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.
Rae Wyn says
Baked this last night for an early Thanksgiving party.
I used Danival’s Organic Pumpkin Cream which was a little more watery than a puree, so I had to add 1 tbsp of coconut flour to absorb some of the moisture, but it turned out beautifully (and made the apartment smell amazing) !
Some of my guests topped it with Organic Vanilla Yogurt so not quite paleo.
I think it would have been lovely as well with a dash of vanilla extract as well.
connie maglinger says
OK, have looked through all the comments, and there is still not an answer to egg allergy replacement (unless I missed it). I too am allergic to eggs, can anybody let us know what to use that will not greatly change the outcome of the pie? I really miss pumpkin pie,
thanks, cm
Elana says
Connie, here’s a link to my Vegan Pumpkin Pie which is egg-free:
https://elanaspantry.com/vegan-pumpkin-pie/
Enjoy!
Elana
Jan says
What do I do if I am allergic to both almonds and coconut? I have been making your cashew milk which is a lifesaver. Coconut milk is as bad for me and my poor gut as dairy. Any ideas for substitutes? Xanthum and other gums are also out.
Andrea says
Hi Jan, I can’t do coconut milk or any gums either. I use macadamia nut milk and it works really well. I soak a cup of macadamias for about 4 hours, then drain and rinse, drop in a blender with about 3-4 cups water and blend it up. Drain through a milk bag or a fine mesh sieve. It should come out creamy and delicious and since macadamias have all that good fat its a nice substitution for the coconut milk.
Vicki says
Sounds delicious! I would probably reduce the nutmeg in half. I like my pies mildly spiced – a scant tsp. cinnamon, a pinch of salt, nutmeg, allspice & ginger – No cloves! I also add 1 tsp. vanilla extract
tealeaf2014 says
This was great! I used maple syrup instead of honey. Next time I will add 1 tsp. of vanilla. My family loves the fact that it isn’t too sweet. The crust is incredible. Thank you!
Sarah says
I made this, even following directions with exact ingredients and it turned out RAW! Very annoyed to have wastes the ingredients AND not to have an edible pie!
Lisanne says
I had the same experience, Sarah. I had to bake the pie for a full 90 minutes to get it fully cooked and set up. When poured into the crust, the filling seemed too runny to me. If I make it again I will try brown sugar instead of honey.
Elana says
Lisanne and Sarah, thanks for much for your thoughtful comments! We love this pie and make it throughout the year! The batter for this recipe will be quite runny if you use lite coconut milk, so be sure to use full fat for best results :-)
Leslie says
Used full-fat, but had to cook for over an hour. That said, my experience with paleo baking is that it’s fairly subjective- seems like ovens, brand of ingredient, bakeware, etc all seem to matter. I’m sure I’ll dial it in next time I try.
Elana says
Leslie, thanks for your comment!
Leslie says
Just tried it again, and nailed it. Go figure :) Posted to Instagram and tagged you, Elana.
Elana says
Leslie, that’s so awesome! And thanks so much for using the hashtag #elanaspantry I love your photo :-)
Johanna says
Made this for our Thanksgiving this year and it was a major hit at the table. Thank you!!
Michelle says
Elana, We LOVE your recipes in my house. They are always so delicious! My daughter is allergic to tree nuts, but loves pumpkin pie. Do you have a recipe for a coconut pie crust? or another alternative? Thanks!
Elana says
Michelle, here’s a link to my Nut-Free Crust for you:
https://elanaspantry.com/Nut-Free-Egg-Free-Pie-Crust/
Enjoy!
Elana
Elizabeth says
Hi! Just found this recipe while perusing your site (thanks to Jamie Oliver). I wanted to mention that when we made our pumpkin pie this year, I found a similar version and baked it without a crust in a ceramic casserole dish. My husband (who tries to stick to Paleo) said it was the best he’d ever had. Never being a crust fan, I was happy too. :-)
Susan says
Elana,
Thank you for this recipe! My daughter & her husband are strict Palio people, so I thought I’d try Palio recipes – if nothing else, but to be able to cook for them when they visit. I have to admit that being raised on southern biscuits, potatoes, and gravy and all the sugar ladened sweet potatoes and pumpkin pie a proper southern Thanksgiving dinner could have, I was skeptical to say the least. I have now tried several of your recipes – and all have been absolutely, surprisingly, wonderfully delicious! This pumpkin pie with almond flour crust is wonderful! I swear, you may have just made a convert out of me. If eating healthy can taste this good – hello Palio, here I come!
Thank You!