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Honey'd Paleo Pumpkin Pie

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Serves 8 | Prep Time 20 | Cook Time 45

Why I Love This Recipe

I think healthy whole foods should taste just as good, or better, than the processed, unhealthy kind! This recipe proves it! Honey'd Paleo Pumpkin Pie is amazingly delicious, healthy, and easy to make!

Ingredients You'll Need

2 1/2 Cups Cashew Flour
1/2 Cup Tapioca Flour
1 Tbsp Coconut Sugar
1 Egg White
1 Tsp Sea Salt
2-4 Tbsp Coconut Cream
1/4 Cup Raw Honey (set aside for after the crust has pre-baked)
4 Large Eggs
1 Can Organic Pumpkin
1 1/4 Cup Coconut Cream
1/2 Cup Coconut Sugar or Xylitol
2 Tsp Vanilla
1/2 Tsp Sea Salt
2 Tsp Pumpkin Pie Spice


Preheat the oven to 350 degrees F and grease a 9.5″ glass pie dish with coconut oil. Make sure to grease it liberally, because otherwise the honey you’ll add will make this crust stick.

Mix together all of the dry ingredients, then stir in the wet ingredients with a fork. Add just enough coconut cream to bring the dough together into a ball. It will be clumpy when you stir it with the fork, but should come together fairly easily into a ball.

Press the ball down flat, then use your fingers to push it down into the bottom and sides of your pie dish. Use a small pizza roller to smooth it out if necessary. If your fingers get sticky try dipping them into water. Make sure the crust is even and not too thick.

Bake for 12 minutes, just to get it a little crusty. If any bubbles come up in the crust they’ll probably go down on their own in a couple minutes. Try not to let any holes open up in it, though, or the honey will seep in too much.

Make sure your oven is still heated to 350 degrees F from pre-baking your crust.

Whisk together all of the filling ingredients, then pour them into the crust. I actually placed the crust on the oven rack first, then added the filling, so that I didn’t have to move it too much.

Place a pie shield around the edges to prevent burning.

Bake the paleo pumpkin pie for 45-55 minutes, making sure to check it at 40. The center should be mostly set.

Gently place a pumpkin cookie cutter in the middle of the pie, and sprinkle cashew flour inside of it to make the pumpkin shape. I also sprinkled my pie with extra cinnamon. Serve cold with dairy free whipped cream. Enjoy!

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