This grain-free and refined sugar-free recipe for Paleo Pumpkin Pie is a healthy, yet impressive Thanksgiving dessert that is surprisingly easy to make! 

Truth be told, I don’t love pumpkin pie.

I know, the horror.

Pumpkin Pie is an American classic, a Thanksgiving tradition, all of that. But I’d just much rather eat a chocolate cream pie, which is what I make for myself on Thanksgiving.

Yes, I make pumpkin pie for all the pumpkin lovers and make a chocolate pie basically for myself. Just kidding. Sort of.

But even I like this paleo pumpkin pie. I like the creaminess from the coconut milk, I like that it doesn’t taste like a bucket of sugar was added and overall I like knowing that I’m not going to develop diabetes from eating it.

Especially if I have more than one slice of Paleo Pumpkin Pie. Which, let’s be honest, I will.

Why this Paleo Pumpkin Pie recipe works:

  • This almond flour pie crust recipe is buttery and flaky, and comes together within minutes! No resting, no blind baking!
  • The paleo pumpkin pie filling is just sweet enough and the coconut milk adds an irresistible creaminess without feeling heavy.
  • A mix of cinnamon and pumpkin pie spice adds that bit of “autumn magic” we love about fall desserts.

Tips for making the perfect Paleo Pumpkin Pie:

  • When buying canned pumpkin, make sure to check the nutrition label on the can. Go for organic and avoid “canned pumpkin pie mix” as it usually comes with added sugar, preservatives and all kinds of additives.
  • Make your own pumpkin pie spice by mixing 1/4 cup of ground Ceylon cinnamon with 2 tablespoons of powdered ginger,  2 tsp freshly ground nutmeg, and 1 tsp ground cloves. Add another teaspoon of allspice, for more of a “kick”. Store in a small glass container.
  • For a firmer pumpkin pie filling, use coconut sugar instead of raw honey. Note that this will make your filling darker.
  • Use leftover pie filling to make crustless pumpkin pie muffins.

How to make Paleo Pumpkin Pie:

 

paleo pumpkin pie recipe

Paleo Pumpkin Pie

Kiki Johnson
This gluten-free paleo pumpkin pie is the perfect easy dessert to bring to a Thanksgiving potluck or dinner! Easy and quick to make with my fool-proof almond flour crust. 
5 from 3 votes
Prep Time 15 mins
Cook Time 50 mins
Chilling 2 hrs
Total Time 1 hr 5 mins
Course Dessert
Cuisine American
Servings 10 servings
Calories 418 kcal

Ingredients
  

Pie Crust:

Pie Ingredients:

  • 1 can organic pumpkin
  • 1/2 can coconut milk
  • 1/2 cup raw honey or for a firmer filling try 1/2 cup coconut sugar
  • 3 eggs
  • 1 tbsp cinnamon
  • 1 tsp pumpkin pie spice

Instructions
 

  • Combine all ingredients until smooth and a dough is formed. I like to blend in a food processor so it becomes very fine. Press evenly into a pie pan. No need to bake first.
  • You can either blend in a blender/food processor or beat all ingredients by hand. Make sure there are no lumps.
  • Bake on 350 for about 50 minutes, or until the center is set.
  • Let cool and chill in the fridge for 2 hours. Top with whipped cream!

Notes

  • When buying canned pumpkin, make sure to check the nutrition label on the can. Go for organic and avoid “canned pumpkin pie mix” as it usually comes with added sugar, preservatives and all kinds of additives.
  • Make your own pumpkin pie spice by mixing 1/4 cup of ground Ceylon cinnamon with 2 tablespoons of powdered ginger,  2 tsp freshly ground nutmeg, and 1 tsp ground cloves. Add another teaspoon of allspice, for more of a “kick”. Store in a small glass container.
  • For a firmer pumpkin pie filling, use coconut sugar instead of raw honey. Note that this will make your filling darker.
  • Use leftover pie filling to make crustless pumpkin pie muffins.

Nutrition

Serving: 1sliceCalories: 418kcalCarbohydrates: 28gProtein: 13gFat: 31gSaturated Fat: 7gCholesterol: 71mgSodium: 50mgPotassium: 162mgFiber: 6gSugar: 17gVitamin A: 6780IUVitamin C: 2.1mgCalcium: 134mgIron: 3.5mg
Keyword easy paleo pie recipes, gluten-free pumpkin pie, paleo pumpkin pie recipe
Tried this recipe?Let us know how it was!
Paleo Pumpkin Pie | Want a healthy pumpkin pie recipe this Thanksgiving? Try this paleo, primal, gluten-free, grain-free treat! The perfect guilt-free dessert for the holidays and so easy to make ! #paleo, #Thanksgiving, #pie, #glutenfree, #grainfree

94 Comments

  1. Pingback: Top 40 Paleo Thanksgiving Recipes | Soundness of Body & Mind

    • The dough is way too flaky! I used a almond flour blend. Could that explain it?

