It is officially Fall. Although I hardly feel it here since the weather is more like summer and we’re still on the beach most weekends. But it is October, which means Fall for most people, which means PUMPKIN season, which I love because I love pumpkins. But mostly, I love pumpkin pie. 

I also love how easy pumpkin pie is to make. Especially if you’re lucky enough to find organic canned pumpkin like this one. And it’s pretty nutritious if you don’t make it too sweet.

This pie is made with a nut crust, which is delicious and nicely offsets the creaminess of the filling. You can also leave out the crust altogether and just make little pumpkin custards in ramekins. It really is so easy.

Paleo Pumpkin Pie
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Prep Time
15 min
Cook Time
1 hr
Prep Time
15 min
Cook Time
1 hr
  1. CRUST
  2. 1 cup almond flour
  3. 1/2 cup ground walnuts
  4. 1/2 cup ground hazelnuts
  5. 2 tbsp butter/coconut oil
  6. 1 egg
  7. 1/4 tsp salt
  9. 1 can pumpkin
  10. 1 can coconut milk (I used just the creamy part on top)
  11. 2 tbsp coconut butter (optional - this just thickens it a little)
  12. 1/4 - 1/2 cup honey/maple syrup (I tend to use closer to 1/4 cup)
  13. 3 eggs
  14. 1 tbsp cinnamon
  15. 1 tbsp all spice
  16. 1 tsp ginger
  17. 1 tsp vanilla
  2. CRUST
  3. 1. Preheat oven to 350F
  4. 2. If using whole nuts, grind to a fine flour in a food processor. Personally I like it a little crunchy so I didn't make the nuts too fine
  5. 3. Mix in butter, salt and egg till it comes together
  6. 4. Press into a pie dish so that it evenly covers the base and sides
  7. 5. Bake the crust on its own for 10 minutes
  9. 1. Mix together all the ingredients until well combined - I do this in a blender or a food processor so it's super smooth. If you're using coconut butter you will need to melt it a little before adding.
  10. 2. Pour into the pre-baked pie crust
  11. 3. Bake for about 50 minutes (until knife comes out clean)
  12. 4. Enjoy with pastured double cream or whipped coconut cream
Crossfit Brit