paleo pumpkin pie

Paleo Pumpkin Pie

This simple Paleo Pumpkin Pie is a classic Thanksgiving dessert for the whole family –food allergies or not!

I’ve received more requests for a Paleo Pumpkin Pie than I can count. So, this fall I began working on perfecting a Paleo Pumpkin Pie recipe for you to have as a dessert on your Thanksgiving table. After numerous attempts, I came up with a quick and easy recipe for Paleo Pumpkin Pie that uses a mere 6 ingredients in its filling.

Another bonus? I made this Paleo Pumpkin Pie with canned pumpkin. Yes, you heard that right, canned pumpkin. Why? Well, although I haven’t used canned pumpkin in as long as I can remember, I heard your numerous requests for an easy dessert that uses…canned pumpkin.

After I perfected this recipe with canned pumpkin, I went ahead and tested it with homemade roasted pumpkin at the insistence of my older son. He wanted to make sure that you, my readers could make Paleo Pumpkin Pie either way and was adamant that I test it both ways to ensure that it worked.

Print Recipe
Paleo Pumpkin Pie
  1. In a food processor combine pumpkin puree, and eggs
  2. Pulse in coconut milk, honey, cinnamon, nutmeg, and salt
  3. Pour filling into Paleo Pie Crust
  4. Bake at 350° for 45 minutes
  5. Allow to cool then refrigerate for 2 hours to set up

For this Paleo Pumpkin Pie recipe, be sure to use the 23 cm (9 inch) pie dish. My crust looks so pretty because I pressed the Paleo Pie Crust dough up over the edges of the pie dish and then made little indentations with a fork. When I baked the Paleo Pumpkin Pie I covered the crust edge with a pie crust protector.

This Thanksgiving dessert recipe is so simple that my 15 year old son has made it several times. The result? Kid approved. His friends ate more of these Paleo Pumpkin Pies after school than you could imagine. They thought they were having a treat, while I knew I was loading them up with a healthy, highly nutritious dish full of protein and beta-carotene.

If you are looking for more Thanksgiving recipes, tips and giveaways head on over to my Facebook page.

Here are some of my other Paleo Thanksgiving dessert recipes:


  1. Julie says

    This pie is excellent. Not only did my picky, sad eating father in law love it, he took the rest home with him!!! That is a testament to how delicious this pie is. To suit my personal tastes, I added 1/2 tsp of allspice (I like a clove-y pie) and a tsp vanilla. Came out great. It’s so easy to make I’m going to bake another tomorrow for breakfast. Thanks!!!

  2. Gayle Bacquet says

    Made this for the first time today and was the perfect dessert for our grain free Thanksgiving Dinner. Delicious. No one could tell was grain free!!

  3. Ellie says

    Might want to rethink the amount of nutmeg. My hubby and I both experienced heat flushing, cold sweats, and racing heart beats from eating two pieces of cake made with too much nutmeg two days in a row. I’ve been a cook for half a century and not until recently have I seen recipes calling for more than a “tad” of nutmeg. There’s a reason for that– as I found out after making that cake.. It’s toxic and in high doses is hallucinogenic.

  4. Robyn says

    Help – need some clarification please. My pumpkin pie is cooling at the moment – it smells amazing. Once it’s cooled it says to refrigerate it. Should it be refrigerated covered or uncovered? Thanks for any help!

  5. Irena says

    Hi Elena,
    Thank you for the recipe, it is delicious!
    I have originally made it for my work colleagues, but my husband begged to leave all for us 😂 He liked it so much!
    For the pie crust I had to add one more egg to bind it. I have used butternut squash for filling. There was a bit more filling then necessary, but maybe I could have stretched the crust more. It baked as recommended 45 minutes and it was enough. I live in Switzerland (not too high) and have used local products, it worked out great.
    Still have few more pumpkins and butternut squashes, and will certanly do it soon again. Maybe my work colleagues will be luckier next time 😉
    Thanks Elana!

