35+ Healthy and Delicious Holiday Paleo Copycat Recipes for Your Guests

The holiday season is synonymous with celebration, family gatherings, and, of course, food.

For many, holiday meals are a cherished part of tradition, featuring iconic dishes that evoke warmth and nostalgia. However, those who follow a paleo lifestyle might feel left out when it comes to enjoying classic holiday dishes.

That’s where paleo copycat recipes come in — offering the comforting flavors and textures of beloved holiday foods but with ingredients that align with paleo principles.

In this blog post, we’re sharing 35+ holiday paleo copycat recipes that let you indulge in the festive spirit without compromising on your dietary preferences.

From savory sides and hearty mains to decadent desserts, these recipes bring all the joy and flavor of traditional holiday fare while keeping things paleo-friendly.

Whether you’re hosting a holiday meal or bringing a dish to share, these recipes will delight everyone at the table — paleo and non-paleo eaters alike.

35+ Healthy and Delicious Holiday Paleo Copycat Recipes for Your Guests

The holiday season is a time for making memories, sharing laughter, and enjoying delicious food.

With these 35+ holiday paleo copycat recipes, you don’t have to choose between health and holiday traditions.

These recipes have been crafted to capture the essence of classic holiday dishes while staying true to a paleo lifestyle.

By using wholesome, nutrient-dense ingredients and creative substitutions, you can create dishes that are both satisfying and nourishing.

So, as you plan your holiday menu, remember that with a little creativity and the right ingredients, you can have it all — the flavors you love and the health benefits you deserve.

These paleo copycat recipes are here to make your holiday gatherings even more special and to help you enjoy the season with the best of both worlds.

Paleo Gingerbread Cookies

These paleo gingerbread cookies are perfect for holiday gatherings. With warm spices, a touch of molasses, and a hint of sweetness, they bring all the festive flavors of traditional gingerbread but without the gluten or refined sugar.

Ingredients

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon sea salt
• 1/4 cup raw honey or maple syrup
• 1/4 cup coconut oil, melted
• 1 large egg
• 1 tablespoon unsulfured molasses
• 1 teaspoon pure vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the almond flour, coconut flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt.
3. In a separate bowl, combine the honey or maple syrup, melted coconut oil, egg, molasses, and vanilla extract. Mix until smooth.
4. Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms. The dough should be firm but pliable. If too sticky, add a little more coconut flour.
5. Roll out the dough between two sheets of parchment paper to about 1/4-inch thickness. Cut out shapes using cookie cutters and place them on the prepared baking sheet.
6. Bake for 10-12 minutes, or until the edges are golden brown.
7. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

These cookies are a delightful treat that’s sure to impress even the non-paleo eaters at your holiday party. Their deep, rich flavors make them a timeless addition to your festive dessert table.

Paleo Pumpkin Pie

Bring a taste of autumn to your holiday table with this paleo pumpkin pie. Made with a buttery, almond flour crust and a creamy spiced pumpkin filling, it’s a showstopper for Thanksgiving or any winter celebration.

Ingredients

Crust:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup coconut oil, melted
• 1 egg
• 2 tablespoons honey or maple syrup
• 1/4 teaspoon sea salt

Filling:

• 1 can (15 oz) pumpkin puree (or about 2 cups homemade)
• 3/4 cup coconut milk (full-fat)
• 1/4 cup honey or maple syrup
• 2 large eggs
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/4 teaspoon sea salt

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9-inch pie dish with a bit of coconut oil.
2. For the crust, combine almond flour, coconut flour, melted coconut oil, egg, honey, and sea salt in a mixing bowl. Stir until it forms a dough.
3. Press the dough evenly into the pie dish, creating a slight edge around the top. Prick the bottom with a fork to prevent bubbling.
4. Pre-bake the crust for 10 minutes, then remove from the oven and set aside.
5. For the filling, whisk together the pumpkin puree, coconut milk, honey, eggs, cinnamon, nutmeg, ginger, cloves, and sea salt in a medium bowl until smooth.
6. Pour the filling into the pre-baked crust and smooth the top.
7. Bake for 40-45 minutes or until the center is set and a toothpick inserted comes out clean.
8. Let cool completely before slicing and serving.

This pie is the epitome of comfort food, embodying the season with its warm spices and velvety texture. Serve with a dollop of coconut cream for an extra touch of indulgence.

Paleo Peppermint Bark

This homemade peppermint bark is a holiday classic turned paleo-friendly. Featuring a layer of rich dark chocolate and a sprinkling of crunchy peppermint, it’s a simple treat that captures the spirit of the season.

