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.
Kimberly O says
Hi Elana
I’m usually skeptical about internet recipes. I hate to use all my precious, not to mention “expensive” resources and find out that something is just not good. That has NOT been the case here.
This is soooooo good. My confirmed junk food junkie of a husband is getting his second piece. The first one was 7 minutes ago! LOL You knocked it out of the park sweetheart! Well done.
Elana says
Kimberly, thanks for letting me know this recipe knocked it out of the park!
Arianne says
I have used this recipe the last two Thanksgivings. Thank you very much for it.
Elana says
Arianne, I’m so happy to be part of your Thanksgiving celebrations!
Raquel says
My boyfriend alergic to nuts. Any suggestion for alternative flour for the crust? Thanks so much!
Elana says
Angela, thanks for your comment! I’m so happy to hear that this pie is AMAZING!
Elana says
Raquel, here’s a link to my Nut-Free Pie Crust for you:
https://elanaspantry.com/nut-free-egg-free-pie-crust/
Enjoy!
Elana
Allison says
I recently made this recipe and I gotta say, this is hands-down the BEST paleo treat I’ve ever made. It tasted exactly like the real thing! The texture, flavor, and sweetness of the custard was spot on, and the consistency of the crust was perfectly pie-like.
I ended up making a few changes to the crust: I didn’t quite have two cups of almond flour in the house, so I modified it a bit with coconut flour, walnuts, and cashews. I also like my crust a little sweet, so I drizzled in a touch of honey.Lastly, I had some trouble getting it to “clump” into dough (made the mistake of melting my coconut oil, and the addition of the honey may have affected it too), so I added a few little pats of frozen butter to bind it up.
All in all, a really great recipe! I am considering making this again for my family at Thanksgiving.
Elana says
Allison, I’m so happy to hear this is the BEST paleo treat you’ve ever made!
Gabrielle says
Hello,
I’ve made this pie a number of times now and it is just so delicious! I love pumpkin pie but can’t eat dairy or gluten so this is perfect. I have served it to many people who didn’t know it was paleo or aren’t into “health food” desserts and they have all loved it.
The only issue I seem to have is that it takes WAY longer than the recipe suggests for cook time, probably double. It may be attributed to living at high altitude? I live at 7,000ft in Santa Fe, NM. Anyone else have this issue?
It hasn’t ruined any of my pies but just takes more time than I’d like. More of a comment than issue, though if you have any thoughts that’d be great.
Thank you!
Melissa says
Gabrielle, I live in Durango and just baked a pie with a recipe very similar to this tonight. It took MUCH longer to bake, so I think it is the altitude. Funny that I was thinking my recipe comments should have included that it took much longer, but the notes I made beside the recipe were when I lived in AK at sea level. The difference in this recipe (besides the crust) and the one I used is that I used cream instead of coconut milk, pure sugar instead of honey and used pumpkin pie spice from Trader Joes.
Roger Costello says
It took a lot longer than 45 minutes to bake, more like 90 minutes. I live at low altitude, so the longer time is not due to altitude.
jamie says
I live in Albuquerque, and my pie is STILL in the oven- it’s taking FOREVER!
Jeannie shaver says
I live at sea level too and it takes a lot longer to bake for me too. Refrigeration def helps. It doesn’t come out of the oven looking like a cracked traditional pie.
But it’s hands down the best pumpkin pie I’ve ever had. We’ve devoured many of them over the fall!!
Dale Engelberg says
i use Elana’s recipes very frequently. i live in Tennessee. i’m not sure of the reason, but all recipes take longer than the posted time.
Elana says
Hi Dale, if this is a consistent issue you will likely want to get your oven temperature checked and recalibrated :-)
Janet Pope says
Great crust–and pie. I did add a bit of honey to try to appeal to my two teen-age daughters who are fairly “opposed” to gluten-free. Smile. Janet
Elana says
Janet, I’m so happy to hear this is great!
Valorie says
What can I use other than honey, tryING to stay away from honew and what kind of coconut milk did u use?
Tina says
I substitute Lakanto for any type of sugar, honey, etc. Due to having Candida and Cancer since I can’t have any sugar at all. (It feeds both the cancer and Candida) This is a natural sugar that comes from monk fruit and your body does not register it as sugar. As my daughter says, “It tastes better than sugar!” Get it on Amazon. It substitutes perfectly in equal measurements. Enjoy!!
Patricia says
Tina,
Google the benefits of Broccoli Sprouts as a super antioxidant that has been shown to effectively beat the cancer cells down. As for the Candida, Chlorella is an excellent choice for elimination of all types of molds in the body. Hope this helps in addition to your healthy, sugar free diet. :)
C says
I plan to use date paste. In my experience the taste goes excellently with pumpkin, and it’s high in fiber and nutrition, which makes it one of the few real sugars that makes my body actually feel good.
You could also try erythritol with a little molasses for a diabetic or candida friendly version.
kelly says
Is this going to taste like to much Honey? I”m afraid the Honey is going to overpower the yummy pumpkin flavor. Can I substitute brown sugar or?
Elana says
Kelly, I haven’t tried that so not sure, but this pie tastes perfect to us :-)
Cindi says
Be sure to cook in glass pie container and cook on the middle rack to ensure even cooking :)
Elana says
Cindi, thanks for those tips! I use a glass pie pan and link to it in the instructions portion of the Paleo Pie Crust recipe :-)
Sarah says
This recipe was great! I added a packet of gelatin to the filling mox and it was fantastic!
Be sure to shake your coconut milk before you open it so it isn’t watery. I use Chaokoh coconut milk in the carton; this and the Aroy-D coconut milk (also in carton) are the only pure coconut milks I can find. They are guar/xanthan gum free and not watered down. Anything in a can usually has added gums or preservatives or is watered down. They also taste better than anything you’ll find at Whole Foods or the supermarket. Whole Foods coconut milks are gross. The best price I can find is at Thai Import Foods: http://importfood.com/naturalcoconutmilk.html
Thank you for this recipe! My boyfriend said it’s the best pumpkin pie he’s ever had.
Melissa says
Hi Sarah,
Natural Value out of Sacrament, CA offers organic whole and light coconut milk in non-bpa cans, no added anything…just pure delicious coconut milk. They offer other items as well, too, and can be found in regular stores around here. Hope this note helps…:)
Lisanne says
Trader Joes also has canned coconut milk with no additives.
Elana says
Thanks for your comments! Be sure to use full fat coconut milk. This recipe will not work with lite coconut milk :-)
Patricia says
Hi. I read your helpful comment about not using lite coconut milk. I never use anything but Lite Coconut Milk by Hokan. I did however think to replace that amazing full fat with 2 Tblsp. Melted rBST free butter. The pie set up nicely and not one crumb left behind. I also followed someone’s suggestion and roasted my own fresh pumpkin with EVO, spices, organic cacao nibs and honey. What a delicious aroma while roasting and the delicate flavor was exceptional. Thanks for the tips!
Elana says
Thanks Patricia!