Paleo Pumpkin Pie



  • 1 can of organic pumpkin puree
  • 3 pastured eggs
  • ½ cup of grade A Dark Amber maple syrup
  • ½ tsp pure vanilla extract
  • 1 TBSP cinnamon
  • ¼ tsp heaping cloves, ginger, nutmeg, allspice
  • ½ tsp lemon juice OR Bragg’s apple cider vinegar
  • ¼ cup coconut milk


  • 2 cups almond flour
  • ¼ cup cold pressed, unrefined coconut oil
  • 3 TBSP maple syrup
  • ½ tsp pure vanilla extract
  • ½ tsp sea salt
  • ¼ tsp cinnamon
  • ¼ tsp ginger
  • ¼ tsp clove


  1. Combine the crust ingredients and process for 15 seconds, until a dough forms.
  2. Press the dough into an 8 or 9-inch pie plate spreading it up the sides and covering the bottom. Fill with pie weights or prick a few shallow holes in the crust with a fork to keep it from bubbling during baking.
  3. Bake the crust at 325 degrees for 10 minutes. Remove it from the oven and cool for 10 minutes, then place in the freezer for 20 minutes. Press cooked crust firmly into the pan.
  4. Whisk all of the filling ingredients together in a bowl.
  5. Pour the filling into chilled pie crust.
  6. Bake at 350 degrees for 45-55 minutes, or until the custard has set but is still slightly jiggly in the center. If the crust starts to brown too quickly, you can cover the edges with foil and continue baking.
  7. Turn off the oven and leave it cracked open for 30 minutes while the pie cools. This will help it from cracking on the top.
  8. Refrigerate until chilled, then serve with coconut whipped cream on top.