Paleo Pumpkin Pie from Scratch: The Most Delicious Pumpkin DIY Ever

Pumpkin (and pumpkin spice everything) season is quickly coming to an end. What better way to celebrate the pinnacle of this seasonal favorite than with a paleo pumpkin pie made from scratch? Get ready to bookmark this recipe for every single pumpkin season to come.

There’s no need to feel guilty about indulging in a piece of pumpkin pie this Thanksgiving. Especially when it’s a piece of  homemade paleo pumpkin pie made without artificial ingredients, gluten, dairy, or refined sugars and flours.

In fact, this pie is almost a health food.

Caveman-Approved Pie Ingredients

We’re pretty sure that our Paleolithic ancestors would be on board with this pumpkin pie. Instead of common allergens and processed ingredients, this pie is made up of just a handful of pantry staples and spices. These include:

Almond Flour

Not to be confused with almond meal, almond flour is made with blanched almonds that have had their skins removed.

This flour is typically finer and acts more like white flour in baking, creating a fluffier and lighter texture than almond meal. (Almond meal, FYI is ground up whole almonds – skins included.)

Almonds are high in heart-healthy monounsaturated fats, which have been linked with a reduced risk of heart disease. These nuts also boast the antioxidant powers of vitamin E, which supports cell damage and aids in skin and hair health.

Coconut Oil & Coconut Milk

This healthy fat is a rich source of medium chain triglycerides that help to increase beneficial HDL cholesterol and reduce “bad” LDL cholesterol. By increasing HDL in the body, coconut oil helps to promote heart health and reduce the risk of heart disease.

Another reason to totally love coconut oil (and coconut whipped cream) is due to the fact that it keeps your hormones healthy.

According to Dr. Axe, “eating a variety of foods high in short, medium and long-chain fatty acids is key to keeping your hormones in check. Your body needs various types of fats to create hormones, including saturated fat and cholesterol.”

Not only are these healthy fats (found in coconut, nuts, wild salmon, and grass-fed butter) fundamental building blocks for hormone production, but they also aid in reducing inflammation and boosting metabolism.

Eggs

One of the highest quality animal protein sources around, eggs are an underrated superfood. Eggs are rich in protein (six grams per egg), B vitamins, vitamin A and D, anti-inflammatory omega-3 fatty acids, antioxidants, and iodine.

Chose organic pasture-raised eggs (a step above cage-free eggs), which yes, cost the most. But, we swear, they’re worth the splurge. Pasture-raised eggs can be found at your health food store or local farmers market.

The chickens that lay these eggs are given the ability to roam around in pasture eating their natural diet filled with beneficial and nutritious bugs and worms. Their happy lifestyle and healthy diet equals healthier eggs for us. Total win-win.

Maple syrup

Instead of using refined white sugar (which totally sucks) or brown sugar in this paleo pumpkin pie, we’re using maple syrup.

Pure maple syrup (not maple sugar liquid, à la Aunt Jemima) is a low glycemic sweetener that’s filled with beneficial compounds noted to prevent diseases like heart disease, cancer, and Alzheimer’s.

Pumpkin

We hate to break it to you, but the cans labeling themselves as “pumpkin” are actually just winter squash impostors. Most likely, the cans are made up of butternut, hubbard, boston marrow, or golden delicious squash – or even a blend of a few squash.

Making pumpkin puree with a real deal pumpkin (we like sugar pie pumpkin) is the most nutritious way to get your paleo pumpkin pie on.

Pumpkin is packed with vitamin A, a nutrient essential for a healthy reproductive and immune system, bone growth, and eye health. This winter squash is filled with beta-carotene, a carotenoid that helps to keep eyesight healthy.

Pumpkin is also rich in vitamins C and E, folate, calcium, iron, magnesium, potassium, protein, and fiber.

These simple whole food ingredients plus some warming spice action and a homemade coconut, vanilla, and maple whipped cream is the best way to take advantage of the end of pumpkin season. Happy Thanksgiving!

