This paleo pumpkin pie is naturally sweetened and made with gluten-free flour, nuts, pumpkin puree, and fall spices. It’s a healthy twist on your classic pumpkin pie recipe!

It’s dairy-free, grain-free, and paleo-friendly and is brimming with antioxidants and protein from the pumpkin puree and collagen powder. This dessert is so healthy you won’t feel bad for having seconds!

• It’s 100% dairy-free, grain-free, and paleo-friendly.
• It’s packed with 20 grams of grass-fed collagen protein—to keep you fuller, longer.
• It’s a healthy twist on the classic fall dessert. We bet that your friends and family won’t be able to tell the difference between our paleo pumpkin pie and the regular, sugar-filled pie they’re used to!

• Raw Walnut Halves: To hold the pie together and provide stability.
• Unsalted Cashews: To add a creaminess texture.
• Blanched Almond Flour: A fantastic paleo, gluten-free flour alternative.
• Eggs: To provide structure, richness, and flavor to the pie.
• Honey: To naturally sweeten the recipe.
• Maple Syrup: To naturally sweeten the recipe and provide a rich, brown sugar-like flavor.
• Pumpkin Puree: To add the pumpkin flavor to the pumpkin pie, of course!
• Nut Milk: To mix all the ingredients together.
• Grass-Fed Collagen Powder: To add protein and essential amino acids to this delicious dessert.
• Pumpkin Pie Spice: To enhance the pumpkin flavor.
• Salt: To bring all the flavors together.

• Paleo Apple Crumble
• Paleo Pumpkin Spice Bread
• Paleo Pumpkin Chia Seed Pudding

• 1¼ cups raw walnut halves (you could also substitute pecans)
• 1 cup blanched almond flour
• 1 egg white
• Generous pinch of salt

1. Preheat oven to 375° F.
2. Grind walnuts in a food processor or blender until finely ground and almost starting to turn into walnut butter (i.e. when they’re just starting to clump together).
3. Mix walnuts, almond flour, egg white, and salt together in a food processor (or by hand).
4. Press/pinch into a 9-inch pie plate or an 8-inch deep-dish pie plate. Pierce the crust with a fork every ¼ inch to stop the shell from bubbling up while it bakes.
5. Bake for 10 to 20 minutes, depending on your oven. Be sure to watch closely so that it doesn’t burn.
6. Remove from the oven when it starts to turn golden brown.
7. Let it cool for at least 10 minutes before pouring the pumpkin pie ingredients in.

• ⅔ cups walnut halves
• ⅓ cup cashews, unsalted
• 3 eggs, plus 1 egg yolk
• ¼ cup honey
• ¼ cup maple syrup
• 1¾ cups pumpkin puree (use fresh if possible; this is the equivalent of a 15-ounce can)
• 1 cup nut milk, unsweetened
• 2 scoops grass-fed collagen
• 1 Tablespoon pumpkin pie spice, plus 1 teaspoon
• ¼ teaspoon salt

1. Preheat oven to 350° F (if you’re making your pie right after making the crust, just reduce the temperature).
2. Add walnuts and cashews to your food processor or blender and pulse until finely ground. Add eggs, honey, and maple syrup and blend for 2 to 3 minutes. NativeTip: Blend until completely smooth to avoid watery pumpkin pie filling.
3. Mix in the remaining ingredients (pumpkin puree, nut milk, collagen, pumpkin pie spice, and salt).
4. Pour mixture into the cooled pie shell (it doesn’t need to be room temperature, just cool enough to touch).
5. Spread the top out evenly with a spatula.
6. Bake for 40 minutes.
7. Allow the pie to cool completely before serving.