Paleo Pumpkin Pie with Coconut Whipped Cream

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Paleo Pumpkin Pie with Coconut Whipped Cream


For the crust:

  • 1 ¼ cup almond flour
  • ¼ cup coconut oil {melted}
  • Pinch of salt

For the pie:

  • 1 15 ounce can pure pumpkin
  • ¾ cup unsweetened almond milk
  • ½ cup maple syrup
  • 3 eggs
  • 2 teaspoons pumpkin pie spice
  • ¼ teaspoon salt

For the coconut whipped cream:

  • 1 13.5 oz can coconut milk {refrigerated overnight}
  • 1 tsp pure maple syrup


  1. Preheat oven to 325 degrees.
  2. Mix crust ingredients until dough forms. Press into pie plate and bake for 10 minutes. Set aside to cool.

  3. Add filling ingredients to blender {or mix in a bowl until well combined} and process until smooth. Pour into crust and bake for 1 hour, or until filling is just set. Cool completely and refrigerate 2 hours.

  4. While the pie is cooling, remove coconut milk from the fridge. Flip over. Open can and pour out the coconut water. Scoop coconut cream into a bowl. Add maple syrup. Using a stand mixer or hand beaters, whip the coconut cream on medium-high for about 3 minutes until soft peaks form.

  5. Top cooled pumpkin pie with the coconut whip when you’re ready to serve or store in a container in the fridge for a few days.