Paleo Pumpkin Pie

Source: Adapted from


2 cups
blanched almond flour
3⁄8 teaspoons
Celtic sea salt (divided)
2 tablespoons
coconut oil
eggs (to make vegan, use equivalent of "flax" eggs)
1 can
pumpkin puree (15 oz)
1⁄2 cup
coconut milk (full fat in the can)
1⁄4 cup
honey (can be replaced with 20-30 drops stevia or 3 TBS honey and 5 drops stevia)
1 tablespoon
ground cinnamon
1 teaspoon

Additional Notes

For a spicier pie, use 1 Tablespoon cinnamon and 1 teaspoon each nutmeg, ginger and cloves, or 2 Tablespoons Pumpkin Pie Spice Blend.  (Recipe #607)


For the crust, place flour and 1/4 teaspoon salt in food processor and pulse briefly. Add coconut oil and 1 egg, and pulse until mixture forms a ball. Remove dough from processor and press into a 9-inch pie dish. 

For the filling, combine the pumpkin puree and 3 eggs in the processor. Pulse in coconut milk, honey (or stevia), cinnamon, nutmeg, and 1/8 teaspoon salt. Pour filling into crust and bake at 350 degrees for 45 minutes.

Allow pie to cool, then refrigerate for 2 hours to enable pie to firm.

Dietary Preferences: