Paleo Pumpkin Pie

My mom is coming to visit us from Colorado for Thanksgiving and we are having a huge family get together.  Half of us eat paleo, half don’t.  But…because I’m in charge of much of the food prep, I decided that I have to provide them with paleo treats instead of garbage that will wreak havoc on their guts.  Pumpkin pie being a tradition of ours, and since I missed it last year (my first holiday season as a cavewoman), I decided this year I couldn’t go without and this last weekend experimented with a Paleo Pumpkin Pie recipe….IT ROCKS!!!

The Crust

1.5 cups of almond flour

1/4 cup of melted butter (grass fed preferred)

1/4 tsp of salt

The Filling

2 small pie pumpkins

3 eggs

1 cup coconut milk

1/2 cup honey

1 tsp vanilla

1 tsp salt

1 Tbsp Pumpkin Pie Spice

Cut pumpkins in half, empty out the seeds and “guts”, cut into thick wedges and lightly coat with oil.  Bake at 400 degrees for 1 hour.

Prep Crust

Combine all crust ingredients and mix well.  Then transfer into 9” pie plate and spread evenly on bottom and sides.

Prep Filling

After pumpkin is done in the oven, let cool and scoop out the fleshy part.  Mash up or mix in a food processor until smooth.  Combine pumpkin with the remaining filling ingredients and mix well.

Pie Prep

Gently pour filling into crust and bake at 350 degrees for 50-60min.  Check crust half way through to make sure that crust isn’t burning.  If it is then cover it with tin foil for remaining time.

*You can use pumpkin puree from the can if you want to save time and effort, BUT make sure it is PURE PUMPKIN.*




Written by Jenny

Jenny LaBaw has been an athlete her entire life. As a 3-sport collegiate athlete, she competed in soccer, indoor and outdoor track and field. Post college she found her need for competition fulfilled through endurance running races anywhere from 5K’s to marathons. Her competitive drive led her to CrossFit in 2010 where she started training to compete at the elite level. In 2011, her first year competing in CrossFit, Jenny placed 2nd at the Northern California Regionals earning herself a spot to The 2011 Reebok CrossFit Games where she gained the title as the 6th Fittest Woman on Earth. In 2012 she improved her regional standings, taking 1st in Northern California and once again a spot to The Reebok CrossFit Games. Injury took her out of the 2013 season, but is working hard at returning to the Reebok CrossFit Games in 2014. Although, she enjoys competing, Jenny's true love is being outdoors mountain biking, hiking, waterskiing, snow skiing, camping and more with her boyfriend, Marcus and two yellow labs, Ziggy and Pogo. With her love for sport and exercise, Jenny chose a career as a personal trainer so she could share her passion of health and fitness with others. Attending Cornell College, she earned her Bachelor of Arts degree in Physical Education with an emphasis in Fitness and Wellness. Prior to Norcal, she has trained in gyms, private training studios, and coached soccer. Her 10+ years of coaching experience has allowed her to work directly with a wide variety of people from children trying to discover their coordination to adults wanting to shed a few pounds to professional athletes looking to be the best in the world. No matter what walk of life you are coming to her from, her mission is to make you realize your potential and help get you there. She will prove to you that you can be stronger, more fit, and healthier than you think you can be. With her inspiration, motivation and dedication, she will challenge your body, encourage your mind, and help you to develop and maintain a healthy lifestyle. Jenny will help you be your best!

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  1. Oh, that looks great.  I will see if I can convince Christina to make that for me, or possibly try doing it myself.  Me luv me some pumpkin pie!

  2. Yuuum thanks Jenny!

  3. What would the ratio of pumpkin to the other ingredients be if you are using pumpkin from the can?

  4. Make it for her Matt!!!

    Ryan I think a 29oz can works great!

  5. Just want to remind your readers that they can buy Grass Fed Organic Butter Oil from:

    Why pay more……..

  6. It’s difficult to get grass fed butter in my area, but I remembered that my mother used to make pie crust with lard.

    After a little bit of playing, I ended up with roughly:

    1.25 C almond flour

    1/3 C lard

    1 t water

    a pinch of salt

    The technique is a little different, as you have to “cut” the cold lard into the flour with a fork, then add a little water to smooth out the texture.

  7. christine

    Did a trial run of this before Thanksgiving.  The flavors were very good, but we found the amount of salt to be overwhelming.  Next time, we’ll tweak it with 1/4t salt in the crust and leave out the salt in the filling.  Otherwise, it’s a great recipe, thank you!!


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