
- 1/4 cup organic coconut milk
- 1 Tablespoon ground cinnamon
- 1 Tablespoon ground nutmeg
- 1/2 teaspoon ground clove
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon sea salt
- 9 inch pie dish
- 2 large mixing bowls
- chef’s knife
- wire whisk
- wooden spatula
Preparing Your Pie Crust:
Position a rack in the lower third of an oven. Place a cookie sheet on the rack. Preheat to 400°F
Pour 1 cup of whole pecans in a food processor and process until they are finely ground. If you don’t have a food processor you can always use a coffee grinder. One thought to keep in mind is the coffee grinder can only hold so many whole pecans, you’ll most likely have to repeat this step several times.
Sift the coconut flour before mixing any of the piecrust ingredients together. This method will help to break down any lumps in the flour.
Over low heat, melt 3 tablespoons of grass-fed butter. Once the butter has completely melted, quickly remove from heat.
Pour the ground pecans into one of the mixing bowls, add 1/2 cup of coconut flour, and the chopped dates. Slowly pour the melted butter over the dry ingredients. Using a wooden spatula, work the dry ingredients into the butter until the dough comes together in large clumps.
Gently press into the piecrust mixture using the palm of your hand and covering the entire bottom and sides of the pie dish. Set aside.
Preparing Your Pumpkin Filling:
In a large mixing bowl, use a wire whisk to lightly beat the eggs. Then pour in the pumpkin puree, coconut milk, molasses, ground cinnamon, nutmeg, clove, ginger, and cardamon. Stir until the mixture is well combined. Add 2-4 drops of liquid Stevia and stir for one additional minute.
Preparing Your Pumpkin Pie:
Pour the pumpkin pie mixture into the prepared pie dish and smooth the top.
Garnish the edge and center of the pie with any leftover whole pieces of pecans. This will add a simplistic, yet decorative finish to your pumpkin pie.
Bake until the pie filling and crust has turned to a dark shade of golden brown, about 45 minutes. Insert a thin skewer into the center of the pie to make sure the entire pie has fully cooked.
Transfer the pie to a wire rack, let cool and enjoy!