This Whole30 Pumpkin Pie is just as delicious as any traditional pie you have made. A delicious gluten, grain, and sugar-free crust is filled with a flavourful mixture of roasted pumpkin, coconut milk, dates, and classic pumpkin spice. It will make you forget you are even on Whole30.
Food filled holidays are a challenge on any diet or eating regimen, but when it comes to Whole30, it can seem like an impossible task. Tables are filled with butter-basted turkeys, cream-filled potatoes, and sugar-filled desserts. Let's face it, after gorging away at all these items your often left feeling not the greatest.
This is where being on Whole30 is actually a blessing. For snacking, having a vegetable tray with roasted cauliflower beet hummus for dipping is a great substitute instead of a sour cream-based dip, and a light carrot soup makes for a perfect start to a Thanksgiving meal. Luckily, for the main course you can still have your turkey, mashed potatoes, and squash but just using olive oil or ghee instead of butter will make them compliant.
Other Whole30 Recipes
Desserts on Whole30?
It’s when you get to dessert that you are going to have issues with Whole30. For one, technically you are not allowed to have any dessert on Whole30, however, when it comes to holidays we think it’s ok to cheat on this rule. But, that doesn’t mean you should go in and eat sugar filled pies and cakes. We have made the perfect pumpkin pie that is completely Whole30 compliant. That’s right, no sugar, no flour, and no dairy.
Our Whole30 pumpkin pie starts with a crust that, though not flakey like a traditional pie crust, has all the flavour that you expect in a pie. The crust is baked and then filled with a perfectly sweet, creamy, and spiced pumpkin filling that, dare I say, is just as good as any pie filling you can get in the store.
How to Make Our Whole30 Pumpkin Pie
Prepare for Making Pumpkin Pie Filling
Preheat your oven to 375°. Cut the pumpkin in half, remove the seeds and roast, cut side down, for 40 minutes or until the flesh is tender. While the pumpkin is roasting, heat the coconut milk, dates, and spices in a saucepan until the dates have softened and begin to break down. Remove from heat and allow to cool while making the crust.
How to Make a Paleo Crust
In a bowl mix together the almond flour, coconut flour, and salt. Cut the coconut oil in with a fork and mix until it reaches a consistency similar to sand. Finally, add the egg to the bowl and mix it in to form the dough. You can turn this out onto a clean surface, form into a disc and wrap with plastic before placing it in the fridge to cool firm up.
Once you are ready to roll out the dough, place it between to large pieces of parchment paper. Carefully roll it out to about 12-14" in diameter and fix any cracks or holes. The dough is very forgiving and can be manipulated as much as required. Carefully flip the dough into the pie dish then form it with your hands, again fixing any cracks or holes. Poke the dough with a fork and bake in the oven for 10 minutes.
Make the Pumpkin Pie Filling
Place 2 cups of the roasted pumpkin and the coconut milk mixture into a food processor or blender. Blend until smooth then pour into a bowl. Add the eggs and whisk until combined then pour the filling into the pie crust.
Bake the pie and serve
Place the pie in the oven for 50-60 minutes until the filling has set. Allow to cool for at least 20 minutes before serving. The pie is great on its own or topped with a touch of coconut cream.
Bon appetit and Happy Thanksgiving xo
Chef Sous Chef
Helpful Tools and Ingredients to Make a Whole30 Pumpkin Pie
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- 1 cup almond flour
- ½ cup coconut flour
- ½ cup coconut oil
- ½ teaspoon salt
- 1 large egg
- 1 pie pumpkin
- 1 cup coconut milk
- 1 cup dates pits removed
- 2 teaspoon cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground all spice
- ⅛ teaspoon salt
- 2 large eggs
- Preheat oven to 375° F.
- Slice pumpkin in half, clean out seeds and place cut side down on baking sheet. Cook in oven for 40 minutes, remove and allow to cool.
- Meanwhile, in a small saucepan add coconut milk, dates, cinnamon, ginger, nutmeg, cloves, and all spice. Bring to a boil on high heat then lower to a simmer. Cook until the dates have softened and begin to break up. Remove from heat and allow to cool.
- In a medium bowl, using a fork, mix together almond flour, coconut flour, and coconut oil until combined and reaches a sand-like consistency. Add the egg and mix to form a dough. Form into a 2 inch thick disc, then wrap and place in the fridge to set for 10 minutes.
- Once set, place the dough onto a sheet of parchment large enough to roll the dough on. Top the dough with another sheet of parchment and roll it out to a ¼ inch thickness. Fix and cracks and breaks as you roll it out, if necessary.
- Remove the top piece of parchment and carefully turn the dough into the pie dish. Don’t worry if it breaks as you can repair it as required. Form the dough in the pie dish to your liking ensuring there are no cracks or breaks in it. Poke the dough all over with a fork so it doesn’t puff up while baking. Place the crust in the oven and bake for 10 minutes, until golden brown.
- In a food processor, add coconut milk mixture and 2 cups of the cooked pumpkin and blend until smooth. Pour into a bowl and add the 2 beaten eggs. Whisk until combined. Pour the mixture into the crust and smooth out with a spatula. Bake in the oven for 50 minutes, until the centre is set. Optional: Cover the crusts with tin foil while baking to prevent burning.
- Allow to room temperature before serving.