PUMPKIN PIEEEEEEEE!! It’s so weird when people don’t like pumpkin pie. I’m still friends with those kinds of people, but it’s hard. Pumpkin pie should be eaten all year round, but it really only feels normal during fall. When it’s freezing out. And it’s freezing here. So I’m hibernating and stuffing my face. And what’s better during the winter than pumpkin pie? OHHHH. Almond milk egg nog. Yep, that’s right. I found some at Whole Foods and loved it. Califia Farms has almond milk egg nog with ingredients that don’t bother me. So I added that to my pumpkin pie. Happy me.
OMG I saw Catching Fire this weekend. If you’ve never heard of The Hunger Games trilogy, you must not have a tv or know how to read books. Which is strange, since you’re reading this post. Either way, I saw the second movie from the Hunger Games trilogy and it was awesome. It was even better than the first one. And it was even more exciting because I hadn’t read the books in forever, so I really had no idea what was going on. Which kind of sucked since I had to pee the entire movie. Those blood curdling screams would get me every time. And I would jump…but thankfully I have a pretty strong bladder. I haven’t peed while doing double unders yet. That’s proof, right? So I didn’t pee during the screams. But I felt a lot of anxiety throughout the movie.
That just got weird.
Just FYI, I finished the entire first season of Homeland. Disappointed with the season finale, but I will go on. Meaning I’ve already watched the first two episodes of the second season. Do you think Carrie is actually crazy in real life? How is she so good with the crazy eyes? How does that just come normal. Creepy.
I wish I had more to tell you. But that is all. So I’m going to go eat more pie. While I watch Homeland.
Eggnog Pumpkin Pie with Gingerbread Crust
- Yield: 8 1x
Ingredients
For the crust
- coconut oil or butter for greasing pie
- 4 tablespoons grass fed butter (or coconut oil), melted
- 3 tablespoons molasses
- 2 cups almond flour/meal
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- pinch of salt
For the filling
- 15 ounces pumpkin puree
- 1 cup coconut or almond milk eggnog* (or paleo egg nog by health-bent)
- 2 eggs
- 1/2 cup coconut sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- pinch of salt
- coconut whipped cream (optional)
Instructions
- Preheat oven to 375 degrees.
- Whisk together butter and molasses. Mix in almond flour, pumpkin pie spice, vanilla extract, and salt.
- Press mixture down into a greased pie pan. Evenly distribute mixture throughout the pan pan and press up onto the sides as much as possible.
- In a food processor or blender, add pumpkin, eggnog, eggs, coconut sugar, vanilla, pumpkin pie spice and salt and puree until smooth.
- Pour mixture into crust lined pie pan.
- Place in oven for 55 minutes. Let rest until cool then place in the refrigerator to set for 2+ hours.
- Cut into 8 slices and serve with coconut milk whipped cream (optional)
Notes
I found my eggnog at Whole Foods
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How did you get your whipped coconut so stiff?
it had been sitting in the fridge for a couple days
This looks amazing and can’t wait to make it for my peeps on Turkey day! You should check out Claire Daine’s old show “My So Called Life”…was on in the 90s only for one season but pretty great…so much teen angst! Think its on netflix.
Would this work if I made mini pies in large muffin tins?
no clue. sounds awesome though
Emily, I loved “My So Called Life”! Every time I see Jared Leto or Claire Danes I think of that show.
Juli, I’m one of those weirdos that hates pumpkin pie. It’s a texture thing. I do love that you combined pumpkin with eggnog – genius! I’m thinking cookies 🙂
Braving the store to get the 2 things I need, just TWO!!! balls. I may eat this by myself on the couch, my husband will have to fend for himself.
P.s. ADD BOURBON! Hahhaha totally spiked it
For real there is a 99 cent iphone app called run pee that tells you the best time in a particular movie to run pee and then tells you what you missed. Worth it!
hahahah that’s awesome!!
Juli,
This looks awesome…thanks for posting!! Happy Thanksgiving from Canada!!
I made this last night as a test run and brought it to work today. It’s a huge hit. I think I may have had it too close to the burner though because the crust started to burn after like 35 minutes and it’s still more of a pudding consistency in the middle. I’ll be making it again tonight to take to the family, but I was wondering if cooking it at a lower temp for longer would help it firm up better?
Did you have your rack in the middle of the oven? I should put that in my directions because mine was in the middle and didn’t come close to burning. But the whole crust was also covered by the pumpkin filling
I think that’s the key. My crust burned too. But the filling is yum
I just made this and the filling is great but the crust burnt…I think the cook time is too long and too hot. Just a warning for anyone else who tries this. With just a few adjustments this will be a fantastic recipe though. 🙂
I just made thisl.. it was DELIshus.. but my crust DID burn also.. so I will probably do like 45 minutes maybe? I can tell this is a GREAT recipe.. but drats.. the crust burned…
Must. Eat. This. BUT I can’t find coconut sugar. What can I use instead?
someone said they used maple syrup instead