This simple Paleo Pumpkin Pie is a classic Thanksgiving dessert for the whole family. Food allergies or not, it’s so good nobody will ever know it’s gluten-free and dairy-free!
Easiest Pumpkin Pie Ever
After receiving more requests for a Paleo Pumpkin Pie recipe than I could count, I had to set to create a recipe for you! This healthy Thanksgiving dessert will be the star at the end of your holiday meal. It took dozens of tests batches to perfect this quick and easy recipe for low-carb Pumpkin Pie. Better yet? It uses a mere 6 ingredients in its filling.
Paleo Pumpkin Pie with Canned Pumpkin
Another bonus? I made this gluten-free Pumpkin Pie with canned pumpkin. Yes, you heard that right, canned pumpkin. Why? Well, although I hadn’t used canned pumpkin in as long as I can remember, I heard your numerous requests for an easy dessert that uses…canned pumpkin.
Also Works with Fresh Roasted 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 this low-carb Pumpkin Pie either way and was adamant that I test it both ways to ensure that it worked. The level of quality control in this house is incredibly high!
Paleo Pumpkin Pie
Ingredients
- 15 ounces canned pumpkin puree, or 1½ cups roasted pumpkin puree
- 3 large eggs
- ½ cup full fat coconut milk
- ½ cup honey or maple syrup
- 1 tablespoon pumpkin pie spice
- ⅛ teaspoon celtic sea salt
- 1 Low Carb Almond Flour Pie Crust, unbaked
Instructions
- In a food processor combine pumpkin puree and eggs
- Pulse in coconut milk, honey, pumpkin pie spice, and salt
- Pour filling into Low Carb Almond Flour Pie Crust
- Bake at 350°F for 45 minutes
- Allow to cool then refrigerate for 2 hours to set up
Equipment
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 Low-Carb Almond Flour 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.
Kid Approved Paleo Pumpkin Pie
This gluten-free Thanksgiving dessert recipe is so simple that my son made it several times back when he was 15 years old. 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.
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Vegan Keto Pumpkin Pie
If this pumpkin pie recipe doesn’t tickle your fancy, check out my Low-Carb Keto Pumpkin Pie –it’s egg-free, dairy-free, and nut-free!
Low-Carb Paleo Pumpkin Recipes
Here are some of my other low-carb pumpkin dessert recipes:
This post is an oldie but goodie from the archives. I first shared this recipe in 2013.
Holli says
Elana, Hi! I see here you used a 9″ pie plate, glass, but what size pie shield or pie crust protector did you order? 9 inch? Want to make sure. And can we just mix by hand or use a blender? Someone in the comments melted the coconut oil. What do you recommend if you don’t have a food processor?
Elana says
Holli, thanks for your comment! If you click the words “pie crust protector” at the end of the paragraph right below the recipe you will be given that info. I haven’t tried that –making this without a food processor so not sure how it would work. Also, please note the pumpkin pie recipe calls for coconut milk, not oil. Happy baking!
Cathy Blais says
Can you make this without the crust?
Elana says
Cathy, I haven’t tried that so not sure :-)
Jessica says
Yes, I’ve made this without the crust several times! My kids and I love it for breakfast! ;)
Elana says
Thanks Jessica!
Ardra trippingonair.com says
I used maple syrup ( cause I’m a Canadian girl) instead of honey, and this is basically the best thing I’ve ever made in my life. Dx’d with MS and so happy to find gluten, dairy, sugar free recipes that don’t suck.
Elana says
Ardra, thanks for letting me know this pie is the best thing ever!
sara wilson says
I was just wondering if anyone has tried this recipe with the Pecan crust?
Elana says
Sara, thanks for your comment! I haven’t tried that but it sounds amazing :-)
Karl says
In your recipe here you say at the end of the filling recipe that you need one pie crust UNBAKED. does this mean it needs to be raw and bake at the same time with the filling in it? I’m having a problem with much of the crust sticking to the pan because I have to bake the pie longer than the given time because the center is not cooked enough. or do I cook it for the time you say and let the resting time and refrigeration solidify the center of the pie. it tastes REALLY good tho. (I’ve made 7 of them already) I’d just like it to not burn on the bottom.
Elana says
Kari, thanks for your comment! Yes, use an unbaked pie crust that bakes along with the filling and remove the pie from the oven when the center is still a bit jiggly. It will solidify when it cools. So happy to hear this is REALLY good :-)
Mary says
Hi Elana,
I just discovered your site and as a fellow clean food enthusiast, I’m an instant new fan and follower! I was wondering if you have links to the breakdown of nutritional content in the dishes? I don’t personally count, but , some of the people I serve do count, so I prefer to have answers for the doubters (lol) in terms of how many grams of carbs, etc., are in any dish I serve. If there’s no link to such, I’ll just look on the items individually and do the math instead of being lazy!
Thanks for the sure-to-be-delicious recipes!
Gratefully,
Mary
Elana says
Mary, thanks for your incredible comment! It’s so nice to meet you here. For more regarding nutrition check out this post:
https://elanaspantry.com/nutrition-information/
Enjoy!
Elana
Renate says
Elana,
This dessert rocked my world!!! I was diagnosed with ulcerative colitis and have taken gluten, diary and sugar out of my diet.
Thanksgiving just in’t the same without a pumpkin pie.
This was dessert was a match made in heaven with it’s creamy texture, fantastic flavor and crunchy crust. Thank you.
Renate
Elana says
Renate, thanks for letting me know this pie rocked your world :-)
Lucia Maya says
Just have to tell you this is the 3rd year I’ve made this pie for Thanksgiving (plus some birthdays too!) and it’s always come out great and is such a hit! It’s incredibly easy too. This year I made it with a coconut flour crust (not eating nuts right now) and it was delicious too. Thanks!
Elana says
Lucia, thanks for letting me know this pie is always such a hit :-)
Christin says
Thanks for the great recipe! This is my hubby’s first year on the AIP diet and I wanted to make him a pie he could enjoy. This pumpkin pie was delicious and he has not been able to stop eating it! He keeps thanking me over and over again, and I know I’ll be making it again. It was so simple that my 4 year old helped me! Thanks again!
Elana says
Christin, your comment made my day! I’m so happy to hear this pie was so delicious that your husband could not stop eating it :-)
Melissa says
Eggs aren’t AIP though :(
Elana says
Melissa, here’s a Pumpkin Pie recipe without any eggs for you:
https://elanaspantry.com/vegan-pumpkin-pie/
Enjoy!
Elana
Diana says
I made this for Thanksgiving and it was delicious! For the pie I used 1/4 cup real maple syrup and 1/4 cup Swerve in place of the honey. And heavy cream in place of coconut milk. Turned out pretty and tasted great. My crust had a stronger coconut-y flavor than I prefer, but I only had raw coconut oil on hand. Maybe next time refined so I can’t taste it. Thank you!
Elana says
Diana, thanks for letting me know this pie is delicious!
Sharon says
This recipe worked out great for our Thanksgiving! Everyone loved it and I was able to stick to my low-carb diet and enjoy this treat! Thank you for posting – I will be making it again! Also, I’ve always been afraid of making my own pie crust and this one was so easy, not to mention gluten and grain free!
Elana says
Sharon, thanks for letting me know everyone loved this pie :-)