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.
Love THIS recipe! Have been using it for about 5 Thanksgivings now & even my partner who is not Gf loves it.
* I do only use 1/3 cup of honey as I find more too sweet *
(Personal taste once you cut out refined sugar your palette adjusted)
Question – do you preheat the oven?
I always have but just realized the recipe doesn’t call for it. Does it matter?!
Anyway – thank you. I love your recipes- they taste amazing & even more importantly they are not overly complicated. Simple but spectacular
Alexis, thank you for letting me know you and your partner love this recipe! I always turn on the oven the second I start getting out the ingredients for my recipes :-)
Wow this is wayyy to sweet. Def doesn’t need honey or syrup. Through remainder after serving in garbage.
Kathy, thanks for sharing how you feel about this recipe, I appreciate it! Regular pumpkin pie, not this recipe, has a cup or so of sugar in it, so this isn’t anywhere near as sweet as that type of recipe :-)
Steve Milberger says
I make this every year. This year I screwed up, though. I made a double recipe (so that I can freeze one of the pies) and added a whole can of coconut milk, when I should have added only 1 cup. It still came out great though.
Thanks Steve! That’s so great to hear :-)
I love this pie and have made it for a couple of years now, but I have some leftover coconut cream. Can I use it instead of coconut milk?
Lynda, I haven’t tried that :-)
I should add this recipe to my list of things to be thankful for! My daughter first made it for me years ago, and I have made it so many times since. I was just checking the ingredients again for my Thanksgiving shopping list, looking forward to deliciousness. My guests always love it, as well. Thank you!
Thanks Judith! This is one of our favorites too :-)
Hi Elana! love your recipes. Question. I made the bone broth recipe using beef bones but after I removed the hardened fat from the top the broth was still pretty oily. How do I remedy that?
Thanks for your help
Traci, make sure to fully chill the broth and all of the fat will rise to the top :-)
I came to this site looking for a completely different recipe and have now found several I’m very excited to try, including this one! I may be missing it, but do you show the amount of carbs per serving on here?
Pam, for more on that go here:
Have a wonderful day!