Description
A healthy no cook version of the traditional pumpkin pie that has all the traditional flavors and spices along with a cream filled center and nutty crust. This version is Paleo, Whole30 and Keto and will keep you feeling satisfied without all the guilt.
Scale
Ingredients
Paleo Filling
- 1 can pumpkin puree
- 1/2 cup chilled coconut milk ( thick cream on top)
- 1 tsp pumpkin pie seasoning
- 1/3 cup maple syrup (or 1–2 tbsp more depending on desired sweetness )
- 1 tsp pure vanilla extract
Paleo Crust
- 1 cup Almonds
- 1 1/3 cup pecans
- 3/4 cup dates
- 1/4 tsp pure vanilla extract
- 1 tbsp maple syrup
- dash of cinnamon
- pinch of salt
Keto Filling
- 1 can pumpkin puree
- 1/2 cup chilled coconut milk (thick cream on top)
- 1/4 cup monk fruit maple syrup (or more depending on desired sweetness (or sugar free sweetener of choice-see notes))
- 1 tsp pumpkin pie seasoning
- 1 tsp vanilla extract
Keto Crust
- 1 cup Almonds
- 1 1/4 cup pecans
- 1/4 tsp pure vanilla extract
- 5 drops pure stevia extract
- 3 tbsp maple monk fruit syrup (see below for brand I use)
- 1 tsp pure vanilla extract
- pinch of salt
- dash of cinnamon
Coconut Whipped Cream
- 1 can chilled coconut milk
- 1 tbsp honey or maple syrup (sub monk fruit maple syrup for Keto friendly)
Instructions
Tarts
- Add all of the ingredients for the crust to a food processor or blender. Blend until it is a thick crust like consistency. The crust should be sticky and almost resemble a Larabar. (The paleo version will likely stick better. The keto version will be less sticky but still sticky enough to spread on the bottom of the tart pans.
- Transfer the crust to each individual tart pan (or one 9 inch pie pan) and spread an even layer to cover the entire pan, including the sides.
- Add the chilled coconut milk (do not use the water at the bottom of the can, only the heavy cream at the top) to a mixer. Add the rest of the ingredients to the coconut milk and mix on high until combined.
- Add the chilled coconut milk (do not use the water at the bottom of the can, only the heavy cream at the top) to a mixer along with the can of pumpkin puree. Mix together on medium speed.
- Add the rest of the ingredients to the pumpkin mixture and mix on high until combined.
- Once combined, transfer the creamy puree mixture over the nut crust in each tart pan. Fill to the top of the crust.
- Transfer each filled tart pan to the freezer to harden between 2-3 hours.
- Before serving, remove from freezer and let sit at room temperature for 15-20 minutes. Serve with fresh coconut cream and a dash of cinnamon.
Coconut Whipped Cream
- Chill your can of coconut milk in the freezer overnight. Also, pop your mixing bowl and whisk into the freezer 20 mins before starting.
- Add the hardened coconut cream from the top of the can and transfer to your mixing bowl. Make sure to leave the water in the bottom of the can.
- Mix the coconut cream with the whisk attatchement on medium/high for 1 1/2 to 2 minutes. You will notice the cream become fluffy and have peaks.
- Add 1 tbsp of sweetener of choice and whip on high for another 2 minutes or until fluffy.
Notes
Note: If you don’t have miniature tarts pans, this recipe will make one- 9-inch pie.
ChocZero Maple Syrup (Keto)
Lakanto Maple Syrup (Keto)
Maple Syrup (Paleo)
- Category: Dessert