Dairy-Free, Gluten Free, Grain-Free, Healthy Desserts, Paleo, Recipes

Paleo Pumpkin Pie

Photo and recipe courtesy of Elana’s Pantry

Pie Crust Ingredients:

  • 2 cups almond flour
  • ¼ tsp sea salt
  • 2 tbsp coconut oil
  • 1 egg
  1. Place flour and salt in food processor and pulse briefly
  2. Add coconut oil and egg and pulse until mixture forms a ball
  3. Press dough into a 9-inch pie dish

Filling Ingredients:

  • 14-16 ounces pumpkin puree (fresh or canned)
  • 3 eggs
  • ½ cup coconut milk
  • ½ cup honey
  • 1 tbsp cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp sea salt
  • 1 Paleo pie crust, unbaked
  1. In a food processor combine pumpkin puree and eggs
  2. Pulse in coconut milk, honey, cinnamon, nutmeg, and salt
  3. Pour filling into Paleo pie crust
  4. Bake at 350° for 45 minutes
  5. Allow to cool, then refrigerate for 2 hours to set up

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