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.
Free exclusive eBook, plus recipes and health tips, delivered to your inbox.
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.
Clara says
Any idea what the carb count is on your almond flour crust? On the vegan pumpkin filling? Thanks!
Elana says
Clara, for more on that go here:
https://elanaspantry.com/nutrition-information/
Have a fantastic day!
Elana
Jiordana says
Hi, your pumpkin pie is delish…every year! Have you ever tried incorporating some persimmon into the pumpkin mix? It sounds compatible but am wondering if some thickener might be needed or if the eggs are good enough. Your thoughts?
Elana says
Jiordana, I haven’t tried that so not sure :-)
Melanie says
I’m wondering if this will work with fake eggs?
Elana says
Melanie, I haven’t tried that but doubt it. What about this egg-free Pumpkin Pie recipe:
https://elanaspantry.com/keto-pumpkin-pie/
Enjoy!
Elana
Jordan says
What kind of milk could you substitute for the coconut milk since I am allergic to it?
Elana says
Jordan, I haven’t tried that so not sure :-)
Michelle says
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.
Elana says
Michelle, thanks for letting me know this pie is “OH my goodness so delicious,” we love it too!
Angela S says
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.
Elana says
Angela, I haven’t tried that so not sure :-)
Dorothy Scherr says
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?
Elana says
Dorothy, thanks for your comment! I think this is the pie you’re looking for:
https://elanaspantry.com/vegan-pumpkin-pie/
Read through the text as well to find info on the sugar-free version!
Elana
Dana Semeraro says
Can I bake a pumpkin pie in the Coconut Macadamia Tart Crust??
Elana says
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 :-)
Stephanie says
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?
Elana says
Stephanie, I haven’t tried that but it sounds like a wonderful idea!
Alexis says
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
Elana says
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 :-)
MELISSA CAPPS says
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
Elana says
Melissa, I haven’t made this without a crust, but my no bake Keto Vegan Pumpkin Pie is incredible with or without one:
https://elanaspantry.com/vegan-pumpkin-pie/
Enjoy!
Elana
Kerryn says
I used the leftover filling in a little foil pie dish and it worked perfectly! My boys loved it
Elana says
Thanks Kerryn!
Kerryn says
I used the leftover filling in a little foil pie dish and it worked perfectly! My boys loved it
I have also used chia seeds instead of eggs in both the pie filling and crust successfully multiple times. My husband and I are not fans of bought pumpkin pie but we both love this pie. Thanks so much for the recipe. It’s become our family tradition for Thanksgiving and Christmas!
Elana says
Kerryn, I’m so happy to hear that this pie has become your family tradition for Thanksgiving and Christmas!
Kathy says
I made this without a crust in a simple aluminum cake pan. It setup perfectly!
Elana says
Kathy, thanks for letting me know this turned out perfectly!