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.
Jeanne J says
Baking this as I type… After tasting the batter, I added ginger, mace, allspice and clove to the base of spices listed (which I doubled.) I also added a bit more sweet…maybe 2 Tblspns…and I used maple syrup. The batter tastes great. I will report back on cooking time.
Ashlee says
What consistency does the coconut oil have to be? I’m in Hawaii and want to bake this for my parents, but the coconut oil is liquified and not the usual semi-soft texture. Does it make a difference? Thanks!
Mary says
This was fabulous!
Rainy says
I was a little worried about this because it didn’t set up at first, but after the fridge time it was perfect! We used pumpkin pie spice and switched that up a bit. But the proportions and ingredients worked perfectly – this is definitely our new go to paleo pumpkin pie recipe!
Tiffany says
Hey, I’m just wondering if anyone has tried this without the crust?
SunnySky says
Susan, the pie crust instructions say:
“If you wish to use this almond flour pie crust for a pie that requires baking, simply do not pre-bake it. Load it up with your filling and bake according to the recipe of your choice, or until your pie is all the way cooked through. What do you think you’ll put in this Paleo Pie Crust? Fruit filling, cream filling,quiche –or something else altogether?”
Cathy says
Thank you so much for this recipe! I made it Sunday night for our post Thanksgiving dinner at home last night! It is fantastic! The textures are perfect. So wonderful, I decided to have it for breakfast! Absolutely my go to recipe from now on! Thank you again! I love your recipes! Thanks again, and hope you have a wonderful Thanksgiving!
Susan says
Do you bake the crust first, or just when the pie cooks?
Anna says
I have one in the oven and it’s leaking too. I think it is the oil from the almonds in the crust. I put a cookie sheet underneath. But the inside isn’t set at all and it’s been in the oven for about an hour now. Do you go till it’s set up like a “traditional” pumpkin pie?
Mary says
Help! I have two of these in the oven right now. The coconut oil in the crusts is bubbling over and causing smoke in the oven. What did I do wrong???