Paleo Pumpkin Pie

Updated: Nov 23, 2019

We love this pie, it was an absolute hit! Not too sweet, great texture, and extremely easy! Make this the night before so that it is one less thing to worry about day of your event/dinner!


1 Can Canned pumpkin puree (15 oz)

1/2 Cup Monkfruit

1/2 Cup Full-fat canned coconut milk

2 Large eggs

1.5 tsp Cinnamon

1/2 tsp Ground ginger

1/4 tsp Ground nutmeg

1/4 tsp Ground cloves

1 cooled Almond Flour pie crust


***Preheat oven to 350*F

  1. In a large mixing bowl add all the ingredients and mix until it is smooth.

  2. Pour into a cooled pie crust, until there is 1/4" left of crust at the top.

  3. Bake for 30-45 minutes or until the middle of the pie is no longer liquidity. Test with a wooden skewer or toothpick, if it comes out crumbly then pie is done if it is liquid then continue to bake for another 5-8 minutes and check again.

  4. Let cool entirely before serving.

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