  6. Florence says

    I used King Arthur Almond Flour found at Earth Fare. Prepping the crust was easy. My food processor bowl cracked so I’ve been using my blender. I love that the dough was a press one. I’ve had others where you had to roll them and I hated the prep, so did my feet. I also liked that I had all the ingredients and these were pantry stables. I baked the pie for 60mins. The top set but the filling was still runny. I place it back in the oven for an extra 30 minutes. ( I live in FL). I typically find that cookbook authors who post their recipes online usually has one special ingredient that is difficult to locate which you need only need a teaspoon or less to make a recipe and they seem to think their recipe is out of this world with no comments. I think it needed a little more honey. Other than that it was very good. Thank you for creating this.

    • Pam says

      I don’t have a food processor so I was glad to see that Florence used her blender. Anything I should know about using the blender? Would a mixer also work? Also I noticed someone else wanted to know about freezing the pie – I need to make ahead for Thanksgiving. Have you tried doing that yet and what were the results if so?

  7. Valerie says

    Made this last week and it was the best pumpkin pie we’ve ever had! The only changes I made were 1) I used honey nut squash instead of pumpkin and 2) I used a Tbs of Trader Joe’s pumpkin pie spice mix plus a few extra shakes of cinnamon and cloves. I also found I had to bake it an extra 10-15 min and then I turned off the oven and let it stay in the oven til cool but after that (and chilling in the fridge overnight), it was PERFECT! So creamy. And the crust is absolutely amazing — tastes just like wheat flour crust!!

  8. Jennifer says

    Hello, I’m wondering if I could substitute liquid stevia in place of the honey as I am on a sugar-free diet. Is the honey there for texture or sweeting purposes? Thanks!

  9. Nancy says

    Wow. I almost made this without the crust because I thought “honestly, how good can a paleo crust be?”. Well, now I know better. This was absolutely delicious. The crust was a bit softer than “normal” crust, but it was so good. I’m looking forward to making this for every social engagement this fall. Yummm.

  10. Stephanie says

    Hi I am going to try this recipe for the first time and I am not sure if I need to bake the pie crust first? on the main recipe it says Unbaked for paleo pie crust, but when I click on the link it says to bake the crust for 8-12 minutes. Can you please clarify on that? Thanks!! Love all the reviews and cant wait to try it!

    • Stephanie says

      I actually googled it and saw it makes sense to pre-bake or blind bake any custard type pie to avoid soggy crust. So I will plan to pre-bake crust it and see how it turns out! Thanks!

      • Elana says

        Anya, you can simply use the raw Paleo Pie Crust, place the pumpkin filling in it, and then bake for the 45 minutes indicated for this Paleo Pumpkin Pie recipe.

  11. CJ says

    I just made this and it was delicious and filling. I ate a tiny piece of it :-).
    Because I am from the Netherlands, I had to convert the ounces and the fahrenheit.
    So if anyone from the EU wants to make it, you have to use 226 grams of almonds flour for the crust (I used 200 gram cashews and 26 gram of coconut because I’m allergic and made the flour myself with a blender).
    Turn the oven on 176 celcius and bake for 45 minutes.

    Also because they don’t sell canned pumpkin here, I made it myself using butternut squash. Leave the skin on and slice it in quarters, bake it in a preheated oven on 176 celcius for an hour, scoop the pumpkins out and use a blender to make puree out of it. Follow the rest of the recipe and you’ll be fine.

    Thank you for the recipe!

  12. annie says

    thank you so much for sharing this. it made a big difference over the holiday since i only recently started paleo — and really missed things like this.

  13. Elliejoon says

    Love love this! I’ve been making my own gf foods for a couple of decades and for the last 2 yrs, paleo as well. I can’t have honey so I subbed 1/2 maple syrup + 2 tablespoons coconut sugar. And I add a pinch of cardamom to the spice mix. I also add 1 Tbsp. coconut sugar to the crust as well as 2 Tbsp grassfed butter for a slightly richer crust. To make a slightly denser, still VERY luscious pie, sub 1/2 cup cooked sweet potato for 1/2 cup of the pumpkin. DELISH!!!

    I serve this with cinnamon-maple whipped cream. Also EXCELLENT (as many have discovered) for breakfast!

  14. Carolyn Borkowski says

    WOW!! Even my non-paleo non-AIP hubby said this was awesome!! I made it pretty much as suggested with just one substitution: I skipped the nutmeg and substituted 3 tsp of pumpkin pie spice. I also made the following notes: I did not shake the coconut milk can, but instead used the “cream” from the top as I had noticed that many said their’s were liquid-y/didn’t set up, so I used the thickest part of the coconut milk. Mine came out perfect and was easily cut with a knife; not at all runny. I made it crustless and baked it at 350 for about 45 minutes in a glass pie pan until a knife tip inserted in the middle came out virtually clean. It was quite dark brown when done baking. This pie tasted exactly like the pie my Mom made (minus the crust, of course). Best new Paleo/AIP recipe of the year!! Thank you!!

