A healthy paleo-friendly pumpkin pie recipe that is easy to make, healthier than the traditional recipe, and is made gluten-free and dairy-free with an almond flour crust and fresh pumpkin filling! This simple pie is quick to make and is the perfect thanksgiving dessert!
OH YES. You better believe I’m about to come at you with one of my favorite recipes I’ve ever made for the blog.
Healthy. Paleo. Pumpkin. Pie.
You all know I have been loving all things pumpkin this holiday season. I’ve shared paleo pumpkin muffins, no bake pumpkin bites, and pumpkin oat bars. Just to name a few. So I think it’s pretty safe to say I love pumpkin season.
I used to be intimidated to make my own pie. ESPECIALLY the crust. This paleo pumpkin pie recipe uses my go-to paleo pie crust that I’ve perfected over the years. It truly is so simple to make. I promise it’s worth the little bit of extra effort.
And there’s something so special about sitting down to enjoy a completely homemade dessert with your family and friends over the holidays.
I’ve made some simple swaps to the traditional pumpkin pie recipe to make this recipe a bit lighter and keep it dairy and gluten free. But I promise no one will EVER know the difference.
Just top this pumpkin pie with some coconut whipped cream or ice cream and you have the perfect end to your Thanksgiving meal!
What makes this pumpkin pie paleo?
This pumpkin pie is considered paleo because it is:
- Dairy free
- Gluten Free & Grain Free
- Refined sugar free
The pumpkin pie filling uses coconut cream instead of evaporated milk (seriously, what is that stuff!?) or heavy cream. I promise, there’s no coconut taste though! It’s naturally sweetened with coconut sugar instead of traditional white sugar.
The recipe does call for eggs in both the crust and the filling. I do have another pumpkin pie recipe that is completely vegan! Check out my vegan pumpkin pie (with gingersnap crust!) here.
How to make this healthy pumpkin pie
Start by preheating your oven to 350F.
To make the crust, mix the almond flour, cinnamon, salt, and baking soda in a large bowl.
Add the wet ingredients to the dry, almond flour mixture and mix until combined. A ball shape should form. Press the dough into a well greased pie pan. You do not need to pre-bake the dough.
To make the filling, add ALL pie ingredients into the food processor and process until smooth. Then, pour the mixture into the raw pie crust.
Bake the pie for 45 – 55 minutes. Almond flour does brown faster than regular flour crust, so you may need to cover the edges while it’s baking. The pie is ready once the center has set. It’s ok if it is still a little jiggly when you remove it from the oven. It will continue to set as it cools.
Serving your pumpkin pie
Pumpkin pie can be served chilled, at room temperature, or slightly warmed in the oven. It’s totally up to your personal preferences.
I love to serve pumpkin pie with homemade coconut whipped cream. It’s super simple to make – all you need is a mixer and a can of coconut cream. Store bought whipped cream (or a dairy free alternative) also works perfectly!
As with any pie, it’s also delicious with a scoop of vanilla (or your favorite flavor) ice cream.
Or, if you’re feeling simple, it’s perfect eaten on its own as well.
How to store paleo pumpkin pie
This pumpkin pie can be stored in the fridge or on the counter at room temperature.
It will stay good for about five days. But trust me, it wont last that long!
If you liked this recipe, you’ll want to try these!
If you make this recipe, be sure to comment below and let me know how it was! Also tag @erinliveswhole on Instagram and use the hashtag #erinliveswhole so I can see it and feature you!
Recipe by Erin Morrissey and Photos by The Mindful Hapa
- 2 cups fine almond flour
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1 egg
- 2 tbsp coconut sugar
- 1/4 cup coconut oil melted.
Pumpkin Pie Filling:
- 1 – 15oz can of pumpkin puree
- 2/3 cup coconut sugar
- 2 eggs
- 2/3 cup coconut cream OR top of 1 can of coconut milk (just the hard part that settles at top of can after being refrigerated overnight or for 4 hours. You want it to be hardened or very thick cream)
- 2 Tbsp arrowroot starch (sub cornstarch)
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp nutmeg
- 1/4 tsp ground clove
- 1/4 tsp salt
- Heat oven to 350F. Prepare + grease an 8-inch pie dish* see note for larger pie dish.*
- For the crust, mix together almond flour, baking soda, cinnamon and salt in a large bowl.
- In a small bowl, whisk egg, coconut sugar and coconut oil.
- Add wet ingredients to dry and mix until completely combined and ball shape forms.
- Form into well greased pie pan.
- Start making the pie filling by adding all ingredients to a food processor. Alternatively whisk by hand or use a blender.
- Blend together until completely smooth.
- Pour pie filling into the raw crust.
- Bake for 45-55 minutes, if edges start to brown, cover them with foil.
- Take out of oven once center has cooked – it will set more as it cools.
- Let cool completely before serving (I do this in the fridge so it firms up).
- Store in fridge for up to 5 days.
* If using larger than an 8 inch dish, I recommend 1.5x the recipe. Not necessary but will fill out the dish more and give more crust.
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