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The Perfect Fat-Burning Pumpkin Pie (The Wild Diet, LOW-CARB, Paleo-Friendly)

This pumpkin pie is one of our staples this time of years. If you’re looking for a Wild, paleo-friendly dessert, this pie still fits into your fat-burning plan: http://bit.ly/pmknpie

At the holiday dessert table, the best defense is a good offense.

You can’t make it through the holidays without an old-fashioned Pumpkin Pie.

But this time of year, Frankensweets are everywhere. Most desserts are packed of refined sugars and oils, artificial flavors, gluten, and worse – all of which contribute to a whole host of health problems and weight gain.

Sure, you could just follow the advice in checkout-aisle magazines that scream, “Give up everything delicious this time of year so you don’t get fat!”

But you know what happens when you rely on willpower, don’t you? At some point, we find ourselves scarfing up every dessert in sight.

Eating delicious food is human nature. Deprivation doesn’t work.

So, instead of fighting it, run with it. You can enjoy a big slice of pie on Thanksgiving with our super-easy, no-fail, gluten-free, fat-burning Pumpkin Pie recipe that will have everyone coming back for seconds…

In fact, we had a Tribe member say she ate our pumpkin pie for three days straight and was totally not sorry. Why? Because our pumpkin pie has real food in it (and very little added sugar).

Every time we visit our good friend Pedram Shojai in California, we end up making at least three of these pumpkin pies. And they disappear quickly.

No regrets.

This pumpkin pie is one of our staples this time of year. If you’re looking for a Wild, paleo-friendly dessert, this pie still fits into your fat-burning plan.

At the holiday dessert table, the best defense is a good offense—so arm yourself with fat-burning pie!

Here’s a challenge: Make this pie for your Thanksgiving dinner and see if anybody even realizes it’s a “healthy pie.” I bet they tell you it’s the best Pumpkin Pie they’ve ever tasted!

You can just smile and enjoy a big ol’ slice while everyone wonders how you look so great eating like this!

This pumpkin pie is one of our staples this time of years. If you’re looking for a Wild, paleo-friendly dessert, this pie still fits into your fat-burning plan: http://bit.ly/pmknpie

5.0 from 1 reviews
The Perfect Fat-Burning Pumpkin Pie (The Wild Diet, LOW-CARB, Paleo Friendly)
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 8
Ingredients
Crust
  • 1 cup almond flour
  • ½ cup coconut flour
  • ¼ cup flaxseed meal
  • 1 teaspoon sea salt
  • 6 tablespoons organic unrefined coconut oil, melted (get your free jar here)
  • 1 cup full-fat unsweetened canned coconut milk
  • 2 tablespoon pure maple syrup
  • 2 tablespoon coconut palm sugar
Filling
  • 1 (15-ounce) can 100% pumpkin puree (or 1 ¾ cups fresh pumpkin puree)
  • 6 Medjool dates, pits removed
  • ⅛ teaspoon organic stevia leaf extract
  • 2 cups evaporated goat’s milk (or full-fat unsweetened canned coconut milk - just the thick cream on top - you'll need to use 2 cans)
  • 4 tablespoons organic unrefined coconut oil (or grass-fed butter)
  • 1 - 2 teaspoons ground cinnamon
  • ¼ teaspoon each: ground ginger, cloves, nutmeg, sea salt
  • 1 egg (chicken or duck)
  • 2 egg yolks (chicken or duck)
Instructions
Crust
  1. Preheat the oven to 425℉. Grease a pie pan with butter or coconut oil
  2. In a large bowl, whisk together the coconut flour, almond flour, flaxseed meal, and salt.
  3. Add the melted coconut oil, coconut milk, and maple syrup. Mix until well combined.
  4. Press the dough into the greased pie pan, and freeze the pie shell while you make the filling.
Filling
  1. In a blender, blend the pumpkin puree, dates, stevia, evaporated goat milk, coconut oil, cinnamon, ginger, cloves, nutmeg, and salt until the dates are broken up and well-incorporated.
  2. Add the egg and egg yolks and blend until combined. Taste (if you're ok with a bit of raw egg), and add a bit more coconut palm sugar, ginger, nutmeg, or salt, to taste.
  3. Pour the filling into the pie shell, and line the rim of the pie pan with foil to cover the crust edges (so they don't burn). Bake for 15 minutes.
  4. Reduce the oven temperature to 350℉. Bake until a knife inserted near the center comes out clean, about 50 minutes.
  5. Remove from the oven and cool 2 hours. Serve immediately, or cover and refrigerate until ready to serve.
Notes
Superfood Crust: Add 1 tablespoon royal jelly powder, ½ teaspoon reishi mushroom powder, and ½ teaspoon ashwagandha into the dry crust ingredients.

