I was born into a family of pumpkin pie lovers. My mom is an excellent baker, especially with finicky things like pie crust, and pumpkin pie has always been my favorite. Despite my family’s general no-desserts-for-breakfast rule, pumpkin pie was somehow, magically exempt. Pies never lasted longer than 24 hours, so you had to wake up extra early to make sure to get your little slice of heaven.
As a child, my mom made my sisters and me homemade birthday cakes every year, and we always got to pick what kind of cake we wanted. I chose pumpkin pie for my 11th birthday, but Mom said that wasn’t something to be cooked in the summer (I grew up in the south, so using the oven when it was hot and humid outside was a strong no). After I complained that we always picked our own cake, she relented and baked me a pumpkin pie in 90-degree heat. Best.birthday.cake.ever IMO!
You can imagine that when I started eliminating processed foods from my diet, I was devastated to lose pumpkin pie! The grains, sugar, and processed ingredients fell off the list of foods my body enjoyed—and could no longer tolerate.
Enter my hero, Elana Amsterdam of Elana's Pantry, who created a paleo pumpkin pie and an almond flour pie crust recipe that made my holidays (and let’s face it—regular Tuesdays) taste just like home. Here are some of the ways I put my own spin on Elana's OG Paleo Pumpkin Pie recipe....
I generally use around half the sweetener for most dessert recipes, including hers. Rather than the standard pumpkin pie spice, I choose a combination of cinnamon, nutmeg and ginger or make my own homemade gluten-free pumpkin spice seasoning. The health benefits from fall spices are amazing, so I love incorporating them into fall baking and other recipes throughout the year as well.
Because I love the taste of hazelnut, I often swap out half the almond flour for hazelnut flour, which gives my pie a special twist—I really hope you try that take on the crust because it is truly *chef's kiss*. Making these little, simple swaps makes this recipe healthy enough for me to feel good about feeding Della, too, and she absolutely loves it! Maybe one day she'll request homemade pumpkin pie from her mama on her birthday one day...
Serenity's Paleo Pumpkin Pie*
- 14 oz can organic pumpkin puree
- ½ cup canned full fat coconut milk
- 3 large free-range eggs
- ⅓ c honey or 100% pure maple syrup (omit honey if serving to infants under 12mo of age)
- 2 drops liquid stevia or 1 tsp granulated monkfruit (optional)
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/2 tsp ground ginger
- Pinch of salt
- 1 c blanched almond flour
- 1 c hazelnut flour
- 2 tbsp grass-fed salted butter, cold
- 1 tsp vanilla extract
- 1 large free-range egg
- Pinch of salt
Directions for crust
- Pulse flour and salt together in food processor
- Add vanilla, butter and egg and pulse until mixture forms a ball
- Press dough into 9-inch pie pan (option to gently roll out with a rolling pin)
Directions for filling
- Combine all ingredients in high-powered blender
- Pour into unbaked pie crust
- Bake at 350 degrees F for 45 minutes
- Cool on counter for 1 hour and then refrigerate for 2 hours until set
Looking for more fall-inspired family-friendly recipes? Here’s what other parents are making:
- Pumpkin and Squash Mini Muffins
- Paleo Pumpkin Spice Latte & our Toddler “PSL”
- Sugar-Free Pumpkin Spice Whipped Cream
- Fall Pumpkin Puffs Trail Mix
P.S. Have you seen our NEW Pumpkin & Pumpkin Grain-Free Puffs?! They taste like a PSL, in a crunchy, yummy puff! 10/10 recommend.
As with any new recipe or flavor introduction to your little one, consult with a healthcare professional. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for, nor does it replace professional medical advice, diagnosis, or treatment. If you have any concerns or questions, you should always consult with a physician or other healthcare professional.
*Recipe inspired by Elana Amsterdam of Elana's Pantry