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.
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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.
Ginger says
I tried this recipe for the first time for our Thanksgiving dinner. It was great and got rave reviews.I have to admit that I was a little concerned when I saw the coconut oil bubbling from the crust during cooking and that the filling was a bit loose, which could have been because I didn’t have full-fat coconut milk, but after 2 hours of chilling the filling set up and it was absolutely yummy. I highly recommend this recipe and can’t wait to make it again for Christmas…. Maybe even a pumpkin soup.
Elana says
Ginger, thanks for letting me know that this pie got rave reviews at your Thanksgiving dinner :-)
Erin M says
We made this for Thanksgiving and it was an absolute hit. I appreciate how simple the pie crust is and the fact that you bake all at once instead of separately. This was a win and will definitely make again – Thank you Elana!
Elana says
Erin, thanks for letting me know this pie was an absolute hit at your Thanksgiving table :-)
Veronica says
Hello,
Has anybody tried using yacon syrup instead of honey? I am pre-diabetic and, although honey is much better than sugar, I read that yacon is even better than honey (lower glycemic index value). Any suggestions as to how much I should use if I do?
Thank you.
Elana says
Veronica, thanks for your comment! I’d love to know that too :-)
Mimi says
Can I use coconut cream instead of coconut milk?
Elana says
Mimi, I haven’t tried that so not sure :-)
Lisa says
I made this using coconum cream and it worked beautifully.
Elana says
Thanks Lisa!
Sara Leeds says
This looks great! Can I sub almond milk for the coconut milk here?
Elana says
Sara, I haven’t tried that so not sure :-)
Elly says
When making this pie with the referenced paleo pie crust, do you bake the pie crust before filling and then bake again with the pumpkin filling in it?
Elana says
Elly, I pour the pie filling into the raw crust and then bake :-)
Sarah says
Elaina, have you ever frozen a pie after cooking it? I’m cooking my pie pumpkins today and wondering if I should freeze the purée or just go ahead and make the pies then freeze them for Thanksgiving.
Elana says
Sarah, I haven’t tried that so not sure :-)
Steve Milberger says
I usually double the recipe and freeze one of the pies after they are done baking. They freeze and thaw well.
Elana says
Steve, thanks so much for stopping by with that helpful comment :-)
Michelle says
Is this pumpkin pie filling shelf stable? Does it require refrigeration?
Elana says
Michelle, I don’t think so, I refrigerate mine :-)
Michelle says
Ok the reason I’m asking is I’m wanting to do some cottage bakery things and you can’t do things that require refrigeration so I was curious if this recipe requires refrigeration!
Sarah Faken says
My whole family loves this recipe! After the first couple pies I noticed that it didn’t last long with six of us and that no one ate the pretty crust…..only the crust on the bottom. To solve this problem I used a 9.5 x 13.5 glass dish and prepared one pie crust recipe (from Elana’s site). I did pre-bake it for 12 minutes at 350 degrees. I then doubled the pumpkin pie recipe above and cooked it for 1 hour at 350 degrees. It turns out perfect every time and my kids don’t waste the nutritious crust! Thank you Elana for another wonderful recipe!!!
Elana says
Sarah, what a great idea! And thanks for letting me know that your whole family loves this pie!
Robyn G says
This recipe is fantastic. My husband has been eating a slice of pie every day since Thanksgiving and has learned to make it for himself because he doesn’t want to go a day without it. We use half as much for the crust because we prefer a thinner crust and we melt the coconut oil so that’s its liquid – that way we don’t need to use the food processor for the crust. For the filling we use 3 teaspoons of “Pumpkin spice” instead of the other spices. Also, be sure to use full fat canned coconut milk for the best results. It sets up right away when we use the canned kind. Even our non paleo friends are in love with this recipe : )
Elana says
Robyn, that’s amazing! Thanks for letting me know your husband has been eating a slice of this pie every day since Thanksgiving because he doesn’t want to go a day without it!