  15. Kimberly O says

    Hi Elana

    I’m usually skeptical about internet recipes. I hate to use all my precious, not to mention “expensive” resources and find out that something is just not good. That has NOT been the case here.

    This is soooooo good. My confirmed junk food junkie of a husband is getting his second piece. The first one was 7 minutes ago! LOL You knocked it out of the park sweetheart! Well done.

      • Rog says

        I am allergic to nuts and my wife is gluten-sensitive AND corn sensitive. Makes it a real challenge to cook anything for both of us! Thanks for the Bobs pie crust suggestion; it is rice-flour and Tapioca-flour, so probably won’t kill either of us.

  16. Allison says

    I recently made this recipe and I gotta say, this is hands-down the BEST paleo treat I’ve ever made. It tasted exactly like the real thing! The texture, flavor, and sweetness of the custard was spot on, and the consistency of the crust was perfectly pie-like.

    I ended up making a few changes to the crust: I didn’t quite have two cups of almond flour in the house, so I modified it a bit with coconut flour, walnuts, and cashews. I also like my crust a little sweet, so I drizzled in a touch of honey.Lastly, I had some trouble getting it to “clump” into dough (made the mistake of melting my coconut oil, and the addition of the honey may have affected it too), so I added a few little pats of frozen butter to bind it up.

    All in all, a really great recipe! I am considering making this again for my family at Thanksgiving.

  17. Gabrielle says


    I’ve made this pie a number of times now and it is just so delicious! I love pumpkin pie but can’t eat dairy or gluten so this is perfect. I have served it to many people who didn’t know it was paleo or aren’t into “health food” desserts and they have all loved it.

    The only issue I seem to have is that it takes WAY longer than the recipe suggests for cook time, probably double. It may be attributed to living at high altitude? I live at 7,000ft in Santa Fe, NM. Anyone else have this issue?

    It hasn’t ruined any of my pies but just takes more time than I’d like. More of a comment than issue, though if you have any thoughts that’d be great.

    Thank you!

    • Melissa says

      Gabrielle, I live in Durango and just baked a pie with a recipe very similar to this tonight. It took MUCH longer to bake, so I think it is the altitude. Funny that I was thinking my recipe comments should have included that it took much longer, but the notes I made beside the recipe were when I lived in AK at sea level. The difference in this recipe (besides the crust) and the one I used is that I used cream instead of coconut milk, pure sugar instead of honey and used pumpkin pie spice from Trader Joes.

      • Roger Costello says

        It took a lot longer than 45 minutes to bake, more like 90 minutes. I live at low altitude, so the longer time is not due to altitude.

    • Jeannie shaver says

      I live at sea level too and it takes a lot longer to bake for me too. Refrigeration def helps. It doesn’t come out of the oven looking like a cracked traditional pie.
      But it’s hands down the best pumpkin pie I’ve ever had. We’ve devoured many of them over the fall!!

    • Dale Engelberg says

      i use Elana’s recipes very frequently. i live in Tennessee. i’m not sure of the reason, but all recipes take longer than the posted time.

  18. Janet Pope says

    Great crust–and pie. I did add a bit of honey to try to appeal to my two teen-age daughters who are fairly “opposed” to gluten-free. Smile. Janet

    • Tina says

      I substitute Lakanto for any type of sugar, honey, etc. Due to having Candida and Cancer since I can’t have any sugar at all. (It feeds both the cancer and Candida) This is a natural sugar that comes from monk fruit and your body does not register it as sugar. As my daughter says, “It tastes better than sugar!” Get it on Amazon. It substitutes perfectly in equal measurements. Enjoy!!

  19. kelly says

    Is this going to taste like to much Honey? I”m afraid the Honey is going to overpower the yummy pumpkin flavor. Can I substitute brown sugar or?

  20. Sarah says

    This recipe was great! I added a packet of gelatin to the filling mox and it was fantastic!

