Thanksgiving Whole30 Pumpkin Pie

Pumpkin pie in a white pie dish, with slice removed and on a grey plate. Two small pumpkins placed beside the pie dish.

4.10 from 11 votes

Thanksgiving Whole30 Pumpkin Pie

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!

Prep Time30

Cook Time2

Course: Dessert, Food + Drink, Snack, Whole30

Cuisine: Whole30

Keyword: whole30 desserts, whole30 pie, whole30 thanksgiving recipes

Servings: servings

Calories: 362kcal

Author: Philip Lago and Mystique Mattai

Ingredients

Crust

1 cup almond flour
½ cup coconut flour
½ cup coconut oil
½ teaspoon salt
1 large egg

Filling

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

Instructions

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.

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