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Nutty Paleo Pumpkin Tart

  • Author: Miss AK
  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour
  • Yield: 8 1x


This Nutty Paleo Pumpkin Tart combines pumpkin, spices, natural coconut sugar and coconut milk to make the most flavorful pumpkin tart for the holidays.



For the crust:

  • 1 cup almond flour
  • 1/3 cup coconut flour
  • 1/3 cup coconut sugar
  • 1/2 cup cashew butter  – or almond (I used homemade, so make sure to use a natural version)
  • 2 Tbsp. melted coconut oil
  • 1 room temperature egg, whisked
  • 1 pinch sea salt

For the filling:

  • 1 15oz. can pumpkin puree
  • 1 cup full fat coconut milk
  • 3/4 cup coconut sugar
  • 2 large eggs
  • 1 Tbsp. maple syrup
  • 2 teaspoons pumpkin pie spice
  • 1 pinch sea salt


  1. Preheat the oven to 350 F.
  2. In a bowl, combine the almond flour, coconut flour, coconut sugar, cashew butter, coconut oil, egg, and salt for the crust.
  3. Mix well until it clumps into a ball.
  4. Remove from the bowl and press it into a 9-inch tart pan.
  5. Pop the pan with the crust in the fridge while you make the filling.
  6. Whisk together the pumpkin puree, coconut milk, coconut sugar, eggs, maple syrup, pumpkin pie spice, and salt.
  7. Remove the tart pan from the fridge and pour in the filling. If you have a little excess filling, that’s OK. Save it to make a mini tart or pie or discard.
  8. Place the tart in the oven for 30-35 minutes until the filling is set but still jiggly in the middle.
  9. Allow it to cool on a wire rack fully before refrigerating. Cool and serve!

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