Primal Pumpkin Pie Filling



The holiday season is in full swing and because of that, I’ve been a little behind in my recipe posting and experimenting.  But I did want to get this recipe posted in time for Christmas.  I’ve been trying all sorts of variations for a primal pumpkin pie filling and finally landed on one that tastes yummy.

You can substitute a can of coconut milk for the heavy cream but it will taste like coconut.  In my opinion, it’s not nearly as good, but if you’re wanting to avoid dairy, it’s your best bet.

Also, I’ve not started working on a primal pie crust, so pair this filling with your favorite primal pie crust recipe or do what I did and cheat (I just made my usual pie crust).

Primal Pumpkin Pie Filling

1 can (15 oz) of pure pumpkin (save the can for the heavy cream)

1 15 oz can’s worth of heavy cream

1 tsp of vanilla

1 tsp of cinnamon

1 tsp of pumpkin pie spices

1/2 – 3/4 cup of coconut sugar

1 tablespoon of maple syrup

1 tablespoon of arrowroot powder

3 eggs, whisked



Mix together the pumpkin, heavy cream, & eggs thoroughly.  Add the remaining ingredients and mix well.  Pour into a pre-baked crust.

Bake at 350 degrees for 1 hour, or until you can stick an knife into the middle and it comes out clean.

Let the pie cool completely before cutting into it.

Enjoy & Merry Christmas!

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Mix together the pumpkin


Primal/Grain-free Pumpkin Bread



I’ve been searching for a good pumpkin bread recipe without flour and sugar since Thanksgiving and had very little luck.  Some taste like pumpkin bread without the consistency of bread.  Some didn’t taste pumpkin-y at all!  But I’ve finally found the a recipe I can live with.  The consistency is PERFECT!!  The pumpkin flavor is a little more subtle than I would prefer, but I definitely can deal with that.

This makes 1 small loaf pan (5.75in x 3 in) of bread.  You can double, triple, quadruple this for more loaves.

Pumpkin Bread

1 cup of almond flour

1/4 tsp of salt

1/2 tsp of baking soda

1 heaping tsp of cinnamon

1 tsp of pumpkin pie spice blend

1/2 cup of pumpkin

2 – 3 T of honey (I eyeballed it)

3 eggs

In a bowl, combine almond flour, salt, and baking soda, and spices.  Mix together.

In a separate bowl, add pumpkin, honey, eggs and mix together.

Add wet ingredients to dry and mix until thoroughly combined.  Scoop batter into your mini-laof pan (which has been greased).

Bake at 350 degrees for 35-40 minutes.  Cool in the pan for 10-ish minutes and then on a cooling rack for about 30 minutes.

Serve with lots of butter 🙂