Ingredients

• 1 cup dark chocolate chips (dairy-free, such as Enjoy Life or a similar brand)
• 1/2 cup white chocolate chips (dairy-free, optional)
• 1/4 teaspoon peppermint extract
• 1/2 cup crushed peppermint candies (or candy cane pieces)

Instructions

1. Line a baking sheet with parchment paper and set aside.
2. Melt the dark chocolate chips in a heatproof bowl over a double boiler or microwave in 30-second increments, stirring in between until fully melted and smooth.
3. Spread the melted dark chocolate evenly onto the parchment-lined baking sheet, creating a thin layer. Use a spatula to smooth out the surface.
4. Chill the dark chocolate layer in the refrigerator for about 15 minutes, or until firm.
5. Melt the white chocolate chips in the same way as the dark chocolate. Once melted, stir in the peppermint extract.
6. Pour the white chocolate over the dark chocolate layer and spread it evenly. Sprinkle the crushed peppermint over the top.
7. Refrigerate for 30 minutes, or until the bark is set. Break into pieces and store in an airtight container.

This peppermint bark will be a crowd-pleaser at your holiday celebrations. Its crisp texture, rich flavors, and hint of mint make it the perfect festive treat.

Paleo Eggnog

This paleo eggnog is a rich and creamy holiday drink that captures the flavors of the classic version, without the dairy or refined sugars. Perfect for cozying up by the fire, it’s sure to be a festive hit at any holiday gathering.

Ingredients

• 4 large eggs, separated
• 1/4 cup honey or maple syrup
• 1 1/2 cups full-fat coconut milk
• 1/2 cup almond milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground nutmeg, plus extra for serving
• 1/2 teaspoon ground cinnamon
• Optional: 1/2 cup dark rum or bourbon (for an adult version)

Instructions

1. In a mixing bowl, beat the egg yolks and honey (or maple syrup) until pale and creamy.
2. In a saucepan over medium-low heat, combine the coconut milk, almond milk, vanilla extract, nutmeg, and cinnamon. Warm until steaming, but do not boil.
3. Slowly whisk the warm milk mixture into the egg yolk mixture to temper the eggs.
4. Pour the entire mixture back into the saucepan and cook over low heat, stirring constantly for 5-7 minutes, or until it thickens slightly. Do not let it boil.
5. Remove from heat and let cool. Stir in the optional rum or bourbon if desired.
6. In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the eggnog mixture to create a frothy texture.
7. Pour into a pitcher or individual glasses and chill in the refrigerator for at least 2 hours.
8. Serve chilled, garnished with a sprinkle of ground nutmeg.

This paleo eggnog has all the warmth and comfort of the original but with a lighter, more wholesome twist. It’s an indulgent treat that can be enjoyed by everyone, whether they prefer it spiked or non-alcoholic.

Paleo Cranberry Sauce

Add a vibrant and tangy touch to your holiday feast with this paleo-friendly cranberry sauce. It’s quick, easy, and packed with natural sweetness and spice.

Ingredients

• 12 oz fresh or frozen cranberries
• 1/2 cup orange juice
• 1/4 cup honey or maple syrup
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• Zest of 1 orange
• Optional: 1/4 cup chopped pecans or walnuts for garnish

Instructions

1. In a saucepan over medium-high heat, combine the cranberries, orange juice, honey (or maple syrup), cinnamon, ginger, and orange zest.
2. Bring to a boil, then reduce the heat to low and simmer for 10-15 minutes, stirring occasionally, until the cranberries have burst and the sauce thickens.
3. Remove from heat and let cool to room temperature. The sauce will thicken further as it cools.
4. Transfer to a serving dish and sprinkle with chopped pecans or walnuts, if using.
5. Chill in the refrigerator for at least an hour before serving.

This cranberry sauce balances the tartness of the cranberries with the sweetness of the honey and the bright citrus notes of orange. It pairs beautifully with turkey, chicken, or even as a topping for paleo-friendly desserts.

Paleo Chocolate Peppermint Truffles

These paleo chocolate peppermint truffles are rich, creamy, and packed with minty flavor. They’re an ideal homemade gift or a perfect end to a holiday meal.

