- 1 cup almond flour (or buckwheat flour)
- ½ cup coconut flour (or buckwheat flour)
- ¼ cup flaxseed meal (or arrowroot starch)
- 1 teaspoon cinnamon
- ½ teaspoon sea salt
- 6 tablespoons coconut oil, melted (or butter, ghee, tallow or lard)
- 1 cup milk (or goat milk, coconut milk or other milk)
- 1 tablespoon maple syrup (or coconut palm sugar or honey)
- 1 tablespoon molasses
- 1 ½ teaspoons monk fruit extract or erythritol (or 3 more tablespoons maple syrup)
- 1 (15-ounce) can 100% pumpkin puree (or 1 ¾ cups fresh pumpkin puree)
- 1 (12-ounce) can evaporated goat’s milk (or 1 ¾ cups full-fat unsweetened canned coconut milk - just the thick cream on top - you'll need to use 2 cans)
- ¼ cup coconut oil, melted (or butter or ghee)
- ¼ cup coconut palm sugar (or 6 Medjool dates, pits removed)
- 2 tablespoons molasses
- 1 ½ teaspoons monk fruit extract (or ⅛ teaspoon stevia leaf extract, or ¼ cup more coconut palm sugar)
- 1 tablespoon cinnamon
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon sea salt
- 1 egg (chicken or duck)
- 2 egg yolks (chicken or duck)
- Preheat the oven to 425°F, and grease a pie pan (be sure to grease the rim, too).
- In a large bowl, whisk together the almond flour, coconut flour, flaxseed meal, cinnamon and salt.
- Add the melted coconut oil, milk, maple syrup, molasses and monk fruit.. Mix until well combined.
- Press dough into the greased pie pan, and freeze the pie shell while you make the filling.
- In a blender, add all Filling ingredients except eggs. Taste and add more spices or sweetness, if desired.
- Add the egg and 2 egg yolks and blend until combined.
- Take pie crust out of the freezer, and cover the edges of the crust with 4 thin pieces of foil (helps to prevent burning).
- Pour the pumpkin pie filling into the pie shell, and bake for 15 minutes at 425℉.
- Reduce the oven temperature to 350℉ and continue baking for 40 - 50 minutes, until the pie is set and firm in the center.
- Remove from the oven, allow to cool, and refrigerate until ready to serve. We like serving each slice with a dollop of sour cream or whipped cream and a sprinkle of cinnamon over the top.
Dairy-Free: Swap 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.
Nut-Free Crust: Swap out the almond flour and coconut flour for 1½ cups buckwheat flour (not the same as wheat flour).
Egg-Free Filling: To make the pumpkin filling egg-free, leave out the egg and 2 egg yolks, and add 1 heaping tablespoon of arrowroot starch to the filling ingredients and blend well.
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).This is one Pumpkin Pie you can feel good about devouring. #glutenfree Click To Tweet
Every time we visit our family for the holidays, we end up making at least three of these pumpkin pies. And they disappear quickly.
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!
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!Anyone else getting hungry? I think it’s pie time. #Thanksgiving. #pietime Click To Tweet
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.Make your dessert a superfood powerhouse. Click To Tweet
Got an allergy? We’ve got you covered.
How to make this Dairy-Free: You can switch out the dairy in 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 in the filling, as well as use coconut oil instead of butter in the crust.
Nut-Free Crust: To make our Buckwheat Molasses Crust, swap out the almond flour and coconut flour for 1½ cups buckwheat flour (not the same as wheat flour) and add a 1 tablespoon molasses to the crust ingredients.
Egg-Free Filling: To make the pumpkin filling egg-free, leave out the egg and 2 egg yolks, and add 1 heaping tablespoon of arrowroot starch (or tapioca starch) to the filling ingredients and blend well.
What do I do with the extra egg white? Use it in an egg-white omelet or a dessert recipe with whipped meringue topping.
Want to make this pie extra rich and decadent? Go ahead and switch duck eggs for the chicken eggs. There’s no turning back.
LEARN HOW TO DROP 20 POUNDS IN 40 DAYS WITH REAL FOOD
Before You Plan Your Holiday Menu…
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At the holiday dessert table, the best defense is a good offense. So, instead of fighting it, run with it.
You can enjoy a big slice of pie during the holidays with one of our super-easy, gluten-free, Wild recipes that will have everyone coming back for seconds.
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What’s your favorite holiday pie? Comment below to let us know!