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Paleo Pumpkin Pie
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Servings
1
pie
Ingredients
15
ounces
canned pumpkin puree
,
or 1½ cups
roasted pumpkin
puree
3
large eggs
½
cup
full fat coconut milk
½
cup
honey
or
maple syrup
1
tablespoon
pumpkin pie spice
⅛
teaspoon
celtic sea salt
1
Low Carb Almond Flour Pie Crust
,
unbaked
Instructions
In a
food processor
combine pumpkin puree and eggs
Pulse in coconut milk, honey, pumpkin pie spice, and salt
Pour filling into
Low Carb Almond Flour Pie Crust
Bake at 350°F for 45 minutes
Allow to cool then refrigerate for 2 hours to set up
Prep Time
15
minutes
mins
Fridge Time
2
hours
hours
Cook Time
45
minutes
mins
Total Time
3
hours
hrs
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Equipment
Measuring Utensils
Food Processor
Tried this recipe?
Mention
@elanaspantry
or tag
#elanaspantry
!