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.
Jennifer says
Hello, I’m wondering if I could substitute liquid stevia in place of the honey as I am on a sugar-free diet. Is the honey there for texture or sweeting purposes? Thanks!
Elana says
Jennifer, I haven’t tried that so not sure if it will turn out well. If you do experiment please let us know how it goes. Here’s a link to my sugar-free recipes for you:
https://elanaspantry.com/diets/keto/
Enjoy!
Elana
Darla Hall says
Jennifer I was wondering the same thing. Did you try the stevia?
Nancy says
Wow. I almost made this without the crust because I thought “honestly, how good can a paleo crust be?”. Well, now I know better. This was absolutely delicious. The crust was a bit softer than “normal” crust, but it was so good. I’m looking forward to making this for every social engagement this fall. Yummm.
Elana says
Nancy, so glad to hear that this was absolutely delicious :-)
Stephanie says
Hi I am going to try this recipe for the first time and I am not sure if I need to bake the pie crust first? on the main recipe it says Unbaked for paleo pie crust, but when I click on the link it says to bake the crust for 8-12 minutes. Can you please clarify on that? Thanks!! Love all the reviews and cant wait to try it!
Stephanie says
I actually googled it and saw it makes sense to pre-bake or blind bake any custard type pie to avoid soggy crust. So I will plan to pre-bake crust it and see how it turns out! Thanks!
Elana says
Stephanie, I haven’t tried that. If you do I hope you’ll stop back by to let us know how it turns out :-)
Anya Leveille says
I also found this confusing…it says both to pre bake and NOT to pre bake the crust. =/
Elana says
Anya, you can simply use the raw Paleo Pie Crust, place the pumpkin filling in it, and then bake for the 45 minutes indicated for this Paleo Pumpkin Pie recipe.
ginger Aymond says
Can I bake this, cool it and then freeze it?
Elana says
Ginger, I haven’t tried that so not sure :-)
CJ says
I just made this and it was delicious and filling. I ate a tiny piece of it :-).
Because I am from the Netherlands, I had to convert the ounces and the fahrenheit.
So if anyone from the EU wants to make it, you have to use 226 grams of almonds flour for the crust (I used 200 gram cashews and 26 gram of coconut because I’m allergic and made the flour myself with a blender).
Turn the oven on 176 celcius and bake for 45 minutes.
Also because they don’t sell canned pumpkin here, I made it myself using butternut squash. Leave the skin on and slice it in quarters, bake it in a preheated oven on 176 celcius for an hour, scoop the pumpkins out and use a blender to make puree out of it. Follow the rest of the recipe and you’ll be fine.
Thank you for the recipe!
Elana says
You’re welcome CJ! Thanks for letting me know this is delicious :-)
annie says
thank you so much for sharing this. it made a big difference over the holiday since i only recently started paleo — and really missed things like this.
Elana says
Annie, you’re welcome! I’m so happy to be part of your celebration via this pie :-)
Donna says
Excellent recipe that was demolished after Thanksgiving dinner.
Elana says
Donna, I’m so happy to hear this was demolished after Thanksgiving dinner!
Elliejoon says
Love love this! I’ve been making my own gf foods for a couple of decades and for the last 2 yrs, paleo as well. I can’t have honey so I subbed 1/2 maple syrup + 2 tablespoons coconut sugar. And I add a pinch of cardamom to the spice mix. I also add 1 Tbsp. coconut sugar to the crust as well as 2 Tbsp grassfed butter for a slightly richer crust. To make a slightly denser, still VERY luscious pie, sub 1/2 cup cooked sweet potato for 1/2 cup of the pumpkin. DELISH!!!
I serve this with cinnamon-maple whipped cream. Also EXCELLENT (as many have discovered) for breakfast!
Darla Hall says
Would you mind sharing how you make the whipped cream?
Elana says
Darla, here’s a link to my How to Make Whipped Cream tutorial for you!
https://elanaspantry.com/homemade-whipped-cream-mason-jar/
Enjoy!
Elana
Kirsten Hiatt says
Thank you so much for this recipe. My whole family loved it!
Elana says
Kirsten, thanks for letting me know your family loved this pie!
Carolyn Borkowski says
WOW!! Even my non-paleo non-AIP hubby said this was awesome!! I made it pretty much as suggested with just one substitution: I skipped the nutmeg and substituted 3 tsp of pumpkin pie spice. I also made the following notes: I did not shake the coconut milk can, but instead used the “cream” from the top as I had noticed that many said their’s were liquid-y/didn’t set up, so I used the thickest part of the coconut milk. Mine came out perfect and was easily cut with a knife; not at all runny. I made it crustless and baked it at 350 for about 45 minutes in a glass pie pan until a knife tip inserted in the middle came out virtually clean. It was quite dark brown when done baking. This pie tasted exactly like the pie my Mom made (minus the crust, of course). Best new Paleo/AIP recipe of the year!! Thank you!!
Elana says
Carolyn, thanks for letting me know this pie tastes exactly like the pie your Mom made!