Paleo Pumpkin Pie
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy pumpkin pie made with almond flour crust and coconut milk custard, sweetened with maple syrup and spiced with warm cinnamon, nutmeg, and ginger. A wholesome gluten-free, dairy-free alternative to traditional pumpkin pie.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 1- 2 cups blanched almond flour
- 2 tablespoons coconut sugar
- ¼ teaspoon salt
- ⅓ cup coconut oil (solid at room temperature or chilled)
- 1 egg (beaten)
- 1 can (15 oz. pumpkin puree)
- 2 eggs (room temperature)
- ½ cup canned coconut milk
- ½ cup maple syrup
- 2 tablespoons creamy almond butter
- ¼ teaspoon sea salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- ½ teaspoon allspice
- ¼ teaspoon cardamom
At a glance
PER SERVING · TIME 70M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 40m
- Sodium
- 848mg
- Total sugar
- 150g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1080mg
- Calcium
- 978mg
- Iron
- 23mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 848MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.