Paleo pumpkin pie




The Holidays are basically here, and who doesn’t love a slice of pumpkin pie??

This pie is paleo, grain free, and free of refined sugars. It still has all the great flavor of traditional pumpkin pie, but with a couple healthy swaps.

I originally created  this version of pumpkin pie because my husband has an intolerance for regular white flour. You may also know someone that has similar intolerances, so this would be the perfect addition to your holiday menu.

For the pie crust:

  • 9 inch pie pan
  • 3/4 cup coconut sugar
  • 2 cups of fine almond flour
  • 3 eggs at room temp
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tbsp cinnamon
  • 4 tbsp Kerrygold butter ( you can also use 1/2 cup melted coconut oil)
  • pinch of salt
  • 1/2 tsp vanilla extract

PREHEAT oven to 350

In a medium size bowl, whisk the wet ingredients.

Slowing add the dry into the wet, mixing with a spoon.

Transfer onto a buttered pie dish and press down evenly to cover the bottom and half way up the sides. I kept mine a little thicker because we love the cookie crust 🙂

bake in oven for about 5-7 minutes. It will start to brown a little bit.


For the filling:

  • 2 eggs
  • 3/4 cup of coconut milk. Using the fat from the top and about 3 tbsp of the liquid
  • 1 tbsp pumpkin seasoning
  • 3/4 cup coconut sugar
  • 1/4 tsp salt
  • 1 can

raise oven to 375

In a medium bowl, whisk the eggs

Add in each ingredient, mix, then transfer into the pie dish, spreading evenly.

bake in oven at 375 for about 15 minutes, then turning down the heat to 350 and bake for another 50-60 mins.

You will notice that it looks a lot firmer on top. You can Test the center and when a knife comes out clean, it can be taken out of the oven.


I served mine with coconut milk vanilla bean ice cream. SO GOOD!

Happy Holidays!!




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