by Lisa Wells / 34 Comments
This paleo pumpkin pie recipe is perfectfor Thanksgiving. It's a family favorite that's gluten-free, grain-free, dairy-free, and refined sugar-free.
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I always bake two pies for Thanksgiving — one pumpkin pie and one other flavor that I change every year. Having simple paleo recipes for all of my family's favorite holiday dishes (especially pies!) makes it so much easier to have a paleo-friendly Thanksgiving.
This paleo pumpkin pie is so quick and easy to prep. Once it's in the oven, I can start on thecranberry sauce and put together the second pie. And my pre-Thanksgiving prep is almost done.
Easy paleo pumpkin pie recipe
This homemade pumpkin pie recipe couldn't be easier. The crust only has two ingredients. And for the filling, you just dump everything ina food processor or blender and it comes together in just a few minutes. (See how easy it is in the video!)
This year I used canned pumpkin puree to make the pumpkin pie. I ran out of time and didn't get a chance to make homemade pumpkin puree. If you use canned pumpkin, make sure you get one that is just pumpkin, not pumpkin pie filling.
Using plain pumpkin puree, you can control what else goes in your pie. I substitute coconut milk and honey for the traditional cream and sugar in this recipe. And I use my own pumpkin pie spice blend.
The crust for this pie is made with almond flour. I like it because it's so simple and it doesn't overpower the filling.
Almond flour crusts, like anything made with nuts, can burn easily. So keep an eye on the crust and if it looks like it's getting too brown, cover the crust with a pie shield or some aluminum foil to prevent burning.
Serve this paleo pumpkin pie with coconut whipped creamfor a decadent holiday dessert.
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Paleo Pumpkin Pie Recipe
The best paleo pumpkin pie recipe for the holidays! It's easy to make and a real crowd pleaser.
4.60 from 40 votes
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Prep Time: 10 minutes mins
Cook Time: 50 minutes mins
Total Time: 1 hour hr
Servings: 8 slices (9-inch pie)
Course: Dessert
Cuisine: American
Diet: Dairy Free, Gluten Free, Paleo, Vegetarian
Author: Lisa Wells
Ingredients
For the crust
- 125 grams almond flour about 1-¼ cups
- 3 tablespoons organic ghee or coconut oil
- pinch of sea salt
For the pie
- 1 15- ounce can organic pumpkin
- ¾ cups coconut milk
- ½ cup honey
- 3 eggs
- 2 teaspoons pumpkin pie spice
- ¼ teaspoon salt
Instructions
Preheat oven to 325 degrees.
Mix crust ingredients until dough forms. Press into pie plate and bake for 10 minutes. Set aside to cool.
Add filling ingredients to food processor and process until smooth. Pour the filling into the crust and bake for 50 minutes, or until filling is just set. Cover crust with pie crust shield or foil if it browns too quickly.
Cool completely and refrigerate 2 hours.
Nutrition
Calories: 288kcal Carbohydrates: 26g Protein: 6g Fat: 19g Saturated Fat: 8g Cholesterol: 75mg Sodium: 102mg Potassium: 197mg Fiber: 3g Sugar: 19g Vitamin A: 8915IU Vitamin C: 2.8mg Calcium: 65mg Iron: 2.6mg
Keyword: Thanksgiving
Did you make this recipe?Please leave a star rating above and share your photo on social. I love seeing what you've made!
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Easy Paleo Gravy
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Reader Interactions
Comments
Michelle
For the Pumpkin pie can you use egg whites... I can't have egg yokes
Reply
Lisa
Michelle, I haven't tested it with egg whites - but it seems like it should work. If you try it, let me know how it turns out!
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Dena
Made this for Thanksgiving and it turned out great--tastes very much like an original pumpkin pie. I could taste the honey a bit, so I'd give it 4.5/5 stars for that--pretty sweet. But overall everyone loved it and it was so easy to put together! I used coconut oil instead of ghee for the crust.
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song sparrow
This looks really yummy! If I eat limited dairy (not strict Paleo) what would I substitute for the coconut milk - whole milk? cream?
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Joan
Would almond milk work instead of coconut milk?
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Lisa
Hi Joan, I have not tested this recipe with almond milk so I don't know if it would work.
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Irina
This was awesome! I just made it with roasted Kabocha instead, and used just 2 tbspoons of honey instead of half a cup, 'cause we need to decrease sugar intake right now and Kabocha is sweet already), and it turned out great! It did fall apart a bit during serving because we decreased the honey, but spoon-pie is fine!
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Lisa
What a great idea, Irina! I'll have to try it with roasted Kabocha!
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Janice
I just made this. It's amazing! I would say that it is super sweet. I think next time, I'll just add 1/3 C or 1/4 C of honey.