    Be sure to shake your coconut milk before you open it so it isn’t watery. I use Chaokoh coconut milk in the carton; this and the Aroy-D coconut milk (also in carton) are the only pure coconut milks I can find. They are guar/xanthan gum free and not watered down. Anything in a can usually has added gums or preservatives or is watered down. They also taste better than anything you’ll find at Whole Foods or the supermarket. Whole Foods coconut milks are gross. The best price I can find is at Thai Import Foods:

    Thank you for this recipe! My boyfriend said it’s the best pumpkin pie he’s ever had.

    • Melissa says

      Hi Sarah,
      Natural Value out of Sacrament, CA offers organic whole and light coconut milk in non-bpa cans, no added anything…just pure delicious coconut milk. They offer other items as well, too, and can be found in regular stores around here. Hope this note helps…:)

  21. Jenna says

    This pie is seriously delicious! I went a different way with the crust (8 oz finely chopped pecans with 3 Tbsp. butter, in the food processor – really more of a base than a crust. But this filling is absolutely perfect. And we don’t have to feel that we’re overindulging for holiday dessert, either.

  22. says

    huh….I followed the recipe exactly, and it LOOKS like the pie crust has risen up through the filling…Perhaps it really should be baked BEFORE pouring in the pumpkin filling (and then baking it again). Kind of an unsightly pie….I hope the taste makes up for the looks :(

  23. Gayle says

    Can I use a blender instead of a food processor? If so, how would I pulse? There’s an ice chopping button that pulses,….would that work? Love your recipes!! Happy Hanukah!

  24. Kristien says

    I made this pie the other day. My husband isn’t the biggest nutmeg fan and said it could have used a little less. I happen to love nutmeg, so I thought it was great! So play around with the spices to your liking! I also used a food processor since I don’t have a Vitamix. The filling even when set (post baking) can be a bit soft (but not liquidy), but then the pies you get in the store are also loaded with corn starch! So I would take this any day! I am wondering if anyone has thought to add arrowroot powder (just a little bit?) to help thicken the filling? I don’t think it needs it, but just curious if others have tried it and what the results were.

    Anyways, I love the simpleness and healthiness of this pie. My first pumpkin pie ever and my husband said I made it look easy. Almost professional he said. Thanks Elana for another great recipe!

  25. Maureen says

    I made this pie today. I doubled the cinnamon and added some cloves and ginger, and about 25 drops of liquid vanilla stevia. The taste was delicious, but the filling wasn’t as firm as I desired. Still great and edible. I think next time I will either bake it even longer or do a bit less liquid. Thanks for a great and easy recipe!

  26. Kristine says

    The only thing I wasn’t sure about was how to bake with the coconut milk. Do you drain the “milk” and only use the cream or do you mix it really well? I ended up mixing it so my filling is more liquid. It’s baking now. Fingers crossed!

  27. says

    Baked this last night for an early Thanksgiving party.

    I used Danival’s Organic Pumpkin Cream which was a little more watery than a puree, so I had to add 1 tbsp of coconut flour to absorb some of the moisture, but it turned out beautifully (and made the apartment smell amazing) !

    Some of my guests topped it with Organic Vanilla Yogurt so not quite paleo.

    I think it would have been lovely as well with a dash of vanilla extract as well.

  28. says

    OK, have looked through all the comments, and there is still not an answer to egg allergy replacement (unless I missed it). I too am allergic to eggs, can anybody let us know what to use that will not greatly change the outcome of the pie? I really miss pumpkin pie,
    thanks, cm

  29. Jan says

    What do I do if I am allergic to both almonds and coconut? I have been making your cashew milk which is a lifesaver. Coconut milk is as bad for me and my poor gut as dairy. Any ideas for substitutes? Xanthum and other gums are also out.

    • Andrea says

      Hi Jan, I can’t do coconut milk or any gums either. I use macadamia nut milk and it works really well. I soak a cup of macadamias for about 4 hours, then drain and rinse, drop in a blender with about 3-4 cups water and blend it up. Drain through a milk bag or a fine mesh sieve. It should come out creamy and delicious and since macadamias have all that good fat its a nice substitution for the coconut milk.

