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Paleo pumpkin pie

  • 0:10 Prep
  • 1:15 Cook
  • 8 Servings


  • 500g butternut pumpkin flesh, chopped
  • 600ml coconut milk
  • 2 cups (260g) pecans
  • 6 dried dates
  • 1 teaspoon pure vanilla extract
  • 50g grass-fed butter, melted, cooled
  • 1/4 cup (35g) coconut flour
  • 3 eggs, 1 separated
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cloves
  • 1 teaspoon ground ginger
  • Zest of 1/2 orange, finely grated
  • 1/3 cup (80ml) maple syrup, plus extra to serve
  • 1/4 cup (40g) pumpkin seeds (pepitas)
  • Coconut yoghurt, to serve


  • Food processor and a 24cm loose-bottomed tart pan


  • 1
    Preheat the oven to 180C. Grease a 24cm loose-bottomed tart pan.
  • 2
    Place pumpkin and coconut milk in a pan over medium-low heat and simmer, stirring, for 25 minutes or until soft. Cool.
  • 3
    Meanwhile, whiz pecans and dates in a food processor until finely chopped, then combine in a bowl with vanilla, butter, coconut flour, 1 eggwhite and a pinch of salt. Press mixture into the base and sides of prepared pan. Prick base with a fork, then bake for 15-20 minutes until dry.
  • 4
    Whiz cool pumpkin mixture, spices, zest and 1/4 cup (60ml) maple syrup in a food processor. Add remaining 2 eggs and yolk, and whiz to combine. Pour filling into base. Bake for 45 minutes or until just set.
  • 5
    Toss pumpkin seeds in remaining 1 tablespoon maple syrup. Bake on a baking paper-lined baking tray for 8-10 minutes until golden. Cool, then break into shards.
  • 6
    Top pie with yoghurt, pumpkin seeds and extra maple syrup.

Source: taste.com.au


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