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
- 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
- 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
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.
Super easy recipe, I’ve made this a few times (the time stamp on this looks recent but this is the same recipe that’s been up for a few years, right?).
I made this at Thanksgiving with canned pumpkin, it turned out great as usual.
For Xmas I decided to try roasting a pumpkin for the first time. See below…
I am voting for canned pumpkin for this recipe. I probably chose a bad pumpkin, or didn’t roast it quite right (it was definitely mushy—some pieces felt too firm and I put these pieces back in the oven), but found the roasted pumpkin had a very slight grainy texture to it (not a problem, just different) but mainly it didn’t have much flavor. (Again, it could be the pumpkin I chose was a dud.) FYI, with the canned pumpkin, you can do the whole recipe with just one bowl and a hand whisk. With the roasted pumpkin you need the food processor to purée it.
Roasting the pumpkin was super easy, though. I’m gonna freeze it and use it for muffins and breads (kind of like zucchini bread—more of a “squash” base than “canned pumpkin” base).
My almond flour crust was slightly a fail this time (it was too thick), so be sure to get it thin and even in the pan. (That recipe couldn’t be easier, either.) Curious to try the nut- and egg-free crust next time.
Thanks Elena! Hope you’ve had at least a memorable holiday season 2020.
Hi Mini, thanks for your comment! Yes, as I write at the bottom of this post, “This post is an oldie but goodie from the archives. I first shared this recipe in 2013.” In terms of what you refer to regarding roasting a pumpkin, I’ve had the same thing happen –pumpkin roulette is what I call it. Glad your changes and experiment with this recipe have worked and thanks for chatting with me here!
All the very best to you and yours!
Dorothy Scherr says
Why Thank Yew, ma’am! Maybe a little too much time on my hands.
I hear ya! Same with us :-)
Sondra Singer says
We made this pumpkin pie, and it’s delicious. It does take quite a bit longer to cook, however. Perhaps another 1/2 hour when it was all said and done, to firm up in the middle. I didn’t see the part that you don’t cook the crust first, so it was partly cooked when I added the filling. I had to put aluminum foil around the edges as the full pie was cooking so that it wouldn’t burn. It’s not too sweet, which is good for me. The coconut oil did run over, so next time we will put it on top of a cookie sheet or something.
I made this with some minor tweaks and it turned out nicely. No food processor here and I didn’t want to dirty the blender so I simply used a whisk and it was fine. I had neither coconut milk (nor cream as I saw some substituted) but actually just used a substitute of milk and cornstarch (looked up online) and it worked—pie was fine!
Your almond flour crust looks and sounds good (and easy—no need to roll the dough). However, I wanted to use other ingredients. I’d seen a commenter used coconut flour and pecans. The finished product tasted much like any traditional pie crust, though it only covered the bottom and maybe 1/3 way up the sides of the dish. It still was fine. The crust did stick to the bottom a bit. I read that Martha Stewart’s pie crust recipe calls for lightly buttering the pie dish. I definitely will do that next time.
When using full-fat canned coconut milk, do you recommend mixing the liquid with the solid before measuring or just using the solid coconut milk? Thanks!
Heather, mix the liquid with the solid :-)
Just saw this months later. Thank you for your response!
You’re welcome Heather!
Can I use this Paleo Pumpkin Pie recipe but add 1 TBS of maple syrup and 1/4 tsp of Stevia like in your Keto recipe? Would that work out ok?
Sorry I meant instead of the 1/2 cup of maple syrup or honey
Jme, I haven’t tried that so not sure :-)
Dorothy Scherr says
I tried it last week, and it works fine. Be sure to get the kind of stevia that is advertised as being not bitter. Prolly Whole Foods.
Re: 1 TBSP maple syrup and 1/4 tsp stevia: was
I also made the pie with Greek yogurt, same ratio as coconut milk. With the stevia and 1 Tbsp maple syrup. That also turned out fine, although it was barely sweet enough for my taste. My husband liked it better then I did because he doesn’t like sweet taste. I was able to redeem it with a small amount of maple syrup on my serving and Elana-style coconut whipped cream.
Please keep in mind that although I made four different pies last week, before Thanksgiving, to test them, including the recipe on the Libby’s pumpkin puree can requiring evap milk (using stevia maple syrup ratio for all of them) – my
husband’s and my favorite btw- I in no way have the consistency, focus, and downright discipline and work ethic of darling Elana. And I am cursed with the tendency to change SOMETHING on every single effort. But I can tell you with confidence that the stevia/ maple syrup ratio worked every time, and I still use it in every pie.
*Ps: in my experience, the Whole Foods canned pumpkin puree was far superior to the 2 others I tried. I’m making a pie with roasted pumpkin right now!
Signed- Texas lady lawyer in self seclusion
OMG, Texas lady lawyer in self seclusion –you are amazing and I adore you :-)
I read one recipe that included draining the liquid from the yogurt? Don’t think that would be necessary….Pittsburgh… swimmer without a pool! TY Elana, love your site!
Hi Deb, thanks for your comment and feel free to experiment :-)
Nancy Swidler says
I baked it per directions, but at the 45 min mark, the pie still seems undercooked and raw. Is this normal and will it set more in refrigerator?
Nancy, probably best to cook a bit longer :-)
Abbie Kerber says
We are having a Thanksgiving on Saturday and wondering how far ahead I can make this and it still be good? I make this pie every year and it’s the only pumpkin pie I’ll eat, thanks!!!
Abbie, I usually make the crust Sunday night, then the filling on Wednesday, store the pie in fridge and serve on Thursday :-)
Abbie Kerber says
Abbie, you’re welcome! Have a fantastic holiday :-)
Since we do not use coconut items of any sort would you have a substitute for this in the pumpkin pie recipe
Eileen, I haven’t tried that so not sure, if you experiment I hope you’ll let me know what works :-)
Dorothy Scherr says
Greek yogurt and evaporated milk both work really well if you can have dairy.
I have used cashew cream and almond milk with success. Bake about 15 minutes longer.
Do you have any stevia pumpkin pie recipes or pumpkin desserts. Cooking for a diabetic. We like paleo. Thank you
Michelle, here you go: