Homemade Pumpkin Pie Recipe | Paleo, Gluten-Free, and Real Food Recipe

Homemade Pumpkin PiePumpkin Pie has been a staple at my family’s holiday table for as long as I can remember. My grandmother made the absolute best, creamiest, most deliciously nutty pumpkin pies.  I’ve tried my hand at more than a few pumpkin pies, and none of them were as perfect as Grandma’s.

Even though pumpkin pie is one of the “lighter” holiday desserts (coming in at about 320 calories per slice compared to pecan pie which is over 500 calories per slice), I really wanted to reduce the sugar and wheat, since I am working to cut those out of my diet as much as possible. In addition, I have some gluten-free family members and I wanted to create a dessert to accommodate them.

A few weeks ago Nutiva Organics sent me a care package filled with their organic, GMO-free products, like Coconut Oil, Coconut Manna, Coconut Sugar, and Coconut Flour, as well as Hemp Seed and Flax Seed. My kids have been begging me for a homemade pumpkin pie, so it was a natural decision to see if I could make a moist, nutty, rich-tasting pumpkin pie that was gluten-free and paleo-friendly.

There are two Nutiva products that really stand out in this recipe: the coconut manna and the coconut sugar. I had never heard of coconut manna, but it is buttery in texture and is very spreadable — great on toast!  Coconut sugar is similar to brown sugar – it has a nutty, toasted taste, and it is one of the lowest glycemic index sweeteners available.

After 2 failed attempts and a cookie recipe that ended up in the garbage can (the dog wouldn’t even eat them!), I finally came up with the following recipe. I have used flavors that I love in a pumpkin pie, like maple, nutmeg, cloves. If this recipes is too spicy for your taste, feel free to reduce any of the spices, or just leave them out.

I had some help in the kitchen:

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Homemade Pumpkin Pie Recipe – Paleo-Friendly and Gluten-Free

Ingredients:

Directions:

1. In a small saucepan, melt the coconut manna and coconut oil together until it is a thick liquid. Set aside and cool.

2. In a medium bowl, beat together the eggs, applesauce, pumpkin puree, and maple syrup or molasses.

3. Add the coconut manna/oil mixture and mix together.

4. In a large bowl, combine the coconut sugar, coconut flour, baking powder, salt, and spices.

Pumpkin Pie Recipe

5. Add the wet ingredients to the dry and mix thoroughly.

6. Coat the baking dish with a very thin coating of coconut oil. Pour in the pumpkin pie mixture.

7. Bake in a 350° oven for 35-40 minutes.

8. Let cool, and serve. This would be lovely with a dollop of real whipped cream and sprinkled with some more cinnamon.

 

This is what it looked like before going in the oven:

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And right before we tucked in to it:

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Looking for more holiday favorites? Try Maple Glazed Carrots or my favorite Chocolate Red Wine Flourless Torte !

Mason gives it two thumbs up!

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What is your favorite way to make pumpkin pie?

 

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Disclosure: While Nutiva generously provided me with these products, I received no compensation for this post and all opinions, of course, are my own.

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