For the filling

  • 15 ounces pumpkin puree
  • 1 cup canned coconut milk*
  • 2 eggs
  • 1/2 cup coconut sugar or maple sugar
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • pinch of salt

For the toppings

  • 1 cup paleo toasted pecan cookies
  • 1 cup pecans
  • 4 tablespoons cold grass-fed butter or ghee or coconut oil
  • 2 tablespoons coconut sugar or maple sugar
  • pinch of salt


  1. Preheat oven to 425 degrees F. Grease a cute pie dish.
  2. In a food processor or blender, add pumpkin, coconut milk, eggs, coconut sugar, vanilla, pumpkin pie spice and salt and puree until smooth. Pour batter into the cute pie dish.
    Place the cute pie dish in the oven to bake for 15 minutes at 425 degrees F. Then turn down oven to 350 degrees F and bake for 40 minutes.
  3. Once the pie has 5 minutes left, pulse together cookies, pecans, coconut sugar, butter, and salt in a food processor until the cookie and pecans are broken down into small pieces.
    Pour the toppings onto the pie then place back in the oven for 12-15 more minutes, until fragrant and pecans have browned a bit.
  4. Remove from oven and let cool for 10 minutes then cover with foil and place in the fridge for 2 or more hours
  5. Once completely cool, scoop with a large spoon (no perfect pumpkin pie slices for this pie) and top with coconut whipped cream.

Recipe Notes
*I blended my coconut milk before measuring. This mixes the cream and water that tend to separate in the can.

Recipe by: Juli at