Paleo Pumpkin Pie


15 oz. canned pumpkin puree, or 1 ½ cups roasted pumpkin puree

3 large eggs

½ cup full-fat coconut milk

½ cup honey or maple syrup

1 Tbsp pumpkin pie spice

1/8 teaspoon Celtic Sea salt

1 Almond Flour Pie Crust

Whipping cream of choice (optional)



1. In a food processor combine pumpkin puree and eggs.

2. Pulse in coconut milk, honey, pumpkin pie spice, and salt.

3. Pour filling into the pie crust.

4. Bake at 350° F for 45 minutes.

5. Allow to cool then refrigerate for 2 hours to firm.

6. Once chilled, remove from refrigerator, slice, top with your favorite whipping cream and enjoy!


Serves 8

Inspired by Elana’s Pantry

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