Collagen Powder
Paleo Pumpkin Pie
This paleo pumpkin pie is naturally sweetened and made with gluten-free flour, nuts, pumpkin puree, and fall spices. It’s a healthy twist on your classic pumpkin pie recipe!
It’s dairy-free, grain-free, and paleo-friendly and is brimming with antioxidants and protein from the pumpkin puree and collagen powder. This dessert is so healthy you won’t feel bad for having seconds!
Why You'll Love This Recipe
- It’s 100% dairy-free, grain-free, and paleo-friendly.
- It’s packed with 20 grams of grass-fed collagen protein—to keep you fuller, longer.
- It’s a healthy twist on the classic fall dessert. We bet that your friends and family won’t be able to tell the difference between our paleo pumpkin pie and the regular, sugar-filled pie they’re used to!
Here’s What You Need
- Raw Walnut Halves: To hold the pie together and provide stability.
- Unsalted Cashews: To add a creaminess texture.
- Blanched Almond Flour: A fantastic paleo, gluten-free flour alternative.
- Eggs: To provide structure, richness, and flavor to the pie.
- Honey: To naturally sweeten the recipe.
- Maple Syrup: To naturally sweeten the recipe and provide a rich, brown sugar-like flavor.
- Pumpkin Puree: To add the pumpkin flavor to the pumpkin pie, of course!
- Nut Milk: To mix all the ingredients together.
- Collagen Powder: To add protein and essential amino acids to this delicious dessert.
- Pumpkin Pie Spice: To enhance the pumpkin flavor.
- Salt: To bring all the flavors together.
Paleo Pumpkin Pie
Prep Time
15 minutes
Cook Time
60 minutes
Calories
335
Servings
8
Ingredients
Pie Crust
- 1¼ cups raw walnut halves (you could also substitute pecans)
- 1 cup blanched almond flour
- 1 egg white
- pinch of salt
Pie Filling
- 2/3 cups walnut halves
- 1/3 cup cashewss
- 3 eggs & 1 egg yolk
- 1/4 cup honey
- 1/4 cup maple syrup
- 1 3/4 cups pumpkin puree
- 1 cup unsweetened nut milk
- 2 scoops NativePath Collagen Peptides
Instructions
- Preheat oven to 375° F.
- Grind walnuts in a food processor or blender until finely ground and almost starting to turn into walnut butter (i.e. when they’re just starting to clump together).
- Mix walnuts, almond flour, egg white, and salt together in a food processor (or by hand).
- Press/pinch into a 9-inch pie plate or an 8-inch deep-dish pie plate. Pierce the crust with a fork every ¼ inch to stop the shell from bubbling up while it bakes.
- Bake for 10 to 20 minutes, depending on your oven. Be sure to watch closely so that it doesn’t burn.
- Remove from the oven when it starts to turn golden brown.
- Let it cool while you prepare the filling.
- Lower oven to 350° F.
- Add walnuts and cashews to your food processor or blender and pulse until finely ground.
- Add eggs, honey, and maple syrup, blend for 2-3 minutes or until completely smooth.
- Mix in the remaining ingredients.
- Pour mixture into the cooled pie shell.
- Spread the top out evenly with a spatula.
- Bake for 40 minutes.
- Allow the pie to cool completely before serving.
Medical Disclaimer
This content is for informational and educational purposes only. It is not intended to provide medical advice or to take the place of such advice or treatment from a personal physician. All readers/viewers of this content are advised to consult their doctors or qualified health professionals regarding specific health questions. Neither Dr. Chad Walding nor the publisher of this content takes responsibility for possible health consequences of any person or persons reading or following the information in this educational content. All viewers of this content, especially those taking prescription or over-the-counter medications, should consult their physicians before beginning any nutrition, supplement, or lifestyle program.
