Coconut Flour Pie Crust for Pumpkin Pie

This is the same pumpkin pie filling as the Perfect Paleo Pumpkin Pie from last year. We have one small modification to the last year’s pie…We only go to a little over 1/4 cup of sweetener instead of 1/2 cup. We’ve made the change on the original recipe page. 

Here are the ingredients for the super easy pie crust. 

  • 1/4 cup semi-melted butter, unsalted
  • 2 tablespoons Virgin Coconut Oil, soft
  • 1 cup coconut flour
  • 3 eggs
  • 1 tbsp honey
  • pinch of Himalayan salt
  • 1/2 cup shredded coconut
  • 1 tablespoon water

Add all ingredients together and blend well with a hand mixer, line a deep 9 inch pie pan, like the one I am using and line equally thick throughout.

Pour the PERFECT PALEO PUMPKIN PIE FILLING into pie pan and bake on 350 for about 50 minutes, cool and enjoy!


31 thoughts on “Coconut Flour Pie Crust for Pumpkin Pie

  1. Uh oh – you hit my sweet tooth need with this one. Who doesn’t love pumpkin pie, but with a nice crust as well? Time for this guy to run to the store!


  2. Success!! I was so skeptical about the quantity of coconut flour in this recipe — 1 cup of coconut flour produces an entire loaf of paleo pound cake. But I went ahead and followed the recipe — with the substitution of heavy cream instead of coconut oil — and it worked great!

    I didn’t use the honey (I am on a very low carb diet) and I also didn’t add the shredded coconut.

    The result was a delightfully buttery crust that came out of the oven at a very agreeable level of dryness. And I totally did not miss the honey… the natural sweetness of coconut flour comes out very nicely in this crust.

    Paired with your pumpkin pie filling (subbed Splenda for honey), I get a 12-serving pie with a total of 6g net carbs per slice! And it tastes AMAZING! Definitely a pie I will be making again and again.


    ps. I posted a pic of the finished pie on Twitter:!/nthmostfit/status/180026022937370624


      1. Thank you for the quick responce! I will be trying this as soon as I get my maple syrup!


  3. Crust was very good! I used it to make apple pie. I will definitely be trying out the pumpkin pie with it at some point.


  4. I made this crust for pumpkin pie. Unfortunately it wasn’t a hit. The coconut flakes were a bit much. Could you go without the coconut flakes in this recipe?


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