Homemade Paleo Pumpkin Pie with Maple Coconut Whipped Cream

Yields One 9-inch Pie

Ingredients

Pie Crust:
2 cups blanched almond flour (not almond meal)
¼ tsp sea salt
2 Tbsp coconut oil, chilled
1 organic egg

Pumpkin Pie Filling:
1 sugar pie pumpkin (or 1 ½ cup pumpkin puree)
3 organic eggs
½ cup full fat coconut milk
½ cup maple syrup
1 tsp cinnamon
½ tsp ginger
½ tsp allspice
½ tsp nutmeg
¼ tsp cloves
¼ tsp sea salt

Maple Coconut Whipped Cream:
1 BPA-free can full fat coconut cream, chilled*
1 vanilla bean pod, seeds scraped
3-4 Tbsp maple syrup

Directions

*Begin with coconut whipped cream: It’s important to chill can of coconut cream for at least 24 hours in order for whipped cream to form. Open can and pour out coconut water settled on top. This water can be used for smoothies, etc.

Spoon hardened cream into a bowl with vanilla seeds and maple syrup. Beat with a hand mixer on high until whipped cream is smooth and creamy. Add more maple syrup for sweetness if desired. Cover and store in refrigerator until ready to use.

Roast the sugar pie pumpkin: Preheat oven to 350 degrees Fahrenheit. Remove the top stem and use a sharp knife to cut the pumpkin in half vertically and scoop out the seeds.

Place pumpkin half face down on parchment paper lined baking tray and roast at 350 F for 45-60 minutes, depending on the size of the pumpkin. When finished, the skin will be slightly darker and you should be able to easily pierce with a fork.

Allow pumpkin to cool slightly before handling. Scoop pumpkin flesh from skin and add to a high-speed blender or food processor. Blend until super smooth and creamy, which should take a minute or two. Measure out 1 ½ cups of puree for the pie filling and save the remaining for smoothies, cookies, etc.

Almond flour pie crust: Place almond flour and salt in food processor and pulse briefly. Add in chilled coconut oil and egg and pulse until mixture forms a ball. Press dough into a 9-inch glass pie dish and set aside while making the pumpkin filling.

Paleo pumpkin pie filling: add all ingredients to a high-speed blender or food processor. Blend until smooth and creamy, and all ingredients are thoroughly mixed. Pour pumpkin filling into pie dish.

Bake pie: at 350 degrees Fahrenheit for 45-60 minutes, or until pie is set. Allow pie to cool to room temperature and then chill for two hours before serving. Enjoy!

Related On Organic Authority
This Pumpkin Pie Spice Recipe is What Autumn Dreams Are Made Of (in 30 Seconds!)
(Almost) Everything You Need to Know About Pumpkin
How to Use the Whole Pumpkin! From Skin to Seeds

Photos by Kate Gavlick

Tags:
coconut whipped cream, paleo, pie, pumpkin, thanksgiving

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Kate Gavlick

Kate is a Nutritionist with a Master"s of Nutrition from the National University of Natural Medicine in Portland, Oregon and the blogger and photographer of Vegukate. Kate believes in nourishing the whole body with real, vibrant foods that feed the mind, body, soul, gut, and every single little cell. Her philosophy is simple when it comes to food and nourishment: cut the processed junk, listen to your body, eat by the seasons, eat plates and bowls filled with color, stress less, and enjoy every single bite. When she"s not cooking in her too tiny Portland kitchen, Kate can be found perusing farmer"s markets, doing barre classes, hiking, reading, and exploring.

Vegan Custard Stuffed Pumpkin Recipe

This vegan custard recipe was inspired by the Cambodian recipe for sangkya, also known as songkya. Traditional sangkya is an eggy custard with a strong coconut flavor. Most recipes call for quite a bit of sugar, so this recipe is a loosely adapted interpretation of the original. It’s much healthier, completely vegan, and is a great alternative to flour-based holiday treats. This seasonal dessert does need to chill for several hours before serving, so plan ahead.

