Totally Caveman Pumpkin Pie

Gluten free, dairy free, low carb, pumpkin-y goodness! You might say no to stuffing, but you don’t have to pass on dessert with this awesome recipe! Not only that, but because you’re using a fresh pumpkin, this dessert also counts as a vegetable! (Unlike, say . . . pizza. Ahem.)

First, the crust. While the crust is totally optional – you can make this pie with no crust at all and it’s still tasty – the crust is great and super easy!

Crust Ingredients:
2 eggs
1-2 tablespoons honey
2 tablespoons ghee or lard
1 tsp cinnamon
pinch of salt
finely chopped pecans

Whip the eggs in a mixing bowl. Add the honey, ghee, cinnamon, and salt, and mix well. Chop pecans in small batches, and add them to the mix until you have a thick paste.

Grease a pie plate. Put the crust mix into the pie plate and mush it with the back of a spoon or your fingers until it is smooth and flat across the bottom and sides of the pie plate.

Put the crust into the oven at 350 degrees (it can go in with the pumpkins) for 10 or 15 minutes. Then put it aside until you are ready to pour in the pumpkin pie filling.

Pie Ingredients:
1 pie pumpkin
1 can coconut milk, chilled
2 tablespoons – ½ cup of honey, to taste
4 eggs
pumpkin pie spice
pinch of salt

Cut the pumpkin in half. Dig out the middle with a spoon or knife. If you want to, you can roast the seeds.
Put the pumpkin halves on a baking dish like turtles, with their flat sides down and their humpy sides up. Put them into the oven at 350 degrees. Bake for about an hour, until the pumpkins are soft when you poke them with a fork.

Take the pumpkins out of the oven, and make a couple of cuts in each pumpkin so that they can cool more quickly. Once the pumpkin is cool enough to work with, scoop all the flesh out of the rind and into a mixing bowl. Add in the eggs, honey, pumpkin pie spice, and salt. Open the can of coconut milk (I like Native Forest brand – their cans are BPA free), and scoop only the thick white creamy portion out of the can and leave the watery portion behind – this will make your pie creamier.

Mix everything well (if the pumpkin is firm, mash it with the back of your fork), and pour it into your pie crust (or into a greased pie plate). Bake for 45 minutes at 400 degrees.

Any new recipe may take a few tries to get right, so I definitely recommend you try this one out before Thanksgiving day. Which means, more pie for you!

this article is part of our Surviving the Holidays with Food Allergies series


  1. Pumpkin Perils & Delights | Bridget Molloy on 26 October, 2013 at 7:01 pm

    […] Totally Caveman Pumpkin Pie: from the kitchen of Katja. Dairy &  gluten free. […]

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