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

Ingredients
Serves:
1pie
Print Recipe
Instructions
  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 Paleo 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 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.

Kid Approved Paleo Pumpkin Pie

This gluten-free Thanksgiving dessert recipe is so simple that my son made it several times back when he was15 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.

Low-Carb Keto Pumpkin Pie

If this pumpkin pie recipe doesn't tickle your fancy, check out my Low-Carb Keto Pumpkin Pie. It's also vegan 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.

Comments

287 responses to “Paleo Pumpkin Pie”

  1. Hi Elana, I wanted to make a pumpkin pie but didn’t have any pumpkin so I used six large carrots and a large yam. I cut them up in small pieces and then steamed them till they were soft. Put them in the food processor, when they were cooled, with the other ingredients, and mixed to blend. Then into your Paleo pie crust, unbaked, and followed the recipe to bake. OH my goodness, so delicious, and it rose to the top of pie plate and stayed there. I love your Paleo pie crust, so perfect every time.

  2. Hi, I am wondering if this pie would work with Swerve sugar instead of maple syrup. It’s delicious but I’m staying to reduce carbs.

  3. Diabetic family member says both honey and maple syrup are too high in sugar for his strict regimen. Do you have a recipe with Stevia or other low glycemic sweeteners?

    • Dana, I think you’re referring to the crust in my third book, Paleo Cooking, on page 97. This is a no-bake crust and I haven’t ever baked it so not sure about that. If you do experiment I hope you’ll let me know if it works :-)

  4. I’m wondering if you have ever tried your paleo pie crust in muffin tins before to make mini pies? I was going to experiment this holiday but was wondering what your thoughts are. I know I would need to adjust bake times, etc, but didn’t know if there would be some reason the crust might not hold up in a smaller pan?

      • Re: muffin tins

        I guess my pie dish is a bit shallow. I always seem to have leftover filling! Yum.

        I use the pie crust recipe and make 1.5/times the recipe and that leaves me enough for a few muffin sized ones.

        The key is to get the crust thin enough so it doesn’t over power the filling.
        We love it. I get to ‘test’ the pie before it’s served and then there are always leftovers!

        Thanks as always for easy to follow, delicious recipes!
        Alexis

        • Alexis, what a great comment! I feel like I’m right there in your kitchen with you. I’m so happy to hear that my recipes are easy to follow and delicious :-)

  5. Hello I was wondering if anyone has tried this without a crust. Does it hold together. I usually make my pies crustless to avoid even more carbs

Have Something to Add?

Your comment will need to be approved before it will appear on the site.

Recipes » Desserts » Paleo Pumpkin Pie