Ingredient: almond flour

Simple & Healthy Pumpkin Pie

Healthy Pumpkin Pie

You can never have too many pumpkin recipes, right? Every year I make a version of this paleo pumpkin pie and I swear it just gets better and better. Maybe my baking skills improved over time or maybe I just got lucky this year, but OH DAMN this one is good. 

I’m happy to finally have an “official” recipe for it because each year I’m trying to figure out what I did the prior year. You’d think I’d have it written down somewhere or pinned on Pinterest from a previous blogger, but no. I just could NOT find it this year. 

With a little bit of memory and bits and pieces of other recipes I’ve made in the past I came up with this SIMPLE HEALTHIER PALEO PUMPKIN PIE.

NEWSLETTER SUBSCRIPTION

This recipe is great because it’s gluten free, dairy free, and refined sugar free (if you omit sugar or use coconut sugar for the crust). The pumpkin spice POPS, the crust is still full of flavor, and the texture is nice and creamy. I love that it’s sweetened with honey too. 

Ya just can’t get any better than that. 

I must mention that it’s also an easy clean up using just ONE piece of equipment: a food processor. This one here is my FAVORITE – I use it weekly. You can also try to mix by yourself, but I find a food processor is your best bet to make it the right consistency. A high speed blender such as a ninja or vitamix will also work.

Place all crust ingredients in the food processor, blend.

Put that in the pie pan. Press down.

Healthy paleo pumpkin pie crust.

Rinse food processor.

Place all filling ingredients into the food processor, blend.

Healthy paleo pumpkin pie food processor

Pour into the pie pan.

Take the dish and tap it directly down on the counter to remove any bubbles formed from the processor.

Healthy paleo pumpkin pie

Bake.

Remove after 40 minutes, add pie crust shield to prevent the edges from burning OR cut foil and wrap around the edges of the pie pan. Bake for another 20 -25 minutes or until the pie crust is set.

Healthy paleo pumpkin pie

That quick, that simple, that’s it.

Be careful not to place directly in the fridge after baking. Make sure the pie is completely cooled down to room temp first.

If the pie is cooled too quickly then it will crack and separate and you will no longer have a pretty looking pumpkin pie to take over to the friendsgiving. 

Healthy paleo pumpkin pie

It’s a simple step – but a very important one if you want a good looking and healthier twist to a pumpkin pie to show off to all your friends.

Lastly, this pie is delish by itself, but if you want to kick it up a notch then buy some coconut whipped cream to top it off! 

If you want the same yummy pumpkin spice flavor that I used for this recipe then check out my Homemade Pumpkin Spice.  You might also like my Paleo Pumpkin Muffins for a breakfast treat. Pumpkin muffin for breakfast and pumpkin pie before bed? Yup. I’m all about it.

Healthy paleo pumpkin pie
Print Recipe
 Healthier Pumpkin Pie
Simple and healthy gluten free, dairy free, and refined sugar free pumpkin pie with limited ingredients. The pumpkin spice POPS, the crust is still full of flavor, and the texture is nice and creamy. Cut a slice and enjoy with a dollop of coconut whipped cream.
Healthy Pumpkin Pie
Course Dessert
Prep Time 15 minutes
Cook Time 1 hour
Servings
slices
Ingredients
Crust
Filling
Course Dessert
Prep Time 15 minutes
Cook Time 1 hour
Servings
slices
Ingredients
Crust
Filling
Healthy Pumpkin Pie
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Place all crust ingredients (almond flour, egg, coconut oil, and sugar) in a food processor or high speed blender. Mix well.
  3. Once the crust starts to form into small balls, then remove the mixture from the food processor and place inside the pie dish. Press the crust down evenly in the pan with a flat object. (I used the bottom of a measuring cup).
  4. Rinse out the food processor or high speed blender and add in all the pie ingredients (pumpkin puree, coconut milk, honey, eggs, pumpkin pie spice, and vanilla extract). Blend until smooth.
  5. Pour the filling into the pie pan. No need to bake the crust first.
  6. Place in the oven and bake for 40 minutes, remove and add a pie crust shield or cut foil to cover the crust. Bake for another 20 minutes, or until the center is set.
  7. Let cool at room temperature to prevent separation and cracking, then place in the fridge to firm up.
  8. Enjoy with some coconut whipped cream or by itself. Have fun sharing with friends and family over the holiday season!
Recipe Notes

Don't forget to use my Pumpkin Pie Spice for that added Y U M flavor to this pie!

Paleo Pumpkin Muffins

Paleo pumpkin muffins

Get ready for fall and enjoy these simple, healthy, dairy free, gluten free, moist, paleo pumpkin chocolate chip muffins made with almond flour and honey!

First, start by mixing your dry ingredients in a large bowl. Stir together the super fine almond flour, baking soda, salt, and pumpkin pie spice. Check out this easy recipe for DIY pumpkin pie spice, or feel free to use the store bought blend.

Paleo Pumpkin Muffins

Then, make a well by pushing all the dry ingredients to the side of your bowl. Add the wet ingredients into the center. Eggs, pumpkin puree, vanilla, and honey. Whisk it, then pull in the dry ingredients to combine.

Paleo Pumpkin Muffins
Paleo Pumpkin Muffins

Add in the chocolate chips, but be sure you don’t over mix!! This releases the oils in the almond flour and results in a dense muffin.

Paleo Pumpkin Muffins

Place in your prepared pan and bake for 20-25 minutes at 350 degrees F. Keep in mind that the dough will not be very wet, but they will still turn out moist- trust me!

I LOVE my silicone muffin tin. Its so easy to clean and I’m not spending hours scrubbing all the black spots off my muffin tin. Check out this one here if you want to make your life more simple too!

