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    Home » Desserts

    Paleo Pumpkin Pie

    October 18, 2018 Updated: July 8, 2021 by Lisa Wells / 34 Comments

    easy homemade pumpkin pie

    This paleo pumpkin pie recipe is perfect for Thanksgiving. It's a family favorite that's gluten-free, grain-free, dairy-free, and refined sugar-free.

    Paleo Pumpkin Pie is a quick and easy gluten-free pumpkin pie recipe for fall or Thanksgiving. It's grain-free and refined sugar-free.

    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 the cranberry 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 in a  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. That way 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.

    Paleo Pumpkin Pie Recipe - This paleo pumpkin pie is a quick and easy gluten-free pumpkin pie recipe for fall or Thanksgiving. It's gluten-free, grain-free, and refined sugar-free.

    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 cream for a decadent holiday dessert. This post contains some affiliate links for your convenience. Read my full disclosure policy here.

    Paleo Pumpkin Pie Recipe - This paleo pumpkin pie is a quick and easy gluten-free pumpkin pie recipe for fall or Thanksgiving. It's gluten-free, grain-free, and refined sugar-free.

    Paleo Pumpkin Pie Recipe

    The best paleo pumpkin pie recipe for the holidays! It's easy to make and a real crowd pleaser.
    4.58 from 26 votes
    Print Save Email
    Prep Time: 10 mins
    Cook Time: 50 mins
    Total Time: 1 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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    « Paleo Cornbread Recipe (Gluten Free, Grain Free)
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    Reader Interactions

    Comments

    1. Michelle

      January 25, 2014 at 9:35 am

      For the Pumpkin pie can you use egg whites... I can't have egg yokes

      Reply
      • Lisa

        January 25, 2014 at 6:30 pm

        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!

        Reply
    2. Dena

      November 28, 2014 at 1:25 pm

      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.

      Reply
    3. song sparrow

      November 30, 2014 at 12:23 pm

      This looks really yummy! If I eat limited dairy (not strict Paleo) what would I substitute for the coconut milk - whole milk? cream?

      Reply
    4. Joan

      November 09, 2015 at 8:46 am

      Would almond milk work instead of coconut milk?

      Reply
      • Lisa

        November 13, 2015 at 1:36 pm

        Hi Joan, I have not tested this recipe with almond milk so I don't know if it would work.

        Reply
    5. Irina

      October 18, 2016 at 2:39 am

      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!

      Reply
      • Lisa

        October 18, 2016 at 2:29 pm

        What a great idea, Irina! I'll have to try it with roasted Kabocha!

        Reply
    6. Janice

      November 21, 2016 at 11:03 am

      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.

      Reply
    7. Heather

      November 24, 2016 at 11:37 pm

      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!

      Reply
    8. Susan

      November 25, 2016 at 9:58 am

      I made this yesterday. Super easy and so delicious. I substituted honey with Stivia. Thank you for your recipe.

      Reply
    9. Janelle

      November 08, 2017 at 4:17 pm

      5 stars
      Delicious! Turned out well. I substituted coconut oil for ghee for the crust and baked 60min. My non-paleo friends liked it too!

      Reply
    10. Sabrina B

      November 21, 2017 at 5:13 pm

      5 stars
      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
    11. Liz

      November 23, 2017 at 4:30 pm

      5 stars
      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
    12. Anne

      November 23, 2017 at 7:43 pm

      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.

      Reply
    13. Sarah

      October 26, 2018 at 10:01 pm

      5 stars
      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

        October 27, 2018 at 12:40 pm

        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
    14. Michelle

      November 11, 2018 at 8:33 am

      Are the nutritional facts for 1 slice, or the entire pie? Thank you!

      Reply
      • Lisa

        November 16, 2018 at 4:57 pm

        It's for one serving, Michelle.

        Reply
    15. Cami

      November 11, 2018 at 5:20 pm

      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

        November 16, 2018 at 4:56 pm

        Cami, it needs to be soft enough to mix into the almond flour. If your coconut oil is hard I would melt it.

        Reply
    16. Blair

      November 13, 2018 at 10:27 am

      5 stars
      Hi there! Do we need to use coconut milk from a can or coconut milk (like almond milk?)

      Thanks!

      Reply
      • Lisa

        November 16, 2018 at 4:51 pm

        Hi Blair, you need to use canned coconut milk (it's thicker). I linked to the brand I use in the recipe.

        Reply
    17. Teresa

      November 15, 2018 at 9:36 pm

      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?

      Reply
      • Lisa

        November 16, 2018 at 4:50 pm

        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!

        Reply
    18. Kim

      November 21, 2018 at 9:58 am

      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!!!

      Reply
    19. Candice

      November 22, 2018 at 12:52 pm

      4 stars
      The filling was a good flavor and texture. The crust got soft and kind of melted into the pie filling. Not bad though.

      Reply
    20. Brianna Eason

      November 23, 2018 at 10:05 pm

      5 stars
      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
    21. Terry

      October 07, 2019 at 1:06 pm

      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

        October 07, 2019 at 2:13 pm

        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!

        Reply
    22. Meg

      October 20, 2019 at 8:01 am

      5 stars
      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

        November 12, 2020 at 3:18 pm

        By any chance you add more milk or something to substitute the 1/4 of honey/maple syrup? Thanks

        Reply
    23. Barbara

      November 12, 2020 at 9:08 am

      That sounds delicious, I can’t wait to try it. The coconut milk is the can one or jus the Tetra pack?? 🙂 thanks

      Reply
      • Lisa

        November 16, 2020 at 1:47 pm

        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).

        Reply

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