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Home By Meal Dessert

Healthy Paleo Pumpkin Pie

★★★★★ 29 Reviews Recipe Print
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By: Erin11/1/21

This post may contain affiliate links. Please read my disclosure policy.

healthy pumpkin pie
healthy 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!

slice of pumpkin pie on plate

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.

healthy pumpkin pie

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!

ingredients for pumpkin pie

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.

making pumpkin pie

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.

cutting pumpkin pie

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

pumpkin pie slice
slice of pumpkin pie on plate
★★★★★ 5 from 29 reviews

Paleo Pumpkin Pie

Healthy Paleo Pumpkin Pie made with and almond flour crust and natural sugar! This simple pie is quick to make and will be the perfect healthy thanksgiving pie for your table!

Prep: 30Cook: 50Total: 1 hour 20 minutes
Yield 1 pie 1x
Print Pin it Rate

Ingredients

Crust

  • 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

Instructions

  1. Heat oven to 350F. Prepare + grease an 8-inch pie dish* see note for larger pie dish.* 
  2. For the crust, mix together almond flour, baking soda, cinnamon and salt in a large bowl.
  3. In a small bowl, whisk egg, coconut sugar and coconut oil.
  4. Add wet ingredients to dry and mix until completely combined and ball shape forms.
  5. Form into well greased pie pan.
  6. Start making the pie filling by adding all ingredients to a food processor. Alternatively whisk by hand or use a blender.
  7. Blend together until completely smooth.
  8. Pour pie filling into the raw crust.
  9. Bake for 45-55 minutes, if edges start to brown, cover them with foil.
  10. Take out of oven once center has cooked – it will set more as it cools.
  11. Let cool completely before serving (I do this in the fridge so it firms up).
  12. Store in fridge for up to 5 days.

Notes

* 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.

Author: Erin Lives WholeCategory: gluten-free, dessert, dairy-free
slice of pumpkin pie on plate

Did you make this?

Leave a comment below and tag @erinliveswhole on social media!

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There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I absolutely love and use myself. Thank you for supporting Erin Lives Whole, it helps keep this blog afloat 🙂

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Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Chelsea says

    Posted on 12/4 at 7:23 pm

    Loved this pie recipe, the coconut milk added something special in my opinion! 10/10

    ★★★★★

    Reply
    • Erin says

      Posted on 12/5 at 2:46 pm

      Hi Chelsea, so happy you loved it!

      Reply
  2. Eve says

    Posted on 11/29 at 8:01 am

    Hi! I would love to try and make this recipe but we don’t have any coconut sugar atm, can I substitute it for syrup?

    Reply
    • Erin says

      Posted on 11/29 at 5:02 pm

      Hi Eve, brown sugar would be your best substitution! Hope you can make it with that. Let me know how it comes out! 🙂

      Reply
  3. Ashley says

    Posted on 11/25 at 11:31 am

    Absolutely delicious! Made it exactly as the recipe called for and love it every time!

    ★★★★★

    Reply
    • Erin says

      Posted on 11/27 at 7:58 pm

      Hi Ashley, so glad you loved it so much! 🙂

      Reply
  4. Elizabeth says

    Posted on 11/23 at 10:33 pm

    This recipe deserves its high ratings. I used this filling recipe with a store-bought pie crust, and I can say that the filling is excellent! My husband, who is very picky about his desserts, absolutely loved it. Next time I will be trying the crust too. I kept it in the oven for 55 minutes because it didn’t seem very set, but once cooled it did set nicely. I also enjoyed the warm pie right out of the oven as a mousy/soufflé-like pie.

    ★★★★★

    Reply
    • Erin says

      Posted on 11/25 at 11:25 am

      Hi Elizabeth, so happy you both loved the pie! 🙂

      Reply
  5. Renee says

    Posted on 11/19 at 7:52 pm

    My 6 y.o. son and entire family loved this pie!

    ★★★★★

    Reply
    • Erin says

      Posted on 11/20 at 6:39 pm

      Hi Renee, so happy everyone enjoyed it!! 🙂

      Reply
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I’m Erin. Creator of Erin Lives Whole, a food blog with delicious and easy healthy recipes that will leave you feeling good. We’ve got everything from wholesome baked goods to comforting savory dishes. I can’t wait to see what you whip up! Read More...

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