Paleo Pumpkin Pie
Serves: Serves 8-10
For the crust
For the filling
For the crumble
For the crust
  1. Preheat oven to 350F
  2. Add all the ingredients to your food processor and process until well combined.
  3. Transfer to a well greased removable bottom deep pie dish and spread gently and evenly to the bottom and sides of the pan with a rubber spatula to form a crust.
  4. Bake in the oven for 10 minutes.
  5. Remove from oven, reshape by pressing gently as needed (the crust might poof a little) with a rubber spatula. Set aside
For the filling
  1. Add all the ingredients to the bowl of your food processor and process until smooth and creamy, about one minute.
  2. Transfer to the reserved pie crust.
  3. Bake in a 350F oven for 35-40 minutes, until filling is set and top gets slightly darker.
  4. Turn off the oven and crack the door open. Allow pie to cool for a couple of hours, then take it out of the oven and let it cool completely before transferring it to the refrigerator, where you will leave it to cool for at least 8 hours, preferably overnight.
For the crumble
  1. Add shredded coconut, raisins, pecans, salt and cinnamon to your food processor and pulse a few times until the texture ressembles that of raw oatmeal. Transfer to a small non stick pan and toast over medium heat until slightly fragrant, about 30-45 seconds
  2. Add honey and stir until honey is completely melted and small clusters begin to form.
  3. Remove to a plate and allow to cool completely.
  4. Sprinkle over pie.
Nutrition Information
Serving size: NF based on 1 of 10 servings
Recipe by The Healthy Foodie at