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My Paleo Pumpkin Pies Bring All The Boys To The Yard

November 27, 2014

I love traditional sugar desserts just as much as you do.

That being said, whenever I can make a healthier version of a traditional treat, I go for it.

Go for this!


This is a grainless/no refined sugar version of this popular pie. PLUS, it’s just so awesomely wholesome, you’ll look like the original Betty Crocker to your peeps.

Here’s what you need to make your two perfect 9inch pies ;-)

For Each Pie Crust

  • 1 ¼ cups raw pecans
  • 1 cup almond flour
  • 1 egg white
  • Pinch of salt…or two
  1. Preheat oven to 375F
  2. Grind pecans in a processor until finely ground and almost starting to clump.
  3. Then mix pecans, almond flour, egg white, and salt together in the processor.
  4. Press/pinch into a 9” pie plate.
  5. Pierce the crust with a fork every ¼” or so to stop the shell from bubbling up while it bakes.
  6. Bake for 20-22 minutes, until starting to turn golden brown.
  7. Let cool at least 10 minutes before pouring the custard in.

For The Custard (Just make one big vat and then use this to distribute into the two crusts)

  • 15oz can of 100% pure pumpkin
  • 2/3 cups raw walnut halves
  • 1/3 cup raw or roasted unsalted cashews
  • 3 eggs+ 1 egg yolk
  • ¼ cup maple syrup
  • ¼ cup honey
  • Spices – go crazy. I get the no salt added pumpkin pie spice you can buy, and I just pour it into the mix.
  1. Preheat oven to 350F
  2. Pulse nuts in the processor until finely ground.  Add eggs, maple syrup and honey and blend for 2-3 minutes until the custard is completely smooth
  3. Add the rest of the ingredients and blend until combined.
  4. Pour into cool-ish pie shell.
  5. Bake for 40 minutes.


You will be surprised how this will be the hit of the holiday. I also made two vats of fudge, and believe it or not, most people preferred this!

Granted I also serve this with some whipped cream and ice cream, just as ya know, an option ;-)