Paleo Pumpkin Pie Recipe
Prep time
Cook time
Total time
Serves: 8
  • ½ Tbsp. Bob’s Red Mill Arrowroot Starch
  • 1 ½ c. organic pecans
  • 3 tsp. Simply Organic Pumpkin Pie Spice
  • 1 tsp. organic vanilla extract
  • 8 Tbsp. Wholesome Sweeteners Organic Zero
  • ¼ tsp. SweetLeaf® Stevia Extract
  • ¾ c. organic coconut milk
  • 1.75 c. organic canned pumpkin (1 15 oz can)
  • 2 large organic pastured eggs
  • 2 Tbsp. Nutiva Organic Extra-Virgin Coconut Oil
  • ½ tsp. Celtic sea salt
  1. Preheat oven to 350 F.
  2. First, prepare the crust. Pulse pecans in a food processor until the consistency of almond meal. Add the melted coconut oil and ¼ tsp. salt. Blend until combined. Scrape the batter into a 9-inch pie or tart pan, smoothing and patting the batter out evenly. Spread the batter thinner across the bottom of the pan and thicker around the edges of the crust.
  3. Place the crust on a cookie sheet (to prevent the bottom from burning) and bake for 10 minutes. Remove from oven and set aside.
  4. Add remaining ingredients for filling (pumpkin, eggs, pumpkin pie spice, coconut milk, vanilla, arrowroot, stevia, erythritol and salt) into a food processor or blender. Mix to combine.
  5. Pour into the crust. (Note: You will have some filling left over)
  6. Transfer to the oven and bake 45-50 minutes.The center of the pie should be rather firm and only jiggle slightly if you shake the pan.
  7. Cool completely and serve with homemade whipped cream or whipped coconut cream.
Recipe by Healing Gourmet at