      • dani stout Reply

        I’m not sure what an almond flour blend is, what is it blended with?

  2. I just made this. Are the ingredients suppose to make more than one pie? I have a ton of filling leftover.

    • dani stout Reply

      Oh my goodness, I used a deceptively large (from the picture) pan to bake mine, a tall springform pan. I totally forgot to make a note of that. I’m so sorry! But you can totally pour the filling into baking safe cups or dishes to make crustless pie! Again, sorry about that and please don’t hate me!

    • Hi Dani! I’ve got mine in the oven right now. It’s taking a lot longer than 50 minutes to set though. The only change that I made was using monkfruit granules instead of coconut sugar. Do you think it could have made that much of a difference?
      Also I love how easy the crust is! I’m awful at making traditional pie crusts. But this one worked well for me! Thank you!

  3. Sounds wonderful! Could you show measurements (ounces or cups) for those of use who make our own pumpkin puree? Coconut milk, too please 🙂
    Thanks!

    • dani stout Reply

      Hi Becky, if you click on the links to the products, it tells you the ounces.

      • Hi, I don’t see where the links are to the products…how many ounces for the pumpkin puree and coconut milk?

      • Hi Dani, there are no links to the products that I can see. I’m planning on making this over the weekend and would really like to know measurements too!

  4. This looks delicious! Will try it. I don’t know if you remember, but a few weeks ago you shared a TEDx talk clip with me of Teri Wahls. Thanks to you I am giving the Wahls Protocol a try! As a former vegan it’s been a bit of a rough re-entry, (the slower digestion is making it hard for me to eat the quantity of veggies I used to, but I think I just need to get used to it) but I believe I will reap health benefits that will make the change worth it. Thanks for opening my mind!

    • dani stout Reply

      This comment makes me so happy I could cry! I immediately took a picture of it and sent it to my fiancé. So many people have had success with the protocol Terry Wahls outlines and I’m sure you’ll be one of them. If you ever have any questions, need recipes or just want to chat let me know!

  5. Valeria Conshafter Reply

    Hi!
    Can I substitute almond milk for coconut milk?
    Thx

    • dani stout Reply

      I haven’t tried it, and almond milk is not as thick as coconut milk. It might work though.

      • Jess Chartraw Reply

        Hi! I just made this tonight and used Almond milk. It was a bit runny so I added an extra 1/2 cup of pumpkin purée I had. It looks amazing and I can not wait to have it tomorrow!

      • 5 stars
        Looks delicious! The link for how much pumpkin no longer exists. Can you please tell me how much (oz or cup)pumkin is needed. I have two different sized cans of pumpkin. Coconut milk too please. Thanks!

    • dani stout Reply

      That probably won’t work because it’s not thick enough.

      • Tiffany C Seelig Reply

        Is canned coconut milk the same as coconut milk? Or is it in the refrigerator section?. Stasia question about canned coconut cream made me think that canned coconut milk is not what your talking about. Thanks!

  6. NobelSneakers Reply

    This recipe looks amazing! I’m not completely Paleo, so I’d like to replace coconut milk with Heavy whipping cream. Would that work?

    • dani stout Reply

      I think I used a 9 inch? Not positive since I actually broke than pan, sorry!

  7. Could I use almond milk instead of the coconut milk? Not sure how the consistency would be?

    • dani Reply

      I think it might be too watery. Coconut milk has that thick layer of cream, you know?

      • I don’t have coconut milk. I have almond milk. I may have to run to the store. Tomorrow is Thanksgiving day. Thanks

  8. Looks great.

    What kind of almond flour did you use? It looks like blanched fine ground. Do you think Trader Joe’s almond meal would work? Also, is the picture of the actual pie you baked using this recipe? The crust looks amazing.

    Thanks in advance!

  9. Gina Storrud Reply

    Could I make this a day or two in advance or would it not hold up right?

  10. Your recipe says to bake the crust first, but how long and at what temp? Then I see a comment above that says not to bake the crust first. Can you clarify, please?

  11. Any suggestions for a different flour?? Both my mom and I cannot have almond but are gluten free, nightshade free and are looking for a recipe to fit our needs!

  12. Hi, I was wondering what you could use to replace the Honey in this recipe? Stevia, Swerve etc. Thanks.

  13. Do you have a recommendation for substituting almond flour? My daughter has an almond allergy but I’m hoping to make this for thanksgiving!??

  14. i just made this and it turned out beautifully except the filling separated from the crust by about 1/8″. Is there any way to prevent that from happening? Tastes great, but it doesn’t look as pretty.

    • dani Reply

      Sorry about that! I’m not sure why that happens for some people. For me it always sticks but when baking there’s so many factors, even oven temperatures (set at the same temp), altitude, etc.

