Paleo Pumpkin Pie


It is that time of the year again! Ready for thanksgiving and halloween, a great pumpkin pie recipe. I have added in a vegan alternative to the eggs, so don’t worry! This was a staple in my vegan kitchen. We have tinned pumpkin in the shop if you don’t have time to cook your own pumpkin.

Paleo Pumpkin Pie


  • Crust:  1 1/4 Cups Walnuts or Pecans
  • 1 Cup of Chestnut or Almond Flour
  • 1 Egg White
  • Sprinkle of salt. (I like to add in a pinch of nutmeg and cinnamon here)
  • Filling: 1 1/2 Cups Pumpkin Puree (Roast your leftover pumpkin and blend it) or use 1 full can.
  • 2/3 Cup of Walnuts
  • 1/3 Cup Cashews
  • 3 Eggs and 1 Egg White
  • 1/4 Cup Honey + 1/4 Cup Maple Syrup (Or for indulgence, go for 1/2 cup Maple and reduce the water to 3/4 cup)
  • 1 Cup Water
  • Spice Mix: 1 tsp Ginger, 1 tsp Allspice, 1 tsp Nutmeg, 1/2 tsp Cloves, 1/2 tsp Cardamon, 1/4 tsp salt
  • Vegans Omit the eggs and water, Add 1/2 cup Soy/almond milk and 2 TB cornstarch and 1 tsp Arrowroot.


Pie Crust: Blend the walnuts together until they are like a butter and then add the other ingredients. Pulse until combined and then press into a 9″ pie tin. Prick with a fork all over to avoid pastry bubbles and then bake at 180 for 20 minutes. Let this cool while you prepare the filling.
Filling: Grind the nuts until a powder is formed. Add everything else and blend until smooth. You will need to open up a few times to scrape down the edges and the blades to get a good mix of the spices and no lumps.
Bake for 40 minutes in the still hot oven. Let cool. Cracks will form on the pie, that is just grand! Nothing that some whipped up coconut cream can’t fix!

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