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.
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.
april says
Any suggestions for egg substitute? Allergic and cant have soy either. At least Elanas pecan pie is a go for this year! Amazing!!!
Elana says
April, here’s a link to my Vegan Pumpkin Pie which is egg-free:
https://elanaspantry.com/vegan-pumpkin-pie/
Enjoy!
Elana
Maddy L says
This sounds delicious and so simple! I’m definitely going to have to try it!
Elle says
It’s too bad that Canadian Thanksgiving has already passed, because I would have most likely made this for dessert!
First of all, I love how it’s made with canned pumpkins.
It definitely makes things a lot easier, especially when there’s so many other things to prepare for the big dinner.
I’m not much of a baker, so hopefully I can find some paleo pre-made crusts somewhere.
Oge | healthy food delivery says
Thank you Elena! This recipe sounds wonderful and comes at a perfect time. Much appreciated!
Jan says
Made this last night and couldn’t wait for dinner tonight so I had a slice for breakfast….one word….YUM!!!!
It’s really great. The crust came out good and you would never know the filling was missing evaporated milk. It did take me a little longer to bake it than the 45 mins, but I kept an eye on it. Turned out perfect…THANK YOU!!!
kathy says
We are fans of elana, the pumpkin pie muffins are amazing, this pie recipe was not our favorite. We found it bland, we added 2 tb maple syrup plus the honey, still bland. I would suggest stronger spices.
We are grateful for all her recipes, it can be subjective, I would recommend a stronger flavor. Again, we have made several recipes from the blog that are keepers.
Ann says
My pie is in the oven right not. I thought the filling tasted a bit bland so I added salt, some orange peel and more spices. The timer is going off right now. Do you wait until it’s set up to consider it “done?”
Michelle says
So coconut milk like So-Delicious or from a can?
Lisa says
Click on the coconut milk link she gives in the ingredients list and it takes you to what she uses on Amazon. Canned.
Peggy says
Do you think this would work with liquid stevia drops as a sweetener instead of honey? Trying to get off all sweeteners for a while. I guess the texture would be different; maybe add a little more coconut milk if it’s too dry?
jillian says
has anyone tried the paleo pie crust without the egg? would enerG work, or another option? thanks
Elana says
Jillian, here’s a link to my Egg-Free Pie Crust for you:
https://elanaspantry.com/Nut-Free-Egg-Free-Pie-Crust/
Enjoy!
Elana
Maria says
Years and years ago I used to make an easy pumpkin pie using sweetened condensed milk, so using coconut milk and honey makes sense because I would assume that it would end up being about the same consistency. It never occurred to me to try it, though. Thanks, Elana.