10 INGREDIENTS • 8 STEPS • 1HR 10MINS

Paleo Pumpkin Pie

Name: Paleo Pumpkin Pie
Total time: PT4200.0S
Yield: 8
Ingredients: 1 can 100% Pumpkin Purée; 1 1/4 cup Almond Flour; 1/4 cup Coconut Oil; 1 dash Salt; 3 Egg; 1/4 teaspoon Salt; 1/2 cup Honey; 3/4 cup Coconut Milk; 1 tablespoon Pumpkin Pie Spice; 1/4 cup Pecan Halves

Recipe

Looking to satisfy your sweet tooth on Paleo? This pie should do the trick.

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Sear Nation

My name is Adam and my specialty is cooking at high temperatures. A grill is my favorite kitchen essential, followed by many other great tools. I am excited to bring a taste of Sear Nation to your very own table.

Looking to satisfy your sweet tooth on Paleo? This pie should do the trick.

1HR 10MINS

Total Time

$1.81

Cost Per Serving

Ingredients

Servings

8

us / metric

Crust

1 1/4 cups

Almond Flour

4 Tbsp

Coconut Oil

1 dash

Salt

Filling

1 can
(15 oz)

3

as needed

1/2 cup

3/4 cup

Coconut Milk

1 Tbsp

Pumpkin Pie Spice

4 Tbsp

Pecan Halves

Nutrition Per Serving

VIEW ALL

Calories

313

Fat

24.6 g

Protein

5.1 g

Carbs

23.3 g

Love This Recipe?

Add to plan

Paleo Pumpkin Pie

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Sear Nation

My name is Adam and my specialty is cooking at high temperatures. A grill is my favorite kitchen essential, followed by many other great tools. I am excited to bring a taste of Sear Nation to your very own table.

Cooking InstructionsHide images

step 1

Preheat oven to 325 degrees F (160 degrees C).

step 2

Mix Almond Flour (1 1/4 cups), Coconut Oil (4 Tbsp) and Salt (1 dash) in a mixing bowl with a fork until well blended.

step 3

Press crust mixture into a 9-inch pie dish, covering the sides of the pan. Pre-bake crust for 10 minutes. Set aside.

step 4

Beat Eggs (3) and Salt (as needed) in a mixing bowl.

step 5

Stir the remaining ingredients into the eggs individually, starting with the 100% Pumpkin Purée (1 can), then the Honey (1/2 cup), then the Coconut Milk (3/4 cup), then the Pumpkin Pie Spice (1 Tbsp) until well blended.

step 6

Pour filling into the crust. Cover the rim with a pie crust shield or some aluminum foil to prevent it from burning, since nut flours tend to burn quicker than other flours. Bake for 50 minutes in the preheated oven.

step 7

Place the Pecan Halves (4 Tbsp) on a baking sheet and place in the oven (at the same time as the pie) to toast, stirring every 5 minutes until browned, about 10 minutes. Remove pecans while the pie finishes baking.

step 8

Top pie with the toasted pecans and let cool completely before serving.