Description
A rich and creamy no-bake healthier pumpkin pie! Grain-free, Paleo, SCD-friendly, Refined-sugar-free, Gluten-free, Dairy-free.
Ingredients
Crust:
- 1/2 cup blanched almond flour
- 1/4 cup coconut flour
- 3 tbsp. coconut oil, softened
- 2 tbsp. honey
- 1/4 tsp Himalayan pink salt (or sea salt)
Filling:
- 1/2 cup watermelon seed butter
- 1/2 cup coconut oil
- 1/2 cup pumpkin puree
- 2 tbsp honey
- 1 tsp. vanilla
- 2 tsp. cinnamon
- 1/4 tsp. ground nutmeg
- 1/4 tsp. Himalayan pink salt (or sea salt)
- 1/4 tsp. black pepper
Optional, for garnish:
- Plain Greek yogurt, mixed with a squeeze of honey
- Raw pumpkin seeds (pepitas)
- Hemp hearts
Instructions
- Pre-bake the crust: Mix all of the crust ingredients together in a small bowl until a thick “dough” forms. Evenly coat the bottom and sides of an 8″ cast iron skillet with coconut oil. With your hands, lightly press the dough into the bottom of the pan. Bake at 400F for 7 minutes.
- Let the crust cool completely.
- In a medium-sized, microwave-safe mixing bowl, combine all of the ingredients together for the pumpkin filling. Microwave for 30 seconds. Using an electric hand mixer, beat until smooth and creamy.
- Pour the filling mixture on top of the cooled baked crust in the skillet. Cover and refrigerate overnight (or freeze for about 2 hours).
- (Optional) Decorate with greek yogurt, pumpkin seeds, and hemp hearts. Slice and serve cold!
Notes
Creamy cashew butter or creamy almond butter can be subbed for the watermelon seed butter.
To make it vegan: sub maple syrup for honey
- Category: something sweet
- Method: no-bake
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 8
- Fat: 25
- Carbohydrates: 13
- Fiber: 2
- Protein: 5
Keywords: pumpkin pie, healthy pumpkin pie, paleo dessert, paleo pie recipe, no-bake pie, grain-free dessert, gluten-free, dairy-free, Specific carbohydrate diet