Fat-Burning Pumpkin Pie (The Wild Diet, Low-Carb, Low-Sugar, Paleo Friendly)
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 8
  • 1 cup almond flour
  • ½ cup coconut flour
  • ¼ cup flaxseed meal
  • 1 teaspoon sea salt
  • 6 tablespoons organic coconut oil, melted
  • 1 cup full-fat unsweetened canned coconut milk, shaken
  • ¼ cup maple syrup (or coconut palm sugar)
  • 1 (15-ounce) can 100% pumpkin puree (or 1 ¾ cups fresh pumpkin puree)
  • ¼ cup coconut palm sugar (or ⅛ teaspoon organic stevia leaf extract)
  • 6 Medjool dates, pits removed (or ¼ cup more coconut palm sugar)
  • 1 (12-ounce) can evaporated goat’s milk (or 1 ¾ cups full-fat unsweetened canned coconut milk - just the thick cream on top - you'll need to use 2 cans)
  • ¼ cup coconut oil (or grass-fed butter)
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon sea salt
  • 1 egg (chicken or duck)
  • 2 egg yolks (chicken or duck)
  1. Preheat the oven to 425°F, and grease a pie pan with coconut oil (be sure to grease the rim, too).
  2. In a large bowl, whisk together the almond flour, coconut flour, flaxseed meal, and salt.
  3. Add the melted coconut oil, coconut milk, and maple syrup. Mix until well combined.
  4. Press the dough into the greased pie pan, and freeze the pie shell while you make the filling.
  1. In a blender, blend the pumpkin puree, coconut sugar, dates, evaporated goat milk, coconut oil, cinnamon, ginger, nutmeg, ground cloves, and salt until the dates are broken up and well-incorporated.
  2. Add the egg and 2 egg yolks and blend until combined.
  3. Pour the filling into the pie shell, and line the rim of the pie pan with foil to cover the crust edges (so they don't burn). Bake for 15 minutes.
  4. Reduce the oven temperature to 350℉. Bake until a knife inserted near the center comes out clean, about 50 minutes.
  5. Remove from the oven and cool 2 hours. Serve immediately, or cover and refrigerate until ready to serve.
Superfood Crust: Add 1 tablespoon royal jelly powder, ½ teaspoon reishi mushroom powder, and ½ teaspoon ashwagandha into the dry crust ingredients.

How to make this Paleo-Friendly: You can switch out the dairy on this recipe by using the thick cream that separates when refrigerating a can of full-fat unsweetened coconut milk in place of evaporated goat’s milk.

Nut-Free Crust: To make our Buckwheat Molasses Crust, swap out the almond flour and coconut flour for 1½ cups buckwheat flour (not the same as wheat flour) and add a 1 tablespoon molasses to the crust ingredients.

Egg-Free Filling: To make the pumpkin filling egg-free, leave out the egg and 2 egg yolks, and add 1 heaping tablespoon of arrowroot starch to the filling ingredients and blend well.
Recipe by Fat-Burning Man at https://fatburningman.com/the-perfect-fat-burning-pumpkin-pie-the-wild-diet-low-carb-paleo-friendly/