But back to the holidays. What to do about desserts. So someone asks you to bring pumpkin pie to a party. What do you do? Bring a pie you can’t eat or bring a Paleo pumpkin pie, like this? So hard to decide. I think it totally depends on the party. I usually end up making or buying what I’m asked and then bring along a few things I know I will be able to eat and that some other health-minded people will try.
That’s how this pie came to be. I actually bought regular pies from a local bakery, because I didn’t want to spend my time making something I wasn’t going to eat and because I don’t even have a lot of “normal” ingredients in my house. Plus, you can get “normal” people food relatively inexpensive. Anyone else think it’s ironic that the less stuff in something, the more it costs? But I wanted to bring something I could eat, so I developed this Paleo pumpkin pie recipe for me. I cook Paleo quite often for family parties and they don’t even know they are eat Paleo. But with something like a pie, it’s just not quite the same. Let’s put it this way – my dad can tell this pie ain’t normal and if it ain’t normal, he ain’t gonna eat it. A few of the women gave it a try though and liked it. Mostly women who are watching their figure and like that it’s lower in carbs and has healthier sugars than normal pie.
I like that I can eat it and hey, if no one else wants to eat it – LEFTOVERS! I really like this crust. The almond flour goes so well with the pumpkin filling and I love how firm the filling is too – and just look at how pretty the coconut cream is on top!
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.
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Pumpkin PureeFarmers Market - Amazon
HoneyY.S. Eco Bee Farms - Amazon
Pumpkin Pie SpiceSimply Organic - Amazon
Coconut MilkNative Forest - Thrive Market
- 2 C Almond Flour
- 1/4 t Real Salt
- 2 T Coconut Oil
- 1 Egg
- 15 oz can Pumpkin Puree
- 1/3 C Honey
- 1 T Coconut oil (melted)
- 2 t Pumpkin Pie Spice
- 1/3 C Coconut Milk (canned)
- 3 Eggs
- 2 cans Coconut Milk (chilled, Firm cream on top only)
- 1 T Honey
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 the mixture comes together in large crumbles.
Place the dough in a 9” pie dish and pat the dough firmly and evenly around the sides and bottom of the pan.
Cover the pan with a sheet of tin foil and bake in preheated oven for 15 minutes. Remove and let cool .
Add the pumpkin puree, honey, coconut oil, pumpkin pie spice, coconut milk, and eggs to a large mixing bowl.
Whisk together until smooth. Pour into the pre-baked pie crust. Bake at 350 degrees for 50-55 minutes, or until the top is slightly puffed and firmly set.
Remove and let cool completely. Refrigerate.
Place the firm coconut cream(this is the firm, white, creamy, thick coconut cream that rises to the top of a can of coconut milk. Do not shake it before opening. It may help to chill the cans before opening as well as some coconut milks don’t separate as well as others)in a mixing bowl along with the honey. Beat together with an electric mixer until smooth and creamy.
Spoon or pipe on top of the chilled pie.