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.*





  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. 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.

  6. 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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