- 1 cup almond flour
- ½ cup coconut flour
- ¼ cup flaxseed meal
- 1 teaspoon sea salt
- 6 tablespoons organic coconut oil, melted
- 1 cup full-fat unsweetened canned coconut milk, shaken
- ¼ cup maple syrup (or coconut palm sugar)
- 1 (15-ounce) can 100% pumpkin puree (or 1 ¾ cups fresh pumpkin puree)
- ¼ cup coconut palm sugar (or ⅛ teaspoon organic stevia leaf extract)
- 6 Medjool dates, pits removed (or ¼ cup more coconut palm sugar)
- 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 (or grass-fed butter)
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground 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 with coconut oil (be sure to grease the rim, too).
- In a large bowl, whisk together the almond flour, coconut flour, flaxseed meal, and salt.
- Add the melted coconut oil, coconut milk, and maple syrup. Mix until well combined.
- Press the dough into the greased pie pan, and freeze the pie shell while you make the filling.
- In a blender, blend the pumpkin puree, coconut sugar, dates, evaporated goat milk, coconut oil, cinnamon, ginger, nutmeg, ground cloves, and salt until the dates are broken up and well-incorporated.
- Add the egg and 2 egg yolks and blend until combined.
- 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.
- Reduce the oven temperature to 350℉. Bake until a knife inserted near the center comes out clean, about 50 minutes.
- Remove from the oven and cool 2 hours. Serve immediately, or cover and refrigerate until ready to serve.
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.
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 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 TweetEvery time we visit our family for the holidays, 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!
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 TweetHow 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 TweetGot 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…
We’ve got something that might make your life easier.
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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
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What’s your favorite holiday pie? Comment below to let us know!
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!
Oh weird. Maybe try restarting your browser? Thanks for the comment, Patricia! You’re going to love this pie.
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!
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!
How many carbs per serving?
Thanks for the recipe! I can’t wait to try it this Thanksgiving! I love to try low carb, gluten-free recipes on my unsuspecting extended family…hoo ha ha ha…. It so gratifying when they compliment the dish as I am dropping the no sugar, no gluten bomb on them:-).
Can I substitute honey or maple syrup for the stevia?
You sure can. We’ve made this recipe with maple syrup instead of stevia, as well as coconut palm sugar in place of stevia and dates. I haven’t tried it with honey yet, but I bet it would work well, too!
To swap out the sweeteners, omit the dates and stevia in the filling, and add 1/2 cup coconut palm sugar or maple syrup.
Let us know how the pie turns out!
What do you think about substituting sweet potato flour for the almond if you are allergic to nuts?
I bet that would work well. Let us know if you try it, and how it turns out. We’ve also made the crust with buckwheat flour.
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.
There are several differences in the amounts of ingredients between this recipe and the one in the Wild Diet cookbook. Why?
Hi Sean — thanks for the question. We tinker in the kitchen quite a bit, and our recipes evolve over time. The recipe here on FatBurningMan.com is the latest version of our Pumpkin Pie. We hope you enjoy!
I really like your recipes, really. They are not only appealing but also suitable for my diet. I’m sure the taste is equally great