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.
Julie says
This pie is excellent. Not only did my picky, sad eating father in law love it, he took the rest home with him!!! That is a testament to how delicious this pie is. To suit my personal tastes, I added 1/2 tsp of allspice (I like a clove-y pie) and a tsp vanilla. Came out great. It’s so easy to make I’m going to bake another tomorrow for breakfast. Thanks!!!
Elana says
Thanks for letting us know this was excellent and that all of your guests enjoyed it Julie!
Gayle Bacquet says
Made this for the first time today and was the perfect dessert for our grain free Thanksgiving Dinner. Delicious. No one could tell was grain free!!
Elana says
Gayle, glad to hear this was the perfect dessert, and that no one could tell it was grain-free!!!
Elana says
Thanks Ellie! How much nutmeg was in the cake you mention above that you had an issue with?
Robyn says
Help – need some clarification please. My pumpkin pie is cooling at the moment – it smells amazing. Once it’s cooled it says to refrigerate it. Should it be refrigerated covered or uncovered? Thanks for any help!
Elana says
Robyn, no need to cover :-)
Lisa E says
Has anyone tried doing these in Mini size versions? Any suggestions on attempting? Thanks!
Elana says
That sounds so cute Lisa :-)
Vanessa says
Hi, I made them in a regular muffin pan, they turned out great, I am thinking to do that for Thanksgiving.
I cut the dough with a round glass (didn’t have any cutters) slightly larger than the muffin cavity, and place the disk in the cavity, if it breaks just fix it with your fingers, easy. Hope this helps.
Elana says
Vanessa, that sounds amazing :-)
Lisa E says
I love it Vanessa. Did you use the same Paleo Pie crust recipe?
Diane says
Can you use any kind of nut milk like cashew milk instead of coconut milk
Elana says
Diane, I don’t think those will have enough fat to work in this pie :-)
Sheva Balkany says
I’ve tried them in mini- amazing!!!! Only thing I altered was cooking time. Thanks Elana!
Elana says
Sheva, you’re welcome! I’m so happy to hear that it’s amazing :-)
diona says
Can sweet potato’s be substituted for pumpkin and heavy cream for the coconut milk?
Elana says
Diona, I haven’t tried that so not sure, if you do please let us know how it goes :-)
Elliejoon says
Yes have subbed sweet potatoes and heavy cream; both work beautifully. Sweet potato is a bit denser so added one to two more tablespoons of cream or coconut milk.
Elana says
Thanks Elliejoon!
Irena says
Hi Elena,
Thank you for the recipe, it is delicious!
I have originally made it for my work colleagues, but my husband begged to leave all for us ? He liked it so much!
For the pie crust I had to add one more egg to bind it. I have used butternut squash for filling. There was a bit more filling then necessary, but maybe I could have stretched the crust more. It baked as recommended 45 minutes and it was enough. I live in Switzerland (not too high) and have used local products, it worked out great.
Still have few more pumpkins and butternut squashes, and will certanly do it soon again. Maybe my work colleagues will be luckier next time ?
Thanks Elana!
Elana says
You’re welcome Irena! So glad that your family enjoyed this recipe :-)
Florence says
I used King Arthur Almond Flour found at Earth Fare. Prepping the crust was easy. My food processor bowl cracked so I’ve been using my blender. I love that the dough was a press one. I’ve had others where you had to roll them and I hated the prep, so did my feet. I also liked that I had all the ingredients and these were pantry stables. I baked the pie for 60mins. The top set but the filling was still runny. I place it back in the oven for an extra 30 minutes. ( I live in FL). I typically find that cookbook authors who post their recipes online usually has one special ingredient that is difficult to locate which you need only need a teaspoon or less to make a recipe and they seem to think their recipe is out of this world with no comments. I think it needed a little more honey. Other than that it was very good. Thank you for creating this.
Elana says
Thanks Florence! Glad to hear this was very good :-)
Pam says
I don’t have a food processor so I was glad to see that Florence used her blender. Anything I should know about using the blender? Would a mixer also work? Also I noticed someone else wanted to know about freezing the pie – I need to make ahead for Thanksgiving. Have you tried doing that yet and what were the results if so?
Julie says
I mixed everything by hand, no blender or mixer! I’m too lazy to get those things out and clean them lol. It came out perfectly.
Elana says
Julie, glad to hear this was perfect!
Jamie says
What is the pie crust recipe you are using for your pumpkin pies?
Elana says
Jamie, here’s a link to the crust recipes that I use:
https://elanaspantry.com/paleo-pie-crust/
https://elanaspantry.com/nut-free-egg-free-pie-crust/
Enjoy!
Elana
Caroline says
Amazing recipe I made it and we all love it!!Thank you
How much calories in one slice ?
Elana says
Thanks Caroline! Glad to hear you all love this recipe! For more on nutrition info please see this post:
https://elanaspantry.com/nutrition-information/
Have a lovely day!
Elana
Valerie says
Made this last week and it was the best pumpkin pie we’ve ever had! The only changes I made were 1) I used honey nut squash instead of pumpkin and 2) I used a Tbs of Trader Joe’s pumpkin pie spice mix plus a few extra shakes of cinnamon and cloves. I also found I had to bake it an extra 10-15 min and then I turned off the oven and let it stay in the oven til cool but after that (and chilling in the fridge overnight), it was PERFECT! So creamy. And the crust is absolutely amazing — tastes just like wheat flour crust!!
Elana says
Valerie, thanks for letting me know this was the best pumpkin pie you’ve ever had :-)