Ingredients

• 1 cup dairy-free dark chocolate chips
• 1/4 cup full-fat coconut milk
• 1/2 teaspoon peppermint extract
• 2 tablespoons raw honey or maple syrup
• 1/4 cup unsweetened cocoa powder (for dusting)
• Optional: crushed peppermint candies for garnish

Instructions

1. In a heatproof bowl, combine the dark chocolate chips and coconut milk. Melt over a double boiler or microwave in 30-second intervals, stirring after each interval, until fully melted and smooth.
2. Stir in the peppermint extract and honey (or maple syrup) until combined.
3. Let the mixture cool for 10 minutes at room temperature, then cover and chill in the refrigerator for 1-2 hours, or until firm.
4. Use a spoon or melon baller to scoop out the chilled mixture and roll into 1-inch balls. Dust each truffle in unsweetened cocoa powder and place on a parchment-lined tray.
5. For added holiday flair, sprinkle a few crushed peppermint candies on top of each truffle.
6. Store in an airtight container in the refrigerator for up to a week.

These truffles offer a satisfying combination of smooth chocolate and refreshing peppermint. They’re perfect for adding a touch of luxury to your holiday treats without straying from your paleo goals.

Paleo Sweet Potato Casserole

This paleo sweet potato casserole is a comforting holiday side dish with a rich, creamy texture and a sweet, nutty topping. It’s perfect for serving at Thanksgiving or Christmas, offering a healthy twist on a classic dish.

Ingredients

For the sweet potato base:

• 3 large sweet potatoes, peeled and cubed
• 1/4 cup coconut milk (full-fat)
• 2 tablespoons ghee or coconut oil
• 2 tablespoons honey or maple syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon sea salt

For the topping:

• 1/2 cup chopped pecans or walnuts
• 1/2 cup unsweetened shredded coconut
• 2 tablespoons ghee or coconut oil, melted
• 1 tablespoon honey or maple syrup
• 1/2 teaspoon ground cinnamon

Instructions

1. Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. Bring a large pot of water to a boil. Add the cubed sweet potatoes and cook for 15-20 minutes or until tender. Drain and return the sweet potatoes to the pot.
3. Add the coconut milk, ghee (or coconut oil), honey (or maple syrup), vanilla extract, cinnamon, and salt to the sweet potatoes. Mash until smooth and well combined. Transfer to the prepared baking dish and spread evenly.
4. In a small bowl, mix the pecans (or walnuts), shredded coconut, melted ghee (or coconut oil), honey (or maple syrup), and cinnamon. Sprinkle the mixture evenly over the sweet potato base.
5. Bake for 25-30 minutes, or until the topping is golden brown and the casserole is heated through.
6. Let cool for a few minutes before serving.

This paleo sweet potato casserole is both sweet and savory, making it a standout dish on any holiday table. The nutty, coconut topping adds an irresistible crunch that pairs perfectly with the creamy base.

Paleo Stuffed Bell Peppers

These paleo stuffed bell peppers are a hearty and colorful holiday main course that’s both healthy and satisfying. Filled with a spiced ground meat mixture, they make an excellent centerpiece for a holiday feast or a cozy dinner.

Ingredients

• 4 large bell peppers (any color)
• 1 lb ground turkey or ground beef
• 1 cup riced cauliflower
• 1 can (15 oz) diced tomatoes, drained
• 1/2 cup chopped spinach or kale
• 1/4 cup chopped onion
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon ground oregano
• 1/4 teaspoon sea salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil

Instructions

1. Preheat the oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes. Place the peppers cut-side up in a greased 9×13-inch baking dish.
2. In a large skillet over medium heat, heat the olive oil. Add the onion and garlic, cooking until fragrant and translucent.
3. Add the ground turkey (or beef) to the skillet and cook until browned. Stir in the riced cauliflower, diced tomatoes, spinach (or kale), cumin, paprika, oregano, salt, and black pepper. Cook for an additional 3-4 minutes, until the vegetables are tender and the flavors are well combined.
4. Spoon the filling into each bell pepper, packing it in tightly.
5. Bake for 25-30 minutes, or until the peppers are tender and the filling is heated through.
6. Let rest for a few minutes before serving.

These paleo stuffed bell peppers are a festive and nutritious option that’s sure to please everyone at the table. With a savory filling and a pop of color, they’re as delightful to look at as they are to eat.

Paleo Chocolate Chip Cookies

Indulge in these paleo chocolate chip cookies that are soft, chewy, and full of rich chocolate flavor. Made with almond and coconut flour and naturally sweetened, they’re a healthier twist on the traditional holiday cookie.

Ingredients

• 1 cup almond flour
• 1/2 cup coconut flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon sea salt
• 1/2 cup coconut oil, melted
• 1/4 cup honey or maple syrup
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup dairy-free chocolate chips

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, mix the almond flour, coconut flour, baking soda, and sea salt.
3. In a separate bowl, whisk together the melted coconut oil, honey (or maple syrup), egg, and vanilla extract.
4. Combine the wet ingredients with the dry ingredients and mix until a dough forms. Fold in the chocolate chips.
5. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
7. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

These paleo chocolate chip cookies offer the perfect balance of chewy texture and rich chocolatey flavor. They’re an irresistible holiday treat that will satisfy your sweet tooth while keeping your diet clean and wholesome.

