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.
isra says
My friend made this pie and it was delicious!!!
Jenna says
This pie is seriously delicious! I went a different way with the crust (8 oz finely chopped pecans with 3 Tbsp. butter, in the food processor – really more of a base than a crust. But this filling is absolutely perfect. And we don’t have to feel that we’re overindulging for holiday dessert, either.
Christine Neale says
huh….I followed the recipe exactly, and it LOOKS like the pie crust has risen up through the filling…Perhaps it really should be baked BEFORE pouring in the pumpkin filling (and then baking it again). Kind of an unsightly pie….I hope the taste makes up for the looks :(
Christine Neale says
it appears to be large air bubbles, not the crust…a very odd looking pie…
miss cleao says
what brand of almond flour did you use? Bobs Red Mill doesn’t work in these recipes…
Jenna says
Generally, Honeyville is considered the best, finest milled almond flour.
Gayle says
Can I use a blender instead of a food processor? If so, how would I pulse? There’s an ice chopping button that pulses,….would that work? Love your recipes!! Happy Hanukah!
Marcia P says
Has anyone tried freezing this?
Kristien says
I made this pie the other day. My husband isn’t the biggest nutmeg fan and said it could have used a little less. I happen to love nutmeg, so I thought it was great! So play around with the spices to your liking! I also used a food processor since I don’t have a Vitamix. The filling even when set (post baking) can be a bit soft (but not liquidy), but then the pies you get in the store are also loaded with corn starch! So I would take this any day! I am wondering if anyone has thought to add arrowroot powder (just a little bit?) to help thicken the filling? I don’t think it needs it, but just curious if others have tried it and what the results were.
Anyways, I love the simpleness and healthiness of this pie. My first pumpkin pie ever and my husband said I made it look easy. Almost professional he said. Thanks Elana for another great recipe!
Lynne langmaid says
What about chia seeds or gelatin to thicken it
D says
Amazing recipe. Love it. Thank You
Bobbi says
Made This With The Crust…Delicious !
Maureen says
I made this pie today. I doubled the cinnamon and added some cloves and ginger, and about 25 drops of liquid vanilla stevia. The taste was delicious, but the filling wasn’t as firm as I desired. Still great and edible. I think next time I will either bake it even longer or do a bit less liquid. Thanks for a great and easy recipe!
Kristine says
The only thing I wasn’t sure about was how to bake with the coconut milk. Do you drain the “milk” and only use the cream or do you mix it really well? I ended up mixing it so my filling is more liquid. It’s baking now. Fingers crossed!