The coconut yogurt and soaked cashew base are held together with coconut, garbanzo, and chia seed flour. The sweetness of the maple syrup is balanced with lemon zest and juice. You can adjust the amount of lemon, or add more coconut flakes if you want a less tart or more coconutty flavor.

Kabocha, or Japanese pumpkin, is the best choice for this recipe. Similar to butternut squash, the kabocha has fewer calories and many people say it tastes better. It’s a great source of beta-carotene, iron, vitamin C, and fiber. You can substitute pie pumpkins if you have trouble finding kabocha. When selecting your kabocha squash, choose a squat, wide shape over a taller, round one. This will give the top of the custard a better chance to brown while baking. You can also skip the pumpkin entirely if you’re just looking for a vegan baked custard recipe. If you choose this route, make sure to bake the custard for only twenty minutes.

One item to note… This recipe makes enough custard to fill a pumpkin with a 25 in. (63 cm) circumference. If you’re using a smaller pumpkin, you may want to halve this recipe. I recommend keeping a small (5”) springform pan ready for any leftover custard. Just bake it along with your pumpkin for twenty minutes and allow to cool.

How Did Pumpkins Get to Japan?

If you thought pumpkin and squash came from the Americas, you are absolutely correct. Portuguese traders and explorers originally brought squash and pumpkins from Brazil to Japan in the 16th century^[1] while the Portuguese Empire was expanding into South Asia. The kabocha squash is simply a variety of Cucurbita maxima—the same species that produces the gigantic pumpkins that win ribbons at state fairs. I don’t recommend you try to make this recipe with one of those monsters, though. It could feed an army, but the cooking time would take days! Their smaller Japanese cousins, however, do quite nicely.

In Japan, the squash is called Kuri Kabocha, or “nutty pumpkin”.^[2] If you’ve ever tasted kabocha you’ll understand the “nutty” moniker. The texture is fluffy and reminiscent of chestnuts, but the flavor is sweet, like a butternut squash crossed with a sweet potato. Kabocha squash have dark, forest-green skin, a slightly squished or flattened shape, and brilliant orange flesh.^[3] You can actually leave your kabocha out as a decoration if you’re going to use them within a few days. Otherwise, store them in a dark, cool area for up to a month.^[4]

Vegan Custard Stuffed Pumpkin Recipe

• Pre-prep: soak the cashews in lukewarm water for 2-4 hours


• Prep time: 20 minutes to hollow the pumpkin and prepare the filling


• Bake time: 45 minutes at 400°F (250° C)


• Chill time: 3-4 hours or overnight


• Servings: 10

Equipment

• Sharp serrated knife


• Sharp spoon to hollow out pumpkin


• Citrus reamer (optional)


• Food processor or powerful blender


• Silicone baking mat or parchment paper


• Baking sheet


• Small springform pan (optional)

Ingredients

• 1 medium organic kabocha squash (about 25” in circumference)


• 2 cups raw cashews, soaked and strained


• 2 cups organic vanilla coconut vegan yogurt (try our vegan yogurt recipe, just add 1 tbsp maple syrup and 1 tsp vanilla)


• 2 tbsp organic coconut flour


• 1 tbsp organic chia seed flour


• 1 tbsp organic garbanzo bean flour


• ⅔ cup organic maple syrup


• Zest and juice of 2 large organic lemons (about 5 tbsp)


• 3 tsp pure, organic vanilla extract


• ½ cup organic coconut flakes, plus extra (optional)


• 1 tsp Himalayan crystal salt

Instructions

1. Start by preparing the custard. Drain excess water from the soaked cashews.


2. Add cashews, yogurt, coconut flour, chia seed flour, garbanzo bean flour, vanilla extract, and Himalayan crystal salt to the food processor and pulse until smooth, about 2 minutes.


3. Add half the maple syrup and lemon juice and pulse for 15 seconds to combine. Taste custard to determine how much of the remaining maple syrup, lemon juice, and coconut flakes to add. Continue pulsing to mix ingredients. Once the taste suits your preference, allow the custard to remain in the food processor while you carve the squash.


