Homemade Pumpkin Pie (Clean Eating, Gluten-Free, Paleo)
This clean eat pumpkin pie is made from scratch from the pumpkin puree to the crust used and the end result is a pie bursting with fresh seasonal pumpkin (and spice) flavors!
Prep Time10 minutes mins
Cook Time1 hour hr
Cooling Time1 hour hr
Total Time2 hours hrs 10 minutes mins
Course: Dessert
Cuisine: American
Servings: 8
Calories: 314kcal
Author: Kitrusy
- Taste test your pie filling for sweetness before adding in the eggs and adjust to suit.
- If your pie is still a bit jiggly in the middle once you remove it from the oven that is fine. It will continue to cook due to the residual heat. As it cools as the filling will set.
- To prevent cracking you can try baking it on a low rack in the oven.
- If while baking the edges of your crust begin to burn tent your pie with foil or wrap a strip around the edge of the pie dish (being careful to not disturb the filling).
- To get a clean cut on your filling, allow the pie to cool to room temperature (this prevents cracking) before putting it into the refrigerator to chill. Once chilled cut with a clean knife, wiping the blade after each cut.
- The approximated nutritional value of a single slice of pie is calculated using the values for both the filling and my Almond Flour Pie Crust.
Calories: 314kcal | Carbohydrates: 24g | Protein: 8g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 94mg | Sodium: 216mg | Potassium: 178mg | Fiber: 5g | Sugar: 13g | Vitamin A: 7441IU | Vitamin C: 2mg | Calcium: 86mg | Iron: 2mg