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:

For a 9-inch pie dish:

Pie Crust:

  • 2 cups almond flour
  • 1 egg
  •  2 tbsp butter (or coconut oil)

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.

Pie Ingredients:


  1. You can either blend in a blender/food processor or beat all ingredients by hand. Make sure there are no lumps.
  2. Bake on 350 for about 50 minutes, or until the center is set.
  3. Top with whipped cream!


  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!

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

    • dani stout Reply

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

  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

    Can I substitute almond milk for coconut milk?

    • dani stout Reply

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

    • dani stout Reply

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

  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. Gina Storrud Reply

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

  9. 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!

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

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

  12. 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.

  13. 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.

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

  15. 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!

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

    • dani Reply

      I haven’t tried a substitution. That might work, or coconut oil.

  17. 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?

  18. 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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