Healthy Paleo Pumpkin Pie

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 crust uses almond flour in place of traditional white all-purpose flour and coconut oil instead of butter. It’s lightly sweetened with coconut sugar.

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

This healthy pumpkin pie with homemade almond flour crust is incredibly simple to make. All you need are a couple of bowls and a food processor!

Start by preheating your oven to 350F.

To make the crust, mix the almond flour, cinnamon, salt, and baking soda in a large bowl.

In a separate, smaller bowl, mix the eggs, coconut sugar, and coconut oil together.

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!

• Vegan Pumpkin Pie
• Paleo Pumpkin Bread
• No Bake Pumpkin Pie Bites
• Healthy Mini Apple Pies

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