Paleo Pumpkin Muffins

They may look crumbly on top because of the almond flour, but they are very moist inside from the pumpkin and honey.

Almond flour also tends to burn at high heat so be careful and keep an eye on the muffins within the 20-25 minutes. Typically, you want to see the edges start to turn a golden brown color.

Paleo Pumpkin Muffins

Have fun making these Paleo Pumpkin Muffins for your friends and family- I’ve given many away already and they are a big hit! Most people don’t even realize that it’s made with

healthy wholesome ingredients.

Please don’t forget to sign up to be the first to know about more awesome recipes like this one!

NEWSLETTER SUBSCRIPTION

Also check out my other post on Double Chocolate Pumpkin Muffins if you are feelin’ chocolatey or else my Pumpkin Quinoa Oat Bread for a healthy bread to munch on throughout the day while sipping your earl grey tea (guilty!).

Print Recipe
 Paleo Pumpkin Muffins
Enjoy these simple, healthy, dairy free, gluten free, moist, paleo pumpkin chocolate chip muffins made with almond flour and honey!
Paleo pumpkin muffins
Course Baked Goods, Snack
Prep Time 10 minutes
Cook Time 25 minutes
Servings
muffins
Ingredients
Course Baked Goods, Snack
Prep Time 10 minutes
Cook Time 25 minutes
Servings
muffins
Ingredients
Paleo pumpkin muffins
Instructions
  1. Preheat oven to 350 degrees F and spray muffin tin with coconut oil spray.
  2. Place all dry ingredients into a large bowl. (Almond flour, baking soda, salt, pumpkin pie spice). Mix until well incorporated.
  3. Make a well (push all dry ingredients to the side of the bowl) and add in the wet ingredients (eggs, pumpkin puree, vanilla, honey). Whisk just until combined, then stir in the dry.
  4. Stir in the chocolate chips. Do NOT over mix. This will result in dense muffins due to the oil content of the almond flour.
  5. Pour into prepared muffin tins and fill until 3/4 full. Bake for 20-25 minutes or until the top is a nice golden brown.
Recipe Notes

BTW, these chocolate chips are my favorite and they are dairy free!

Double Chocolate Pumpkin Muffins

Gluten free, dairy free, refined sugar free and chocolatey pumpkin muffins with hints of pumpkin spice to help your belly prepare for the fall season.

double chocolate pumpkin muffins

These pumpkin muffins are a mix between a brownie and a muffin with a little bit of coconuty flavor to pull it all together. Moist, but surprisingly still light. The real chocolate chunks (or chips) also makes it pretty darn yummy. (Hellloooo chocolate fans!)

All made with wholesome ingredients, you don’t have to feel guilty eating one… or two… OKAY, maybe I just had two while writing this post. I couldn’t help it!

Be sure to start with a super-fine almond flour like this one. They type of almond flour used can dramatically affect the outcome of the muffins as some have different weights and more fiber. The super-fine almond flour from Costco is also a great option – it’s what I use!

First, pull together all the dry ingredients and mix with a wooden spoon. Next, make a well with the dry ingredients (or push the dry ingredients to the sides of the bowl). Pour the wet ingredients into the center.

double chocolate pumpkin muffin
double chocolate pumpkin muffin

Blend together the wet ingredients, then mix it all together with the dry. Be careful not to over mix though!! Over mixing almond flour can release the oils. This will result in muffins that are more dense, wet and oily.

NEWSLETTER SUBSCRIPTION

Bake until you see the tops start to form and create creases. Also try placing a toothpick into the middle. The muffins will be done if there are just a few crumbs left on the toothpick. Allow to cool, then store in the fridge for 5-7 days.

I hope you enjoy! It took me a few times of trial and error to make a good almond flour muffin recipe, but it was so worth it.

Now we have pumpkin muffins eat to for dayysss, did I mention they can easily be placed in the freezer and heated back up in the microwave whenever you want? Yup. That way you’ll always have a morning muffin on hand (especially when you’re running out the door in the mornings like me lately!)

Also, if you want more tips on getting good sleep so that way you can have more energy to make good healthy recipes like this then check out my post on Natural Ways to Sleep Better.

double chocolate pumpkin muffin
double chocolate pumpkin muffins
Print Recipe
 Double Chocolate Pumpkin Muffins
Gluten free, dairy free, and chocolatey with hints of pumpkin spice. These muffins are guaranteed to put you in the best mood for fall!
Course Baked Goods, Dessert, Snack
Prep Time 15 minutes
Cook Time 25 minutes
Servings
muffins
Ingredients
Course Baked Goods, Dessert, Snack
Prep Time 15 minutes
Cook Time 25 minutes
Servings
muffins
Ingredients
Instructions
  1. Preheat oven to 375 degrees F and prepare muffin tin with paper or spray with coconut oil spray.
  2. Add all dry ingredients to a large mixing bowl (almond flour, coconut flour, cocoa powder, coconut sugar, baking soda, baking powder, salt, and pumpkin pie spice). Mix well.
  3. Make a well or a hole in the bowl of the dry ingredients. Add in the wet ingredients (pumpkin puree, vanilla extract, maple syrup, almond milk, coconut oil, and eggs). Whisk together just the wet ingredients.
  4. Pour in the chocolate chips. Then, trying not to over mix, blend together both the wet and dry ingredients.
  5. After mixing (about 10 stir, or until just combined), then fill each muffin tin 3/4 or to top.
  6. Bake for 22-28 minutes or until the tops are cracked and no longer appear wet. You may also test the moisture by placing in a toothpick.
  7. After removing from the oven, let the muffins cool in the muffin pan. Once cool, place in an airtight container and refrigerate until ready to eat.