Paleo Pumpkin Pie

Kyra Williams

by | Updated: December 3rd, 2016 | Read time: 1 minute

When you go paleo, decadent desserts aren’t entirely off limits. The idea is to enjoy sweets only occasionally, and when you do, make them healthy, without refined sugar, overly processed ingredients or cereal grains, like wheat. If there’s any occasion that deserves a splurge, Thanksgiving is it! Pull off a paleo version of everyone’s favorite holiday pie with almond meal instead of flour for the crust and a rich pumpkin filing naturally sweetened with pure maple syrup and honey rather than refined white sugar.

Paleo Pumpkin Pie

Paleo Pumpkin Pie


3/4 cup almond meal
3/4 cup coconut flour
1/2 cup coconut oil, liquid
1 Tbsp. unprocessed organic cocoa powder
1 tsp. raw honey
1/4 tsp. salt
Water as needed
Optional: spray coconut oil

1 (15-oz.) can pumpkin
6 oz. coconut milk yogurt
1 banana
2 egg yolks
1 tsp. honey
1 tsp. pumpkin pie spice
3 Tbsp. pure maple syrup


  1. Preheat oven to 350 degrees F.
  2. For crust, combine crust ingredients in a large bowl, adding 1 tablespoon of water at a time until mixture becomes moist enough to spread into a pie pan. Use excess coconut oil or spray coconut oil to prep a 9” inch pie pan, then spread in the filling mixture evenly.
  3. For filling, add first six ingredients to a large bowl. Use a stand-up mixer or a hand mixer to thoroughly blend ingredients, making sure banana is evenly mashed. Spread mixture over crust.  Drizzle maple syrup along the entirety of the pie.
  4. Bake pie for 45 minutes or until crust becomes crispy.