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–+ servings

Pumpkin Pie with Almond Coconut Crust

Serving Size: 8
This pumpkin pie features a crumbly nut crust and a maple-infused filling. It contains all-natural ingredients and is Paleo-friendly.

Recipe by: Mayumi Tavalero

Cook Times

Active Prep10
Hands-On Cook0
Hands-Off Cook45
Passive0
Total Time55 minutes
Recipe Serving Size8

Cooking Tools Required

9 inch Pie Dish, Can Opener, Food Processor, Measuring cups and spoons, Spatula

Ingredients

For the crust:

  • 1 ¾ cup blanched almond flour
  • ¼ cup coconut flour
  • ¼ teaspoon Kosher salt
  • 2 tablespoon coconut oil room temperature
  • 1 egg large

For the filling:

  • 15 ounce canned pumpkin
  • 3 egg large
  • ½ cup canned full-fat coconut milk
  • ½ cup maple syrup
  • 1 tablespoon pumpkin pie spice or a combination on cinnamon, cloves, and nutmeg
  • ¼ teaspoon Kosher salt

Instructions

  • To make the crust, place almond flour, coconut flour, and salt in the bowl of a food processor and pulse a couple of times to combine. Add coconut oil and egg, pulsing until the mixture forms a ball. Press dough into a 9-inch glass pie dish. Set aside.
  • To make the filling, add the pumpkin and eggs to the food processor and pulse to combine. Next, pulse in the coconut milk, maple syrup, pumpkin pie spice, and salt.
  • Pour filling into crust and bake at 350 degrees for 40-45 minutes.

Notes

Allow to cool for several hours, then cover and refrigerate for at least 2 hours to set.
Reheating Instructions
Serve chilled.

Nutrition

Calories: 319kcal | Carbohydrates: 26g | Protein: 9g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 82mg | Sodium: 191mg | Potassium: 221mg | Fiber: 6g | Sugar: 15g | Vitamin A: 8391IU | Vitamin C: 3mg | Calcium: 107mg | Iron: 3mg