Paleo Pumpkin Pie and Coconut Milk Whip Topping



(I’ve tested several Paleo Pumpkin Pie recipes over these two holiday seasons of Paleo eating. This one is by far the best. It is adapted from I use my favorite Paleo Pie Crust. Note: we like a bunch of spices. You may wish to adapt the spices to suit your taste.) 

  • One Deep Dish Unbaked Pie Crust
  • 1 TBLS Arrowroot
  • 1 TBLS Pumpkin Pie Spice
  • 1/4 tsp Nutmeg
  • 1/4 tsp Cinnamon
  • 1/2 C Pure Maple Syrup
  • 1/2 of a 15oz. Can  Organic Pureed Pumpkin (I use the other half to make Paleo Pumpkin Muffins.
  • 2 Eggs
  • 1 Can of Full Fat Coconut Milk


  1. Preheat Oven to 425
  2. Mix Dry Ingredients:
  3. 1 TBLS Arrowroot
  4. 1 TBLS Pumpkin Pie Spice
  5. 1/4 tsp Nutmeg, 1/4 tsp Cinnamon
  6. Mix Wet Ingredients
  7. 1/2 C Pure Maple Syrup
  8. 1/2 of a 15 oz. Can Organic Pureed Pumpkin
  9. 2 Eggs
  10. 1 Can Full Fat Coconut Milk
  11. Mix Wet and Dry together and Bake 15 minutes at 425 and lower to 350 for 25 minutes until edges of pie set. Center will still be jiggly at first.




INGREDIENTSCoconutCream Trader Joe

1 Can Full Fat Coconut Milk

Several Drops Liquid Stevia

1/2 tsp Pure Vanilla


  1. Be sure to use Full Fat Coconut Milk  or it will not work.
  2. Wash top of Can and Place in Refrigerator for several hours to thicken.
    (I like to keep a can of the Coconut Milk in the refrigerator all the time. I use the Trader Joe brand of Coconut Milk Can and it is thick without refrigerating first 🙂
  3. Shake the Can Well
  4. Pour or scoop into a Storage Container and add Stevia and Vanilla.
  5. Use immediately or store for later use.
Dani Rotramel

Dani Rotramel

I’m Dani Rotramel. I am a Christian and for the past 45 years have loved helping others (especially women) learn simple strategies to go to the next level in their fitness and health.

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