In a food processor combine pumpkin puree and eggs
Pulse in coconut milk, honey, pumpkin pie spice, and salt
Pour filling into Low Carb Almond Flour Pie Crust
Bake at 350°F for 45 minutes
Allow to cool then refrigerate for 2 hours to set up
Reviews
Sandy on 2025-11-19 (5 stars): would you recommend freezing this prior to baking or after baking?
Jennifer Medina on 2023-11-20 (5 stars): Elana, I live in the mountains here in Colorado, too. Love your baking recipes and have made this pie Thanksgiving after Thanksgiving. Just finished once again and I keep everything as written. Always use baked pumpkin personally. Have you ever made this several days prior to Thanksgiving or frozen it?
Alexis on 2022-11-23 (5 stars): Love THIS recipe! Have been using it for about 5 Thanksgivings now & even my partner who is not Gf loves it.
* I do only use 1/3 cup of honey as I find more too sweet *
(Personal taste once you cut out refined sugar your palette adjusted)
Question - do you preheat the oven?
I always have but just realized the recipe doesn’t call for it. Does it matter?!
Anyway - thank you. I love your recipes- they taste amazing & even more importantly they are not overly complicated. Simple but spectacular
Judith on 2021-11-19 (5 stars): I should add this recipe to my list of things to be thankful for! My daughter first made it for me years ago, and I have made it so many times since. I was just checking the ingredients again for my Thanksgiving shopping list, looking forward to deliciousness. My guests always love it, as well. Thank you!
