Paleo Pumpkin Pie

From the amazing Rachel of Bakerita! Check out all of her delicious recipes at


For the Crust:

2 cups blanched almond flour

2 tablespoons coconut sugar

¼ teaspoon salt

cup coconut oil solid

1 egg beaten

For the Filling:

1 can (15 oz.) pumpkin puree

2 eggs room temperature

½ cup coconut milk

½ cup maple syrup

2 tablespoons creamy almond butter

¼ teaspoon sea salt

1 teaspoon cinnamon

½ teaspoon nutmeg

½ teaspoon ginger

½ teaspoon allspice

¼ teaspoon cardamom


For the crust

  1. In a medium bowl, stir together the almond flour, coconut sugar, and salt. Add in the coconut oil and using a fork (or your fingers), cut into the almond flour until the coconut oil is in mostly incorporated. Stir in the egg until the dough is slightly moist and forms a ball. There may be streaks of coconut oil running through your dough.

  2. Press the dough into a disk and wrap in plastic wrap. Place in the freezer while you prepare the filling, or place in the refrigerator if not using immediately (can keep in fridge for up to 1 week).

  3. When ready to bake, roll out your dough in between two sheets of parchment into a 12-inch circle. Lay dough into a 9-inch pie dish (not deep dish). Place in the freezer while you prepare the filling.

For the filling

  1. Preheat the oven to 350°F.

  2. In a medium bowl, whisk together all of the ingredients for the filling until completely smooth and combined. Pour the filling into the prepared pie crust.

  3. Bake for 45-50 minutes or until the the center of the pie doesn't jiggle. Let cool for at least two hours before serving to let set.

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