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

You should be out living life to the fullest, not stuck in your home because of health symptoms.

If you are tired of opting out of life experiences because you feel bad, take control of your health today.

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