Paleo Pumpkin Pie


I’ll be the first to admit I hardly eat like the paleo diet; I do, however, when such tasty desserts fit the bill.

I couldn’t decide between making a pumpkin or pecan pie this year. I decided to split the difference and make a pumpkin pie with a pecan-date crust. Since gluten is out of the question, I knew I’d have to get a little creative with the recipe.

For the filling I used butternut squash puree; this tastes much more similar to canned “pumpkin” than fresh sugar pumpkin. I also added some almond butter for richness and flavor. And the maple syrup sweetener adds a nice amber sweetness.

The crust tastes like a soft Larabar. The cinnamon adds amazing flavor to the pie. I was impressed that it held up so well to being baked for an hour. You could also use it as the crust for a raw pie with a little chilling.

Paleo Pumpkin Pie

Prep time: 15 minutes

Cook time: 1 hour

Ingredients(Makes 1 pie):

  • 1 1/4 cup pecans
  • 8oz dates
  • 1/4 teaspoon cinnamon
  • 2 Tablespoons water
  • 1 1/2 cups butternut squash puree
  • 1/2 cup maple syrup
  • 3 eggs
  • 1/4 cup almond butter
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt, divided



  1. In a food processor, blend the dates, pecans, cinnamon and 1/4 teaspoon of salt until the dates and pecans are finely ground.
  2. Slowly add the water while the dough is pureeing until it comes together and forms a ball. Turn off the food processor.
  3. Preheat your oven to 350 degrees. Press the dough into a pie pan so that there’s 1/4-inch of dough on the bottom and along the sides.
  4. Mix together all of the remaining ingredients until the filling is smooth and uniform.
  5. Pour the filling into the crust. Put the pie onto a water bath and bake for an hour or until the center has cooked through.


Don’t wait until next Thanksgiving to make this pie; it’s too good to wait. Find an excuse to make it this week. You’re almost out of leftovers, right? Right?

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20 Responses to Paleo Pumpkin Pie
  1. Faith @ For the Health of It
    November 29, 2011 | 10:24 am

    I don’t do the paleo thing either (it seems so restrictive!) but that definitely looks amazing! I dont want pumpkin season to ever end.

  2. Maryea @ Happy Healthy Mama
    November 29, 2011 | 10:39 am

    That crust looks way Brett than traditional crust. And who needs Thanksgiving to make a pumpkin pie? Not this girl!

  3. Anna @ On Anna's Plate
    November 29, 2011 | 10:54 am

    I can just see cavemen sitting around eating pieces of this pie. Silly bastards.

  4. Katelyn @ Chef Katelyn
    November 29, 2011 | 11:58 am

    Mmm. I’m a fan.

  5. lynn @ the actor's diet
    November 29, 2011 | 12:40 pm

    that looks really good! i should find some date paste – i hate pureeing it!

  6. Lindsay @ biking before bed
    November 29, 2011 | 1:34 pm

    Paleo or not, this looks incredible. Pecan and pumpkin are my two favorite pie flavors. And raw pie crusts beat traditional ones any day.

  7. Amber K
    November 29, 2011 | 2:14 pm

    While paleo is not for me, this pie definitely is!

  8. Paige @ Running Around Normal
    November 29, 2011 | 2:26 pm

    Yay! I was waiting for this recipe! You know, I’ve made crusts with several different kinds of nuts, but never pecans yet! (I think) Going to have to try this one 🙂

    • Wannabe Chef
      November 29, 2011 | 5:57 pm

      I thought you might like it 🙂 The crust was my favorite part. While I was making the filling I was nibbling on the scraps.

  9. Amy
    November 29, 2011 | 6:46 pm

    You are right…this pie sounds amazing! I am loving everything about this pie from the nut and date crust to the use of almond butter and squash in the filling!

  10. The Delicate Place
    November 29, 2011 | 8:44 pm

    i do eat paleo! a lot of people think it’s ‘restrictive’ but honestly i’ve never felt more freedom to eat exactly what i’m craving. my options are endless as i haven’t met a veggie, fruit or meat i don’t like! ok…i’m not a fan of durian but that’s not my point 🙂 thank you for this!

    • Wannabe Chef
      November 29, 2011 | 8:47 pm

      Of all the diets out there, I think it has a pretty good base behind it. If I weren’t a vegetarian and allergic to a lot of fruits and vegetables, I’d probably do it more often. But for now just desserts is fine 🙂

  11. Hannah
    November 29, 2011 | 11:18 pm

    *scrambles to get into the computer to eat this*

  12. Jennifer @ Peanut Butter and Peppers
    November 30, 2011 | 8:27 am

    I want to try this, I wonder if my family would notice?

  13. Leanne @ Healthful Pursuit
    November 30, 2011 | 8:38 am

    I don’t think I’ve ever seen a date crust baked! This is awesome 🙂

  14. Pure2raw twins
    November 30, 2011 | 10:02 am

    YUM!! looks delicious. can never go wrong with a good pumpkin pie in my opinion! We have heard of Paleo but not for us, we do like some of their concepts and know others that do it and love it.

  15. elise
    December 1, 2011 | 4:21 pm

    i like the use of butternut squash and almond butter instead of pumpkin! [espec since im not big on pumpkin pie for some odd reason]

  16. Bri
    November 16, 2012 | 2:20 pm

    I made this a couple weeks ago and didn’t love the almond butter flavor. It was especially strong when the pie was still warm. It was MUCH better after it has been chilled, though. I had no problem eating most of the pie over the course of a week 🙂 I’m going to make it again, but instead of the almond butter, I’m going to see if adding some coconut milk instead of the almond butter will work while still remaining creamy.

  17. Eda
    October 19, 2013 | 3:05 pm

    I actually changed this recipe a little (it’s a bit healthier) …and delicious
    Crust is the same, but the filling: 1 can of org. pumpkin, fresh ginger, cinnamon, 1 ripe persimmon, nutmeg, clove, and a little vanilla almond milk, 1 large egg, and 5 dried mission figs. It was sweet and tasty!