Paleo Roasted Brussels Sprouts with Bacon and Pomegranate

This dish is an ideal holiday side that combines the earthy flavors of roasted Brussels sprouts with the savory depth of bacon and the sweet-tart pop of pomegranate seeds. It’s visually stunning and brimming with flavors, making it the perfect addition to any holiday spread.

Ingredients

• 1 lb Brussels sprouts, halved
• 3 strips of bacon, diced
• 2 tablespoons olive oil
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1/4 cup pomegranate seeds
• 1/4 cup chopped walnuts or pecans
• Optional: 1 tablespoon balsamic glaze for drizzling

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. In a large mixing bowl, toss the halved Brussels sprouts and diced bacon with olive oil, sea salt, and black pepper until well-coated.
3. Spread the mixture evenly on the prepared baking sheet and roast for 20-25 minutes, or until the Brussels sprouts are golden brown and crispy on the edges, stirring halfway through.
4. Remove from the oven and transfer to a serving dish. Sprinkle the pomegranate seeds and chopped walnuts (or pecans) on top. Drizzle with balsamic glaze if desired.
5. Serve warm and enjoy the combination of sweet, savory, and crunchy textures.

These roasted Brussels sprouts with bacon and pomegranate are a festive, nutrient-packed side dish that will add color and flavor to your holiday feast. The contrast of the savory bacon with the sweet-tart pomegranate seeds creates a truly special holiday dish.

Paleo Cranberry Orange Glazed Chicken

This paleo-friendly chicken dish is both savory and subtly sweet, thanks to the cranberry and orange glaze. It’s a great main course for holiday dinners that brings a beautiful, rich color and festive flavor to your table.

Ingredients

• 4 boneless, skinless chicken breasts
• 1/2 cup fresh or frozen cranberries
• 1/2 cup orange juice (freshly squeezed)
• 1 tablespoon orange zest
• 2 tablespoons honey or maple syrup
• 1 tablespoon balsamic vinegar
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil

Instructions

1. Preheat the oven to 375°F (190°C).
2. Season the chicken breasts with sea salt, black pepper, and dried thyme.
3. In a saucepan over medium heat, combine the cranberries, orange juice, orange zest, honey (or maple syrup), balsamic vinegar, and minced garlic. Cook for 8-10 minutes, stirring occasionally, until the cranberries burst and the glaze thickens.
4. Heat olive oil in an oven-safe skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes on each side until lightly browned.
5. Pour the cranberry orange glaze over the chicken breasts, then transfer the skillet to the preheated oven.
6. Bake for 20-25 minutes, or until the chicken is fully cooked and the internal temperature reaches 165°F (74°C).
7. Let the chicken rest for a few minutes before serving. Spoon additional glaze from the skillet over each serving.

This cranberry orange glazed chicken combines the zest of citrus and the subtle sweetness of cranberries for a dish that’s perfect for holiday meals. It’s simple to prepare but delivers maximum flavor and a festive touch.

Paleo Gingerbread Cookies

These paleo gingerbread cookies are spiced to perfection with warm ginger, cinnamon, and cloves. They’re perfect for holiday decorating or simply enjoying with a warm cup of tea or paleo hot chocolate.

Ingredients

• 1 1/2 cups almond flour
• 1/2 cup coconut flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon sea salt
• 1/4 cup coconut oil, melted
• 1/4 cup honey or maple syrup
• 1 large egg
• 1 teaspoon vanilla extract
• Optional: Paleo-friendly icing for decorating

Instructions

1. In a large mixing bowl, combine the almond flour, coconut flour, baking soda, ginger, cinnamon, cloves, and salt.
2. In a separate bowl, whisk together the melted coconut oil, honey (or maple syrup), egg, and vanilla extract.
3. Gradually add the wet ingredients to the dry ingredients and mix until a dough forms. It will be slightly sticky.
4. Place the dough between two sheets of parchment paper and roll out to about 1/4-inch thickness. Chill in the refrigerator for 15-20 minutes.
5. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
6. Use cookie cutters to cut out desired shapes and transfer them to the baking sheet. Bake for 8-10 minutes, or until the edges are golden.
7. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Decorate with paleo-friendly icing if desired.

These paleo gingerbread cookies are spiced, slightly sweet, and perfect for the holiday season. They make great gifts or can be enjoyed as part of your holiday treat spread.

