Paleo Pumpkin Pie

Category: Blog, Recipes • Nov 25 2013

Pumpkin Pie

One of my absolute favorites!  Enjoy the below recipe.

Much Love to all of you throughout the holidays.

Paleo Pie Crust

  • 2 cups blanched almond flour
  • ¼ teaspoon real salt
  • 2 tablespoons coconut oil
  • 1 egg
  1. Place flour and salt in food processor and pulse briefly
  2. Add coconut oil and egg and pulse until mixture forms a ball
  3. Press dough into a 9-inch pie dish
  4. Bake at 350° for 8-12 minutes


  • 1 15 ounce can pumpkin puree (or 1 ½ cup of homemade pumpkin puree)
  • 3 eggs
  • ½ cup coconut milk
  • ⅓ cup honey
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 1 Paleo  Pie Crust (baked)
  1. In a food processor combine pumpkin puree, and eggs
  2. Pulse in coconut milk, honey, cinnamon, and nutmeg
  3. Pour filling into Paleo Pie Crust
  4. Bake at 350° for 45 minutes
  5. Allow to cool then refrigerate for 2 hours to set up

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Happy Holidays!

Dr. Rob

Grateful acknowledgement is given to Elana’s Pantry for the above recipe.  The original recipe can be found at the following link:

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