Paleo Pumpkin Pie
Prep time
Cook time
Total time
  • For the crust
  • 2 cups almond flour
  • 1/4 teaspoon salt
  • 1 egg
  • 2 tablespoons coconut oil, solid at room temperature
  • For the filling
  • 15oz. pumpkin puree
  • 3 large eggs, room temperature
  • 1/2 cup canned coconut milk, room temperature
  • 1/2 cup honey
  • 2 teaspoons pumpkin pie spice
  1. Preheat oven to 350 degrees F.
  2. Add almond flour and salt to the bowl of a food processor. Pulse to combine. Add egg and coconut oil and pulse until a soft dough comes together. Press the dough onto the bottom and up the sides of a 9-inch pie dish. Transfer to freezer while you prepare the filling.
  3. Wipe down the bowl of the food processor, then add in pumpkin puree and eggs. Pulse until well-combined. Add coconut milk, honey, and pumpkin pie spice and pulse until incorporated.
  4. Pour filling into chilled pie crust, using an offset spatula to evenly spread it out.
  5. Bake pie for 55-60 minutes, or until center looks set. Cover edges of pie crust with foil if needed, to prevent over-browning. Allow pie to cool down to room temperature, then refrigerate overnight before cutting and serving.
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