Paleo Maple-Glazed Brussels Sprouts and Sweet Potatoes

This paleo dish features a sweet and savory combination of Brussels sprouts and sweet potatoes with a maple glaze. It’s perfect for the holidays, offering a satisfying and nutrient-dense side that’s both colorful and delicious.

Ingredients

• 1 lb Brussels sprouts, trimmed and halved
• 2 medium sweet potatoes, peeled and cubed
• 2 tablespoons olive oil
• 1/4 cup pure maple syrup
• 1/2 teaspoon cinnamon
• 1/4 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1/2 cup chopped pecans (optional)
• Fresh thyme leaves for garnish

Instructions

1. Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
2. In a large bowl, combine the Brussels sprouts and sweet potato cubes. Add olive oil, maple syrup, cinnamon, salt, and black pepper. Toss until the vegetables are well-coated.
3. Spread the mixture in a single layer on the prepared baking sheet and roast for 25-30 minutes, stirring halfway through, until the Brussels sprouts are crispy and the sweet potatoes are tender.
4. Remove from the oven and sprinkle with chopped pecans, if using. Garnish with fresh thyme leaves.
5. Serve warm as a vibrant holiday side dish.

This maple-glazed Brussels sprouts and sweet potato dish brings a delightful combination of flavors and textures to the holiday table. The slight sweetness of the maple glaze pairs beautifully with the earthy Brussels sprouts and the creamy sweet potatoes.

Paleo Cranberry Pistachio Stuffed Acorn Squash

This festive acorn squash recipe is filled with a colorful mixture of cranberries, pistachios, and spiced ground turkey or sausage, making it a flavorful main dish or side. It’s perfect for a holiday meal that’s visually appealing and full of seasonal flavors.

Ingredients

• 2 acorn squashes, halved and seeds removed
• 1 lb ground turkey or paleo sausage
• 1/2 cup dried cranberries
• 1/2 cup chopped pistachios
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 2 tablespoons coconut oil
• 1/4 cup chopped fresh parsley for garnish

Instructions

1. Preheat the oven to 400°F (200°C). Place the acorn squash halves cut-side down on a greased baking sheet and roast for 25-30 minutes, or until the squash is tender.
2. In a large skillet, heat the coconut oil over medium heat. Add the ground turkey (or sausage) and cook, breaking it up with a spatula, until browned and fully cooked.
3. Stir in the dried cranberries, chopped pistachios, cinnamon, nutmeg, sea salt, and black pepper. Cook for an additional 2-3 minutes until the cranberries are softened.
4. Remove the acorn squash from the oven and turn cut-side up. Fill each half with the turkey and cranberry mixture.
5. Return the stuffed squash to the oven and bake for an additional 10 minutes.
6. Garnish with fresh parsley before serving.

This cranberry pistachio stuffed acorn squash is both festive and nutritious, with a sweet and savory filling that highlights the best of the season’s flavors. It’s a perfect centerpiece or side dish that will impress at any holiday gathering.

Paleo Pumpkin Pie

This paleo pumpkin pie is a healthier version of the classic Thanksgiving dessert. It features a rich, spiced filling made with pumpkin and coconut milk in a grain-free crust. It’s perfect for a holiday dessert that everyone will enjoy.

Ingredients

For the crust:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/4 teaspoon sea salt
• 1/4 cup coconut oil, melted
• 2 tablespoons honey or maple syrup
• 1 large egg

For the filling:

• 1 can (15 oz) pure pumpkin puree
• 1/2 cup coconut milk (full-fat)
• 1/4 cup honey or maple syrup
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/2 teaspoon sea salt

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9-inch pie dish.
2. In a mixing bowl, combine the almond flour, coconut flour, and sea salt. Add melted coconut oil, honey (or maple syrup), and egg, mixing until a dough forms. Press the dough evenly into the bottom and sides of the pie dish.
3. Prick the bottom of the crust with a fork and bake for 10-12 minutes, or until lightly golden. Remove from the oven and set aside.
4. In a large bowl, whisk together the pumpkin puree, coconut milk, honey (or maple syrup), eggs, vanilla extract, cinnamon, nutmeg, ginger, cloves, and sea salt until well combined.
5. Pour the filling into the pre-baked crust and smooth the top.
6. Bake for 45-50 minutes, or until the filling is set and the edges of the crust are golden brown.
7. Let cool for at least 1 hour before serving. Serve with a dollop of coconut whipped cream or a sprinkle of cinnamon.

This paleo pumpkin pie delivers all the classic flavors of fall while maintaining a wholesome, grain-free profile. It’s a perfect treat for your holiday dessert table that’s both satisfying and nourishing.

Note: More recipes​ are coming soon!