The Perfect Paleo Pumpkin Pie

We love a good pumpkin pie and indulged in this amazing creation from Norcal Strength and Conditioning for our Thanksgiving meal. Thanks Jenny, it was a hit, and we will be making it again before the Holidays are over.


  • 1 1/2 cups of almond flour (blanched)
  • 1/4 cup melted unsalted pastured butter (or use coconut oil to keep this “Orthodox Paleo”)
  • pinch of sea salt

We mixed ours with a hand blender until the consistency was even then took the dough and evenly pressed it into the pie pan about 1/2 inch up the sides so that the crust was evenly distributed.

Note: The filling is enough for two pies, so you may want to consider making a double portion of crust or you could just bake the filling by itself and enjoy it that way. We made two crusts, and modified one, by adding a little almond extract and lemon zest to one crust.


  • 1 can of pure pumpkin (29 oz) nothing else added
  • 3 “real” cage free eggs if you can get them (if they are really small, add a fourth)
  • 1 cup coconut milk
  • 1/4 cup local honey
  • 1 tsp vanilla
  • 1/2 tsp ground cloves
  • 1/2 tsp cinnamon
  • 1/2 tsp fresh ground nutmeg
  • pinch of sea salt

Beat eggs, honey, vanilla until frothy, then add all the other ingredients and carefully blend until even and smooth. Fill pie pan with crust and bake on convection at 350 F for about 50 minutes. Check it to make sure that it’s not burning and ultimately check with a toothpick or metal kabob stick to see if anything sticks, if not it’s done.

This is the best pumpkin pie that we’ve had, you should give it a try. It’s simple, it’s delicious. Thanks Norcalers!🙂

34 thoughts on “The Perfect Paleo Pumpkin Pie

    1. Robb,

      Thanks for your comment and for picking up on that. In his New York Times Bestselling book, “The Paleo Solution”, Robb Wolf notes that he can find little wrong with Pastured Butter. We agree. Yet, on our site we tend to properly categorize things as Primal and not Paleo if they *require* butter. In this case, Coconut Oil can be substituted for the butter and the crust will still “work”. I’ve added the sub option to the recipe so that all of our Paleo-purists readers can count on the recipe meeting Cordain’s definition of Paleo.


  1. Thank you for the recipe guys, I modified mine quite a bit (because I used what I had) but will definitely try yours as it is. And thanks anyway, ALL your recipes are wonderful and on my to-do list! Best wishes from the very snowy Finland!


    1. 🙂 it’s great to be connected with you. I love that fact that you modified it and used sweet potato. We will be trying your version before the New Year. Keep warm and hello from sunny AZ. Jo and Henry


  2. Could I use Coconut flour in place of almond flour? If so how much? I have an almond allergy which makes paleo baking hard!


  3. I made a sweet potato “custard’ without crust that was super. Sweet potato (mashed) cream (or coconut milk I guess) eggs, spices, dot with pecans. Yum.


  4. We tried this recipe and found something missing. So we modified it to make just one pie filling with: 1 tsp of cinnamon, 1/2 tsp of ground ginger, 1/4 tsp of ground cloves, 1/2 tsp salt, one can (15 ounces) of Sprout’s organic pumpkin, substituted 3/4 cup of cocunut crystals for the honey; 2 eggs, 1 can about (12 ounces) of cocunt milk. This makes a great filling that you can add to your favorite pie crust. Bake at 350 for 50 minutes, checking periodically. We like to bake the filling and add crumbled gluten free ginger snaps on top with whipped organic cream. It’s yummy! Make it anytime besides just the Thanksgiving holiday.


  5. This is the best Pumpkin Pie I have ever had!!!! Seriously addicting, and the whole house smells amazing. This Recipe will be passed down from generation to generation…Amazing work!!!


  6. Found this recipe today in my quest for something sweet, amazing and Paleo-ish. Made the recipe using almond meal for the crust, Trader Joe’s canned organic pumpkin, spices, etc., but wound up not needing any coconut milk at all in the filling. The pie was a.MA.zing. It’s what’s for dessert tonight. And dinner. And snack. YUM!


  7. Can’t wait to try! Quick question, I’ve heard blackstrap molasses is a better sweetener for your body to process, can you use that instead of the honey.. and what ratio?


    1. Hi, you could try tasting a little bit. I am sure that it will change the flavor profile, but I do cook with molasses too. I am worried that it will over power the pumpkin filling. Would love to know how it turns out. Happy Thanksgiving Kendra! Jo


      1. Since I’m hosting this year for family , was too scared to experiment, will try with molasses next time for just my family and let you know!


  8. Thanks for sharing your recipe! This is my 3rd time making this. Last year, I made your pumpkin pie and a sweet potato version which worked out just fine! I’m baking it again as we speak for Thanksgiving!


  9. Pretty good, I added 20 drops of nu naturals vanilla and subbed pumpkin pie spices for the spices. I used almost a cup of almond flour, ran out so added gluten free oat flour for the rest and 3 tbsp coconut sugar. I baked it for 8 minutes before adding the vanilla. I used a big pie dish and fit all the filling. I would not say it is like traditional pumpkin pie but if you cannot eat sugar, it is decent.


  10. My pie was horrible. It was ruined because I didn’t know it was supposed to be creamed coconut milk in a can. I used the SoDelicious coconut milk in my fridge. Not enough fat means that it never firmed up. I wish the recipe would have said that differently.


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