Paleo Pumpkin Pie Recipe

December 03, 2014

284

The crust for this Paleo pumpkin pie is super easy to make and involves only a few ingredients. The pumpkin custard is firm and full of autumn spice! The topping is made of a slightly honey sweetened coconut cream that goes so nicely with the almond crust.

2 cup almond flour
¼ tsp salt
2 tbsp coconut oil
1 egg
1 15 oz can pumpkin puree
1/3 cup honey
1 tbsp coconut oil melted
2 tsp pumpkin pie spice
1/3 cup canned coconut milk
3 eggs
2 cans coconut milk chilled, Firm cream on top only
1 tbsp honey

FOR THE CRUST: Preheat the oven to 350 degrees. Place the almond flour and salt in the bowl of a food processor. Process for about 30 seconds. Add the coconut oil and egg to the processor and process until...
See the full directions on my site

Nutritions

Calories
294

Sodium
76mg
3% DV

Fat
24g
38% DV

Protein
5g
10% DV

Carbs
14g
4% DV

Fiber
1g
7% DV

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