  30. Vicki says

    Sounds delicious! I would probably reduce the nutmeg in half. I like my pies mildly spiced – a scant tsp. cinnamon, a pinch of salt, nutmeg, allspice & ginger – No cloves! I also add 1 tsp. vanilla extract

  31. says

    This was great! I used maple syrup instead of honey. Next time I will add 1 tsp. of vanilla. My family loves the fact that it isn’t too sweet. The crust is incredible. Thank you!

  32. says

    I made this, even following directions with exact ingredients and it turned out RAW! Very annoyed to have wastes the ingredients AND not to have an edible pie!

    • Lisanne says

      I had the same experience, Sarah. I had to bake the pie for a full 90 minutes to get it fully cooked and set up. When poured into the crust, the filling seemed too runny to me. If I make it again I will try brown sugar instead of honey.

      • Elana says

        Lisanne and Sarah, thanks for much for your thoughtful comments! We love this pie and make it throughout the year! The batter for this recipe will be quite runny if you use lite coconut milk, so be sure to use full fat for best results :-)

  33. Michelle says

    Elana, We LOVE your recipes in my house. They are always so delicious! My daughter is allergic to tree nuts, but loves pumpkin pie. Do you have a recipe for a coconut pie crust? or another alternative? Thanks!

    • HiDee says

      I doubt a coconut crust would work, the texture would not be the same, coconut flour produces more of a cakey texture to things. Plus, I’m thinking (though I haven’t tried it) that part of the crust would absorb up into the pie because coconut flour is such a thirsty flour. You could just try another reviewer’s suggestion above and make it without a crust! Or there are of course gluten-free pie crust recipes out there that are not paleo but some taste OK. My husband doesn’t do well with almonds so once a year we make this crust: Otherwise, we often make Elana’s pumpkin bars (the recipe with coconut flour) when we want a pumpkin fix.

  34. Elizabeth says

    Hi! Just found this recipe while perusing your site (thanks to Jamie Oliver). I wanted to mention that when we made our pumpkin pie this year, I found a similar version and baked it without a crust in a ceramic casserole dish. My husband (who tries to stick to Paleo) said it was the best he’d ever had. Never being a crust fan, I was happy too. :-)

  35. Susan says


    Thank you for this recipe! My daughter & her husband are strict Palio people, so I thought I’d try Palio recipes – if nothing else, but to be able to cook for them when they visit. I have to admit that being raised on southern biscuits, potatoes, and gravy and all the sugar ladened sweet potatoes and pumpkin pie a proper southern Thanksgiving dinner could have, I was skeptical to say the least. I have now tried several of your recipes – and all have been absolutely, surprisingly, wonderfully delicious! This pumpkin pie with almond flour crust is wonderful! I swear, you may have just made a convert out of me. If eating healthy can taste this good – hello Palio, here I come!

    Thank You!

  36. Jeanne J says

    Baking this as I type… After tasting the batter, I added ginger, mace, allspice and clove to the base of spices listed (which I doubled.) I also added a bit more sweet…maybe 2 Tblspns…and I used maple syrup. The batter tastes great. I will report back on cooking time.

  37. Ashlee says

    What consistency does the coconut oil have to be? I’m in Hawaii and want to bake this for my parents, but the coconut oil is liquified and not the usual semi-soft texture. Does it make a difference? Thanks!

  38. says

    I was a little worried about this because it didn’t set up at first, but after the fridge time it was perfect! We used pumpkin pie spice and switched that up a bit. But the proportions and ingredients worked perfectly – this is definitely our new go to paleo pumpkin pie recipe!

  39. SunnySky says

    Susan, the pie crust instructions say:

    “If you wish to use this almond flour pie crust for a pie that requires baking, simply do not pre-bake it. Load it up with your filling and bake according to the recipe of your choice, or until your pie is all the way cooked through. What do you think you’ll put in this Paleo Pie Crust? Fruit filling, cream filling,quiche –or something else altogether?”

  40. Cathy says

    Thank you so much for this recipe! I made it Sunday night for our post Thanksgiving dinner at home last night! It is fantastic! The textures are perfect. So wonderful, I decided to have it for breakfast! Absolutely my go to recipe from now on! Thank you again! I love your recipes! Thanks again, and hope you have a wonderful Thanksgiving!

  41. Anna says

    I have one in the oven and it’s leaking too. I think it is the oil from the almonds in the crust. I put a cookie sheet underneath. But the inside isn’t set at all and it’s been in the oven for about an hour now. Do you go till it’s set up like a “traditional” pumpkin pie?