  15. You don’t get diabetes
    From eating sugar, please don’t reference a disease that you don’t understand anything about. My son is insulin dependent, it is an autoimmune
    Disease, he didn’t get it from sugar. So rude

    • dani Reply

      Actually, a lot of people do get diabetes from high sugar diets. This is a fact.

      • Type 2 diabetes can be caused by excess glucose consumption. Type 1 diabetes is autoimmune.

    • What size can of the pumpkin do you use. I couldn’t find a link to click on to see the measurements. I only have the large cans on hand, so I just need to know if I should divide it and use the rest of the pumpkin for something else. Thanks! Really excited to try this recipe!

  16. How do you think coconut flour would do instead of almond flour for crust?

  17. Anna Crafton Reply

    Made this for my family for Thanksgiving! It was pretty good and I really enjoyed getting to make something paleo/healthy as I don’t really cook much myself. I also used a 8 1/2 inch pan and there was a little batter left over but not much. It worked pretty well.
    Thanks for sharing!

  18. Any substitute for the butter? We are dairy and margarine free. Would coconut mana work?

  19. I am not paleo at all, but I am a sucker for about any vegetable (other than peppers)…. However, this Thanksgiving for the first time ever, I am accommodating both a gluten allergy and a lactose intolerance. I am in over my head a bit, but I still want to make it special since this is the first year to endure the gluten allergy for the one person- and this actually looks like I might be able to pull it off even with everything else Thanksgiving!
    I was wondering of the crust would hold if I used ‘Smart Balance’ “butter” which is what I have on-hand? And if you have a healthier alternative, I would be all ears as well for the next time (assuming it’s as good as it looks and sounds).

    • dani Reply

      I don’t recommend Smart Balance because it’s super unhealthy. What about pastured lard?

  20. Could regular sugar work in the place of coconut sugar? I have all the other ingredients and and forcing myself to not tackle Whole Foods this close to thanksgiving haha

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  24. If I used a remade gluten free crust – would you think I need to bake it prior to adding the filling? I am baking for a family that has a variety of dietary restrictions – gluten free, dairy free, sugar free (low sugar due to diabetes) and nut free. Do you think using Stevia in place of coconut sugar would work?

  25. I used coconut sugar (blonde) in my pie and although it was delicious, was extremely dark. My husband thought it looked like chocolate pie. I will try a different sugar next time. Thanks for the recipe!

  26. I made this pie today and won’t be serving it until tomorrow. Is it best to put it in the refrigerator or should I keep it out overnight?

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  29. the crust was horrible 🙁 very bitter. I can usually tolerate not-so-great recipes but this one i couldn’t. I actually had to throw it away. I wish I knew what happened.

  30. the pumpkin pie recipe needs to be more clear about what a can is .Cans vary ,I used the size of the pumpkin can ( 15 oz) way too much! ruined! Had to start over! What ,where to trying to make hard Try being more precise and use oz measurements

    thanks

  31. Pingback: The Best Healthy + Gluten Free Pumpkin Pie Recipe!

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  35. Would refrigerator coconut milk, like what you would drink work instead of canned?

  36. Could please specify how many ounces for the tin of pumpkin and tin of coconut,I can’t find it anywhere and I would love to make this for thanksgiving

  37. This looks delicious and I’m so excited to try it for Thanksgiving! It is my first since attempting the Paleo lifestyle. ? I want to try to make this a few days in advance, since my oven will be working around the clock on Thanksgiving Day. Do you think it would hold up well? I assume I should refrigerate it after it cools? Thanks for any advice!

  38. Pingback: Mini Pumpkin Pies - Practical Family

  39. Hi there, does the butter need to be cold or room temp to make the crust? Can’t wait to try this recipe for my brother in law for thanks giving! Thanks so much!

  40. Pingback: 24 Healthier Thanksgiving Recipes That Are Actually Delicious | Healthy Life

  41. Maria Klasinski Reply

    I have a can of lite coconut milk…do you think that’s okay to use.

  42. The filling is delicious, but it sure does make a large amount and it could have used more spices. I had a hard time getting the crust even, but it worked out. I’m excited to serve this up with some whipped cream after our Thanksgiving dinner!

  43. I used organic coconut cream instead of coconut milk. I also used organic coconut palm Syrup instead of honey. I used coconut oil for the crust but should have gone with butter. It was a little too oily tasting. Overall I loved the recipe!

  44. I love the piecrust portion of this how do I cook the pie crust four different pies

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  48. 5 stars
    This looks wonderful! do you think i can make it with cooked sweet potato instead of pumpkin?

  49. Is the idea with the half can coconut milk to use mostly the cream that’s on the top?

  50. Do you a suggestion for an egg replacer that would work great in this recipe?

  51. Hello! Strange question. What size can did you use for the coconut milk? I’m an American living in Austria. I tried to google canned coconut milk but they seem to be different quantities. Thanks!

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