© 2017 by Elizabeth Grimm Coaching, LLC.


Paleo Pumpkin Pie

November 18, 2017

Thanksgiving is just around the corner and I have a delicious Paleo Pumpkin Pie for you. This recipe is not my own, it was created by a friend of mine, Brandy Arroyo. Her family has a traditional pumpkin pie recipe that she adapted to Paleo a few years ago when she started to eat more clean. I had the pleasure of eating her pumpkin pie then, and I have the honor of sharing her recipe with you now!


This is one of my favorite recipes during the fall thanks to Brandy for graciously sharing it!




½ tbsp honey or maple syrup

½ tsp coarse sea salt

¼ cup coconut oil

2 eggs (or 3 egg whites)

½ cup coconut flour

½ cup coconut flakes



2 eggs

¼ cup honey or maple syrup

½ tsp ginger

¼ tsp ground allspice

2 tbsp ground cinnamon

½ tsp coarse sea salt

1 cup full fat coconut milk

15 oz canned pumpkin puree

Nutmeg to taste/smell


Preheat oven to 400° F


For the crust:

Mix the honey/maple syrup, coarse sea salt, coconut oil and eggs. Sift in the coconut flour and coconut flakes. Mix until incorporated. 

Grease an 8x8" pie pan (we use coconut oil spray and a spring form pan) and press the crust dough into the pan to make it thin. Poke the bottom of the crust a couple times with a fork. Bake for 10 minutes until the crust is golden brown in places.


For the filling:

Whip the eggs. Then beat in the honey or maple syrup. Add in the ginger, allspice, cinnamon, and sea salt and whisk until blended. Then whisk in the coconut milk and pumpkin puree. Pour mixture into the pie crust. Cover the exposed pie crust with strips of tin foil.


Cook at 450° for 10-12 minutes, then turn the heat down to 350° and cook for another 30 minutes or until a toothpick comes out clean. If the piecrust is getting too dark, cover the edges with tin foil. 


Take out of the oven and let it cool.


This recipe is so good and I got great reviews last year when I served it to my family who don't usually eat gluten-free or paleo. I'm excited to share it again this year too!









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