Paleo Pumpkin Pie Bites

I love my healthy treats. Evidence on my Instagram.

Fall is upon us, so naturally you’re going to be flooded with recipe upon recipe of anything pumpkin flavored. Let’s stick to the basics here and make the staple of pumpkin pie as healthy as we can. Switching out the crust with almond flour and coconut, taking all of the sugar out and using stevia drops and organic canned pumpkin, and topping with coconut milk are the best we can do were folks.

So the title says “paleo pumpkin pie bites”. Yes, they are bites. These are paleo pumpkin pie bites because if they were a pie, I would eat too many. So, make these into a pie if you want, but otherwise this recipe is made for a baking dish so you can cut the pumpkin pie bites into little squares and serve to your liking. You can always eat them out of the pan as well…

Prepare these bad boys for any fall time even or sweet tooth and keep in mind this is still a treat my people. Don’t think that this can take the place of meat and veggies! Thanks for looking!

Here’s how to make it:

Preparation: 10m
Cook Time: 1h
Serves: 4



  • 2 cans of organic canned pumpkin
  • 6 whole pastured eggs
  • 2 pastured egg yolks
  • 3 tablespoons pumpkin pie spice
  • 1/2 cup raw honey
  • 1/2 cup almond flour
  • stevia drops to taste


  • 1 cup coconut flakes
  • 1 cup pecans
  • 1 cup almond flour
  • 1 pinch sea salt
  • 2 tablespoons coconut oil



  • 1 can coconut cream
  • 1 tablespoon raw honey



  1. Use a blender or a food processor and combine the almond flour, coconut flakes, pecans and coconut oil until it forms a nice dense material. Flatten into the bottom of a glass 8×13 baking dish. Bake at 350 F for roughly 8-12 minutes or just until the crust is starting to turn brown.
  2. Use a handheld mixer or a blender to combine two cans pumpkin puree (NOT pumpkin PIE cans, they are full of sugar and disgusting), eggs, pumpkin pie spice, and stevia. Try to go with organic filling and try to not get nasty cans lined with BPA. Drop in the stevia a few drops at a time and taste for desired sweetness levels.
  3. Bake the pumpkin pie bites at 350 for 30-45 minutes. This is going to vary depending on the type of pan you use. The bites should not jiggle much when you shake them and should be getting slightly brown on top.
  4. If you don’t have coconut cream, refrigerate a can of coconut milk overnight so that the cream separates from the liquid part of the milk. Scoop this out with a spoon and toss into a blender or food processor, add honey or stevia to taste. Whip for 3-5 minutes or until the cream sets. Dollop on to the mini paleo pumpkin pie bites and serve!