Paleo Pumpkin Pie

Shazam! If you served this to an unsuspecting non-paleo crowd, they would not know the difference between this and "regular" pumpkin pie. For realsies. It's good. And easy. Literally just blend the respective crust and pie filling ingredients and you've got yourself a damn good Thanksgiving pie. Or "anytime" pie....I made this for "anytime" sooooo boo ya. 

For all you pumpkin lovers, this pie is for you. Who am I's fall...even people who don't like pumpkin ordinarily still feel inclined to eat, drink and enjoy pumpkin flavored things...because it's the thing to do. Serve this with some coconut whipped cream and holy pumpkin lord! Speaking of...I definitely need to post a paleo whipped cream recipe. In due time. Or maybe I'll forget about it entirely. Better yet, just save me some time and google it. 


For the Crust

  • 2 cups blanched almond flour
  • 2 tbsp coconut oil
  • 1 egg
  • 1 tsp vanilla
  • 1 tsp honey

For the filling

  • 1 can pumpkin puree
  • 3 eggs
  • 1/2 coconut milk, full-fat
  • 1/2 cup honey
  • 1/2 tbsp ground cinnamon
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt


  1. Preheat oven to 350.
  2. In a food processor or high speed blender, combine all crust ingredients. When mixed thoroughly, press into a 9 inch pie pan.
  3. Clean out the food processor and place all filling ingredients in. Blend until smooth and creamy. Pour filling into the pie shell.
  4. Bake for 40-45 minutes. I like a crust that's slightly browned up top so I left it in for the full 45.
  5. Chill in the fridge for at least 2 hours before serving. The pie needs to firm up quite a bit after baking before it's serve-able in slice form :)

Servings: 8 slices