You guys this paleo pumpkin pie is just good. I dono’t even like pumpkin and I like this recipe.
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 vanilla 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 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.
Check out my other pumpkin recipes HERE.
Paleo Pumpkin Pie
Ingredients
Pie Crust:
- 2 cups almond flour
- 1 egg
- 2 tbsp butter or coconut oil
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
100 Comments
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The dough is way too flaky! I used a almond flour blend. Could that explain it?
I’m not sure what an almond flour blend is, what is it blended with?
I just made this. Are the ingredients suppose to make more than one pie? I have a ton of filling leftover.
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!
I just whipped up another crust and made another pie!
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!
Sounds wonderful! Could you show measurements (ounces or cups) for those of use who make our own pumpkin puree? Coconut milk, too please 🙂
Thanks!
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!
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!
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!
Hi!
Can I substitute almond milk for coconut milk?
Thx
I haven’t tried it, and almond milk is not as thick as coconut milk. It might work though.
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!
Do I neeed to bake the crust before I put the filling in it?
Nope! Not necessary.
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!
Can canned coconut cream be used instead of coconut milk?
That probably won’t work because it’s not thick enough.
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!
This recipe looks amazing! I’m not completely Paleo, so I’d like to replace coconut milk with Heavy whipping cream. Would that work?
Yep!
What size pie pan should I use?
I think I used a 9 inch? Not positive since I actually broke than pan, sorry!
Just made it. It was delicious and I doubled the recipe.
I’m so happy you liked it!!
Could I use almond milk instead of the coconut milk? Not sure how the consistency would be?
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
When you say mix all ingredients until a dough forms do you mean mix all the crust and filling ingredients together or separately?
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!
Could I make this a day or two in advance or would it not hold up right?
I think that’d be fine!
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?
Since butters not paleo do you think Ghee would work instead?
I’d try coconut oil.
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!
Cashew flour?
Hi, I was wondering what you could use to replace the Honey in this recipe? Stevia, Swerve etc. Thanks.
I recommend coconut sugar.
Do you have a recommendation for substituting almond flour? My daughter has an almond allergy but I’m hoping to make this for thanksgiving!??
Cashew flour, Trader Joe’s sells it.
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.
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.
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
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!
How do you think coconut flour would do instead of almond flour for crust?
Nope, it’s way too dry.
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!
So glad you liked it!
Any substitute for the butter? We are dairy and margarine free. Would coconut mana work?
I haven’t tried a substitution. That might work, or coconut oil.
Is this a 14.5 Oz can of pumpkin? Or the large can?
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).
I don’t recommend Smart Balance because it’s super unhealthy. What about pastured lard?
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
Sure
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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?
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!
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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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.
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
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By chance do you know a way of not using eggs for this recipe?
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Would refrigerator coconut milk, like what you would drink work instead of canned?
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
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!
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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!
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I have a can of lite coconut milk…do you think that’s okay to use.
Can you post nutritional info for this recipe? Thanks
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!
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!
I love the piecrust portion of this how do I cook the pie crust four different pies
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This is pie perfection!
This looks wonderful! do you think i can make it with cooked sweet potato instead of pumpkin?
Is the idea with the half can coconut milk to use mostly the cream that’s on the top?
Do you a suggestion for an egg replacer that would work great in this recipe?
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!
Since the author can’t seem to answer a simple question, or update her page after all these years for the MOST asked question (honestly, it’s been 9 years), I’ll answer it. The recipe is for 1 regular sized can of pumpkin. 15 oz.
I was looking for a pumpkin pie recipe that didn’t use refined sugar. This is excellent! And I don’t even like pumpkin pie! (Made it for my husband, but I wanted to eat it, too.) Next time I think I will cut down the amount of honey as it was actually sweeter than it needs to be. I used a ready made crust (not paleo, just convenient) and adjusted the spices to my liking. I’m looking forward to making it again soon, which I have never said about pumpkin pie before! Thank you!
Hello all! Anyone try this with maple syrup instead of honey by chance? I really want to make it but I don’t have honey and have a huge tub of maple syrup ??
It’s not Paleo if you add the butter.?
Yes it is.