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Paleo Pumpkin Pie
Recipe

10 INGREDIENTS • 8 STEPS • 1HR 10MINS

Paleo Pumpkin Pie

Looking to satisfy your sweet tooth on Paleo? This pie should do the trick.
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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.
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
Almond Flour
1 1/4 cups
Almond Flour
Coconut Oil
1/4 cup
Coconut Oil
Salt
1 dash
Filling
100% Pumpkin Purée
1 can
(15 oz)
Salt
1/4 tsp
Honey
1/2 cup
Coconut Milk
3/4 cup
Coconut Milk
Pumpkin Pie Spice
1 Tbsp
Pumpkin Pie Spice
Pecan Halves
1/4 cup
Pecan Halves
Nutrition Per Serving
VIEW ALL
Calories
313
Fat
24.6 g
Protein
5.1 g
Carbs
23.3 g
Add to plan
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Paleo Pumpkin Pie
Save
author_avatar
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 (1/4 cup) and Salt (1 dash) in a mixing bowl with a fork until well blended.
step 2 Mix Almond Flour (1 1/4 cups), Coconut Oil (1/4 cup) 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 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 (1/4 tsp) in a mixing bowl.
step 4 Beat Eggs (3) and Salt (1/4 tsp) 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 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 (1/4 cup) 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.
step 8 Top pie with the toasted pecans and let cool completely before serving.
Tags
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Dairy-Free
American
Gluten-Free
Comfort Food
Shellfish-Free
Fall
Vegetarian
Dessert
Thanksgiving
Winter
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