Paleo Pumpkin Pie

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

Print Recipe
  1. In a food processor combine pumpkin puree and eggs
  2. Pulse in coconut milk, honey, pumpkin pie spice, and salt
  3. Pour filling into Low-Carb Almond Flour Pie Crust
  4. Bake at 350°F for 45 minutes
  5. Allow to cool then refrigerate for 2 hours to set up
Hands down the best pumpkin pie I've ever had.

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.

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.

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paleo cooking from elana's pantryGluten-Free Almond Flour Cookbook


327 responses to “Paleo Pumpkin Pie”

  1. I know it’s not Paleo, but I always add chocolate chips to my pumpkin pie. It’s a great combination!

  2. I was wondering if there is a particular reason you chose coconut milk? I generally use almond milk since I’m not a fan of everything tasting like coconut! Does the taste come through here? Do you think it matters which kind I choose?

    • Natalie, thanks for your comment! Coconut milk is far richer and fattier than almond milk and works perfectly for this recipe. I haven’t had any issues with my family saying this has a coconut flavor, they gobble it down and are my toughest critics :-)

  3. I remember this being done with cinnamon, nutmeg, and maybe some cloves? anyone know the portions? I like it better that way…..

  4. I’ve been making this pie for years and love it. However, I was recently diagnosed with a fruit intolerance – including coconut. I will use ghee for the oil, but what would be the best substitute for the coconut milk? Thanks so much!

    • Annabelle, I’m so glad to hear you have been enjoying this pie for years! I haven’t tried making it without coconut milk so not sure how that would work :-)

    • Condensed milk- Carnation- is fabulous. Very rich, very sweet. NOT Paleo or anything else but amazing taste. I also use it for sweel potato pie, same recipe.

  5. I made this recipe again this year, and it has become my favorite holiday recipe. This year I used coconut cream instead of coconut milk. Coconut cream is a little thicker and makes the pie a bit more dense. Coconut cream is about 3x as expensive as regular coconut milk, but one can makes about 4 pies. Again, this year I doubled the recipe and froze one of the pies for later.

    I usually just use a gluten-free crust from the local grocery store as I’m fairly lazy :)

    Thanks for posting this recipe.

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Recipes » Desserts » Pies » Paleo Pumpkin Pie