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.
Lynn Stein says
Oh my goodness, Elana, love this pie! So easy to make and delicious and I feel good eating it! Rebekah made a traditional pumpkin pie and I made this and everyone loved both.
Elana says
Lynn, thanks for your comment! I’m so happy to hear this pie is so easy to make and delicious :-)
Michelle says
Hi Elana,
Did you used to have this recipe (or similar) without eggs? I’m positive that I used your pumpkin pie recipe the last two years, and it was gluten-, dairy-, and egg-free. This recipe looks the same, except it has eggs. Please tell me I’m not crazy! ? (I did see your vegan recipe, but that looks a little different..) Thanks!
Elana says
Michelle, this is my only other Pumpkin Pie recipe on the website:
https://elanaspantry.com/vegan-pumpkin-pie/
Have a wonderful holiday!
Elana
Tammy says
I really need to make this work, but the crust was crumbly when trying to roll it out. What did I do wrong? Going to try again here soon! Thank you!
Elana says
Tammy, this is a press in pastry crust. If you’re going to experiment with rolling it out it would likely need to be chilled first :-)
Elizabeth says
Hi everyone!
I love Elana’s receipts but I always have to substitute since I don’t always have all the ingredients and I am more than 45 minutes from a grocery store.
Here is what I did for the crust:
1/2 cup coconut flour
1 large cup of finely chopped pecans
2 TBSP of cold butter
1 TBSP of honey
pinch of sea salt
1 egg
I did not roll the crust but instead pressed into pie shape in the glass pie pan with my fingers and palm. I have never had success with rolling out any pie crust that is GF.
Pumpkin pie:
Substituted coconut milk with coconut eggnog and reduced honey to 1/4 cup.
Elana says
Thanks Elizabeth!
kris says
Hi! I have been a huge fan of your website for years and have recently been diagnosed with Hashimotos so now I am loving it more than ever. So thank you for what you do and sorry I have never said that until now. I have also recently found out about a slew of new allergies and aack, one is coconut, which has been a staple for years. Do you have any non-dairy and non-coconut milk suggestions for your pumpkin pie recipe? I am a single mom of three and run a nonprofit here in boulder and my bandwidth for recipe testing is at an all time low so I thought I would ask! Many thanks!
Elana says
Kris, I haven’t tried that so not sure. You could experiment with using heavy cream instead of coconut milk, but I’m not certain that will work :-)
Maureen says
I’ve used almond milk and it actually worked!
Elana says
Thanks Maureen!
Tina Volcheck says
I’ve seen other recipes where cashew milk was used. It sounds like it makes for a very
creamy filling ?
Elana says
Thanks Tina!
Dr. Emily Franklin, Sunflower Wellness Center says
I just made this a couple of days ago for the first time, and O.M.G.!! It is literally the BEST pumpkin pie I have ever had, Paleo or otherwise. Amazing. And it was such a big hit with family and friends that the whole pie is already gone. :-D Planning to make it again for Thanksgiving. Can’t wait!
Elana says
Dr. Franklin, thanks so much for letting me know this is literally the BEST pumpkin pie you’ve ever had!!!
Skylar says
Hi Elena!
I love your pie and so does everyone that I make it for. When I bake it though, some of the coconut oil rises to the top and the filling will begin to bubble halfway through baking. Do you know why this might be happening?
Let me know. I really appreciate it :)
Elana says
Skylar, I haven’t ever had that happen when I’ve made this pie but I always use a food processor to make the filling which helps it to emulsify and hold together. If you use a food processor it will be perfect :-)
Marla says
Have you ever tried this with Kobucha squash?
Elana says
Marla, I haven’t tried that so not sure if it will work :-)
JC says
Can you freeze this pie crust to use later . looks very easy and a short st of ing.
Elana says
JC, I haven’t tried that so not sure :-)
Lyn says
Thank you for this and all your wonderful recipes.
You asked for people to submit their own hacks, so here’s mine:
15 oz canned pumpkin puree, or 1½ cups roasted pumpkin puree
3 large eggs
1 cup half and half
1 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp nutmeg
1 tablespoon vanilla extract
2 tsp orange flavored stevia extract
⅛ teaspoon celtic sea salt
1 Paleo Pie Crust, unbaked
Elana says
Thanks Lyn!
Lynne says
Please help me find the nutritional data (protein, carbs, fats, etc.) for your recipes, Elana.
Thank you,
Elana says
Lynne, for more on that please go here:
https://elanaspantry.com/nutrition-information/
Have a wonderful day!
Elana