4. Preheat oven to 400°F.


5. Use a serrated knife to cut the crown off the squash. Start a cut a couple inches from the woody stem of the squash. Continue to cut in a circle around the stem. Pull the crown off the squash and set aside.


6. With a sharp spoon, thoroughly remove the seeds and sinew from the inside the pumpkin and discard.


7. Using a spatula, slowly pour the custard into the pumpkin. Do not overfill. Leave enough room to replace the crown. The custard will rise slightly as it cooks and it will need this space to expand. You can either discard the crown or bake it alongside the custard.


8. Add any remaining custard to the springform pan and smooth flat with a spatula.


9. Line a cookie sheet with a silicone baking mat or parchment paper. Place the filled squash, crown, and springform pan on the cookie sheet and place in the oven. If baking the crown, set it next to the squash for baking. Do not put it back on top yet.


10. After twenty minutes, remove the springform pan and place on the counter to cool. You can eat this mini custard while you’re waiting for the main attraction to chill in the fridge.


11. After the squash has been cooking for 40 minutes, check its status. Using the tip of a small knife or fork, poke a small hole in the squash. If it easily cuts into the flesh, congrats! It’s done! If the squash isn’t soft enough, bake at 400°F for another 15 minutes.


12. Let the squash cool on the counter for about ten minutes, then transfer to a plate or large glass bowl to chill in the fridge. If you baked the crown you can put it back on the squash. Chill the custard for at least 3 hours before serving.


13. Use a sharp serrated knife to cut thin slices. Enjoy!

The Difference Between Squash and Pumpkin

Because their genetic history is intertwined, squash, pumpkin, and gourd are often used interchangeably.^[5] As a general rule, you carve pumpkins, cook squash, and decorate with gourds.^[6] If you let that sink in, you might wonder how it is that we have so many pumpkin-imbued treats every fall. Well, the truth is, our traditional “pumpkin” pies and other tasty dishes are actually made with squash.^[7] Pumpkin ice cream, pumpkin lattes, pumpkin cookies, even canned pumpkin actually contain squash.
Don’t despair, it’s just a quirk of taxonomy. Autumnal pumpkin delicacies are usually made using winter squash that resembles carving pumpkins, they’re just not officially classified as pumpkins. Proper pumpkins aren’t eaten because they’re watery, stringy, and don’t taste that good. Winter squash is smaller, softer, and sweeter than its pumpkin cousin. If you feel lost and confused, don’t worry—even the FDA has trouble deciding whether or not you’re eating a pumpkin or a squash.^[8]
What pumpkin (or squash) treat do you look forward to every autumn? Leave a comment and let us know!

References

1. Center, UMass. Kabocha. 2016. Web. 17 Oct. 2016.


2. Morgan, Wendy, and David Midmore. Kabocha and Japanese Pumpkin in Australia A Report for the Rural Industries Research and Development Corporation. 2005. Web. 17 Oct. 2016.


3. Gallary, Christine. Why You Should Be Eating Kabocha squash, Pumpkin’s Sweeter Cousin — ingredient intelligence. The Kitchn, 22 Oct. 2014. Web. 17 Oct. 2016.


4. “Kabocha squash: Nutrition . Selection . Storage – fruits & Veggies more matters.” Fruits & Veggies More Matters, 2008. Web. 17 Oct. 2016.


5. Ferriol, María, and Belén Picó. “Pumpkin and Winter Squash.” Handbook of Plant Breeding. N.p.: Springer Science + Business Media, n.d. 317–349. Web.


6. “Pumpkin.” Texas AgriLife Extension. Aggie horticulture. n.d. Web. 17 Oct. 2016.


7. Crist, Emma. I Just Found Out Canned Pumpkin Isn’t Pumpkin At All, And My Whole Life Is Basically a Lie. Food & Wine, 23 Sept. 2016. Web. 17 Oct. 2016.


8. Sevier, Joe. Canned pumpkin: It’s not what you think. Epicurious, 9 Sept. 2016. Web. 17 Oct. 2016.