  42. Mary says

    Help! I have two of these in the oven right now. The coconut oil in the crusts is bubbling over and causing smoke in the oven. What did I do wrong???

  43. april says

    Any suggestions for egg substitute? Allergic and cant have soy either. At least Elanas pecan pie is a go for this year! Amazing!!!

  44. says

    It’s too bad that Canadian Thanksgiving has already passed, because I would have most likely made this for dessert!

    First of all, I love how it’s made with canned pumpkins.

    It definitely makes things a lot easier, especially when there’s so many other things to prepare for the big dinner.

    I’m not much of a baker, so hopefully I can find some paleo pre-made crusts somewhere.

  45. Jan says

    Made this last night and couldn’t wait for dinner tonight so I had a slice for breakfast….one word….YUM!!!!

    It’s really great. The crust came out good and you would never know the filling was missing evaporated milk. It did take me a little longer to bake it than the 45 mins, but I kept an eye on it. Turned out perfect…THANK YOU!!!

  46. kathy says

    We are fans of elana, the pumpkin pie muffins are amazing, this pie recipe was not our favorite. We found it bland, we added 2 tb maple syrup plus the honey, still bland. I would suggest stronger spices.
    We are grateful for all her recipes, it can be subjective, I would recommend a stronger flavor. Again, we have made several recipes from the blog that are keepers.

    • Ann says

      My pie is in the oven right not. I thought the filling tasted a bit bland so I added salt, some orange peel and more spices. The timer is going off right now. Do you wait until it’s set up to consider it “done?”

  47. Peggy says

    Do you think this would work with liquid stevia drops as a sweetener instead of honey? Trying to get off all sweeteners for a while. I guess the texture would be different; maybe add a little more coconut milk if it’s too dry?

  48. Maria says

    Years and years ago I used to make an easy pumpkin pie using sweetened condensed milk, so using coconut milk and honey makes sense because I would assume that it would end up being about the same consistency. It never occurred to me to try it, though. Thanks, Elana.

    • Pam says

      Since this is a coconut-based dessert you should probably just look for a whole new recipe. I completely understand food allergies, but replacing all of the coconut ingredients in here is going to completely change the taste.

      If you really want to try it out, the crust doesn’t involve coconut flour. Actually no part of the pie does so you don’t need to worry about that. For the coconut oil you could use grass-fed butter probably. If you read the comments on the crust recipe one of the commenters says that butter or grapeseed oil will work. And if you look above some of the suggestions in replace of the coconut milk is dairy milk or a nut milk but in probably smaller amounts since it would be thinner than the coconut.

      Leave a comment back with what you try!

  49. traci says

    Thank you, Elana, for the many wonderful and amazing recipes.

    I am looking for a vegan version of this – has anyone tried this with an egg substitute?

  50. MamaCassi says

    i am endlessly grateful to your son for insisting the recipe include homemade pumpkin (squash)! will certainly be putting this to good use over the next few weeks, maybe just for breakfasts as I have sooooo many butternut squashes (my preferred pumpkin if pumpkin is not on hand) from my farm share to use up!

  51. Kati glock says

    is there a good substitute for coconut milk/oil? my daughter is allergic but we are trying to make the switch to the paleo lifestyle and so many of the recipes call for it!! thank you!

    • Maddy says

      Honestly there is not an equally good replacement for full fat coconut milk in recipes. It provides a texture unlike any other. Are you still going to incorporate dairy in your paleo diet? If so you could probably use full fat, grass-fed, organic, raw (or any combo thereof) milk. If cow’s milk is a problem perhaps goat?

      In this recipe you might be able to get away with a nut milk though in slightly smaller quantities since it wouldn’t be so thick.

      • Maddy says

        As Patricia said above, she gives you the pie crust link. It’s in the ingredients list. Just click on the “paleo pie crust” in green and it should take you there.

    • SamaraZ says

      If you click on her recipe where it says 1 Paleo Pie Crust, it will link you to her recipe which is the one I use. It is good! you can also search her site for it.

  52. Jackie P says

    This looks like it will be easy and delicious.
    I just roasted and pureed a couple of pie pumpkins and have been looking for worthy recipes to try. This one is next.

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