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Heather
Made this tonight for Thanksgiving and my husband loved it, we aren't paleo just trying a new recipe. My crust wasn't as pretty as yours though. I used maple syrup instead of honey and it tasted great. Thank you for sharing!
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Susan
I made this yesterday. Super easy and so delicious. I substituted honey with Stivia. Thank you for your recipe.
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Janelle
Delicious! Turned out well. I substituted coconut oil for ghee for the crust and baked 60min. My non-paleo friends liked it too!Reply
Sabrina B
thank you for this recipe, I need a paleo and non-paleo pumpkin pie so case closed on the paleo, already have a non paleo recipe, this looks wonderful and will help to keep me in check this Thanksgiving!Reply
Liz
This pumpkin pie recipe was so simple to make! My husband thought it was one of the best pumpkin pies he has ever had. Thank you for this recipe!Reply
Anne
When I made it, after 50 minutes, the coconut oil was a bubbling liquid across the center. I used almond flour/meal. Is that different than almond flour? The flavor was wonderful. I left it in the oven for another 15 minutes, but it never fully solidified.
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Sarah
I just made this and it is AMAZING. I followed the recipe exactly and prebaked my crust like you said but the crust ended up being a little mushy and had to be scooped onto each slice once plated. Any suggestions? Still a 5/5 for me even with the crust!!!Reply
Lisa
Yay, I'm so glad you love it! For the crust, it sounds like you might need a little more almond flour in the mix. Make sure you're using superfine blanched almond flour (here's the brand I use). The best way to measure it is by weight (see how I measure almond flour here), but if you don't have a scale just try packing the almond flour lightly when you measure it. Humidity can make a difference too so if it seems too wet add a little more almond flour. Hope this helps!
Reply
Michelle
Are the nutritional facts for 1 slice, or the entire pie? Thank you!
Reply
Lisa
It's for one serving, Michelle.
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Cami
Does the coconut oil for the crust need to be melted first? Seems like it would. Or does a Kitchenaid need to be used?
Reply
Lisa
Cami, it needs to be soft enough to mix into the almond flour. If your coconut oil is hard I would melt it.
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Blair
Hi there! Do we need to use coconut milk from a can or coconut milk (like almond milk?)Thanks!
Reply
Lisa
Hi Blair, you need to use canned coconut milk (it's thicker). I linked to the brand I use in the recipe.
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Teresa
Wondering if green banana flour can be substituted for the almond flour and, if so, what the ratio would be ¾ green banana flour : 1 almond flour?
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Lisa
I haven't tested this recipe with green banana flour so I don't know if it will work. If you try it let us know how it turns out!
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Kim
Ahh I have this in the oven now and I noticed it was a little more watery than yours. And I just saw your message saying canned coconut milk. Do you think it will still work. Bummed!!!
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Candice
The filling was a good flavor and texture. The crust got soft and kind of melted into the pie filling. Not bad though.Reply
Brianna Eason
Made this pie yesterday for Thanksgiving to take to my boyfriend's family's house. Was a little nervous to try out a new recipe for the first time on a big food holiday, but went for it anyway, and it turned out great! Listened to a few of the other comments and decided to use only 1/4 or almost 1/3 cup of honey, and the pie turned out perfectly, just like a traditional pie - you'd never know it was paleo. One other thing to note was that there wasn't much crust. I'm not sure if I just didn't think it out as much as I was supposed to, but it didn't make it all the way up the sides of the pie pan. Next time I'll probably add another 1/4 cup almond flour and more coconut oil, just to make enough. Great pie recipe though!!Reply
Terry
Hi Lisa,
When I read your recipe for the pumpkin puree you say you put it up in one cup containers. Can I use two for this recipe, or will that one ounce make a difference compared to a 15 oz can. Thank you.Reply
Lisa
It depends on how much moisture is in your pumpkin puree (canned pumpkin tends to be drier). To be on the safe side you can save a couple of tablespoons of pumpkin to make pumpkin spice lattes and/or strain a little of the liquid out of the coconut milk. Hope this helps!
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Meg
Love this recipe! I make it in a square baking dish and use 1/4 cup of maple syrup instead of the honey. Definitely satisfied my pumpkin craving 🙂Reply
Barbara
By any chance you add more milk or something to substitute the 1/4 of honey/maple syrup? Thanks
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Barbara
That sounds delicious, I can’t wait to try it. The coconut milk is the can one or jus the Tetra pack?? 🙂 thanks
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Lisa
Hi Barbara, it can be either as long as it's full fat coconut milk without any added ingredients. I usually use canned because it's easier to find ( I get it here).
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