How to make this Paleo-Friendly: You can switch out the dairy on this recipe by using the thick cream that separates when refrigerating a can of full-fat unsweetened coconut milk in place of evaporated goat’s milk.
 

If you’re planning several gatherings, or you have a big family, just go ahead and double or triple the recipe. Don’t worry, it will be eaten!

Happy Thanksgiving!

WANT A FREE JAR OF COCONUT OIL?

As a pre-Thanksgiving gift, our friends at Thrive Market are giving away full-sized jars of organic and fair-trade coconut oil, our second favorite ingredient in this pumpkin pie recipe. All you have to do is click this link and place an order for $50 or more—Claim your free gift today before they’re gone!

As a pre-Thanksgiving gift, we teamed up with Thrive Market to give you a full-size jar of organic and fair-trade coconut oil. Claim yours here: http://thrivemarket.com/fatburningcoco

Click right here to get a jar of coconut oil on the house.

HOW TO MAKE THIS PUMPKIN PIE A SUPERFOOD POWERHOUSE

Part of The Wild Diet is keeping sugar as low as possible, so we use dates to sweeten this pie instead of added processed sugars. We also love to add superfoods to our smoothies and treats to bump up the nutrient-density. Why add superfoods? Because these ingredients can make your “treat” a health powerhouse, full of: antioxidants, immune-boosters, anti-inflammatories, and even anti-aging benefits to turn back the clock.

Here’s how to make the Superfood Crust: Add 1 tablespoon royal jelly powder, ½ teaspoon reishi mushroom powder, and ½ teaspoon ashwagandha into the dry crust ingredients (in step 2 of the Crust Instructions). That’s it! No other adjustments are needed.

How to make this Paleo-Friendly: You can switch out the dairy on this recipe by using the thick cream that separates when refrigerating a can of full-fat unsweetened coconut milk in place of evaporated goat’s milk.

Want to make this pie extra rich and decadent? Go ahead and switch duck eggs for the chicken eggs. There’s no turning back

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BEFORE YOU PLAN YOUR HOLIDAY MENU…

We’ve got something that might make your life easier.

If you’re looking for even more Paleo, Wild, deliciously good fat-burning recipes for the holidays, come check out our Fat-Burning Chef eCookbook and get our Holiday Cookbook absolutely free when you order today!

If you’ve already purchased The Fat-Burning Chef, simply log into the download portal and download the Holiday Feasts eCookbook for free!

In the holiday cookbook, you’ll find two complete meals and decadent desserts including:

  • Maple Brined Roasted Turkey
  • Goji Cranberry Sauce
  • Better than Mashed Potatoes
  • Apple Sage Stuffing
  • Beef Tenderloin with Bordelaise Sauce
  • Green Bean Casserole
  • Decadent Flourless Chocolate Cake
  • Mint Hot Chocolate
  • Chai Spice Eggnog
  • Fruit Cake Bites
  • Pumpkin Cheesecake
  • and more!

PLUS you can get into the best shape of your life all year long with the Fat-Burning Chef cookbook full of delicious meals specially designed to help you melt off fat, even during the holiday season!

You won’t need a New Year’s Resolution—just click here to order the Fat-Burning Chef and get your free Holiday Cookbook free!

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What’s your favorite holiday pie? Comment below to let us know!

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5 Comments

  • Patricia says:

    I want to save this to my Pinterest page, but I can’t seem to get your PINIT button to work.
    I’ll keep trying…..this sounds like the pumpkin pie that will replace the old sugared one!
    Thank you for ALL that you do!

  • Jeni says:

    This pumpkin pie was absolutely delicious! I was recently diagnosed with gluten intolerance and your pie prevented me from feeling deprived at our thanksgiving dinner. Instead, I felt nourished and delighted. Thank you for your fabulous recipes!

    • Alyson says:

      So glad to hear you enjoyed the pie, Jeni! We get requests from our friends and end up making this recipe whenever we go visit. We were in Mexico with some friends recently and made an improv version of this pie with the ingredients we were able to find at the local grocery store. I didn’t have any measuring spoons or cups, but it still came out delicious!

  • Diane says:

    How many carbs per serving?

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