Whether you’re in the mood for a special pie, looking for a paleo-friendly Halloween treat or simply looking for something sweet and delicious, this paleo pumpkin pie recipe is not going to disappoint. The pecan, date and cacao crust holds the soft, decadent filling made with chocolate, pumpkin puree and honey. We are also adding the warm, aromatic flavor of cinnamon to complement the pumpkin taste. There is no baking involved in this pumpkin pie recipe. You just need to chill it in the refrigerator for a few hours or until it is set, then you can serve it in wedges.
Ingredients:
Crust:
1½ cups pecans
1 cup pitted dates
4 tbsp raw cacao powder
Filling:
2 oz raw chocolate
15 oz pumpkin puree
4 tbsp raw honey or maple syrup
3 tbsp melted coconut oil, melted
¼ tsp cinnamon powder
½ tsp sea salt
Method:
To Prepare The Crust:
Grease a pie tin with coconut oil and line with parchment paper and set aside. Place the pecans into a blender or food processor and pulse them into a crumb like texture. Be sure not to over process and turn the pecans into dust. Once the pecans are broken into small pieces, transfer to a bowl and set aside. Then perform the same process on the dates and blend them until a paste forms (approximately 4 minutes). Add the date paste to the ground pecans and add the cacao powder and mix by hand. Once thoroughly mixed, scoop the mixture into the pie tin and press the mixture in the tin to form the mixture and be sure that it is tightly packed. Once the crust is formed, set aside.
To Prepare The Filling:
Begin by melting the chocolate. Add in the pumpkin puree, honey, coconut oil, ground cinnamon and salt to the melted chocolate and stir until well combined. Once the mixture is fully combined, pour it into the pie crust.
Place the completed pie in the refrigerator for 3 to 4 hours, or until fully set.
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Save Print Paleo Dessert Recipes: Pumpkin Pie Author: CavemanDietBlog.com Prep time: 30 mins Total time: 30 mins Ingredients
- Crust:
- 1½ cups pecans
- 1 cup pitted dates
- 4 tbsp raw cacao powder
- Filling:
- 2 oz raw chocolate
- 15 oz pumpkin puree
- 4 tbsp raw honey
- 3 tbsp coconut oil, melted
- ¼ tsp cinnamon powder
- ½ tsp sea salt
- To prepare the crust grease a pie tin with coconut oil and line with parchment paper. Then pulse the pecans in a blender into a crumb, then site to one side.
- Blend or process the date for 3-4 minutes, or until a paste forms. Then in a large bowl mix together the ground pecans, the dates and the cacao powder.
- Press the mixture into the pie tin to form the crust and set to one side.
- To make the filling melt the chocolate, then add in the pumpkin puree, honey, coconut oil, ground cinnamon and salt stirring until well combined.
- Pour the mixture into the pie crust, and leave to set in the refrigerator for 3-4 hours.
