Paleo Pumpkin Pie

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If you follow me on Instagram or Facebook, you may remember me posting some pictures of this Paleo Pumpkin Pie as I was testing the recipe the weekend after Thanksgiving.

Essentially what happened is that I attempted to make a Paleo (Grain Free, Gluten Free and Dairy Free) pumpkin pie for Thanksgiving and while the first version was good, it wasn’t great. I kept tweaking and after a few iterations developed this amazing Paleo Pie Crust and the pumpkin pie filling below.

This is a traditional style pumpkin pie, firm once cooled, mildly sweet and enhanced by the perfect mix of spices. While there is a touch of coconut milk, this pie doesn’t have a coconut taste to it at all.

This is delicious and not because it’s good for being “grain free”, “gluten free” or “dairy free” but because it is delicious all on its own.

It tastes like the real deal. I believe you could take this to any Thanksgiving, Christmas or celebration where pumpkin pie is served, not tell anyone it’s Paleo and they wouldn’t know the difference!

Paleo Pumpkin Pie from


  • For those who may just want to make the pie filling and use it for something else or are using a different crust, the filling is 3 Points Plus per serving based on 8 servings.
  • My favorite brands of canned full-fat coconut milk are Natural Value and Native Forest. Both come in BPA-Free cans and Natural Value is free of any additives.
4.7 from 3 reviews
Paleo Pumpkin Pie
9 Points Plus Per Serving Based on 8 Servings (including Paleo Pie Crust)
Serves: 8
  • 1 precooked and cooled Paleo Pie Crust
  • 1¾ cup cooked pumpkin puree (or 1 15-ounce can organic pumpkin puree)
  • ½ cup full fat coconut milk from a can
  • ⅓ cup coconut palm sugar
  • ¼ cup pure Grade B Maple Syrup
  • ½ teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon sea salt
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • pinch ground cardamom
  • 2 large eggs, beaten
  1. Preheat oven to 350F. Combine pumpkin, coconut milk, palm sugar, maple syrup, vanilla, cinnamon, sea salt, ginger, cloves and cardamom in mixing bowl. Mix until well combined.
  2. In a separate bowl, beat eggs with a whisk until you see air bubbles (about 1 to 2 minutes) and whisk into pumpkin mixture until well combined.
  3. Pour pie filling into crust and use a spatula to level out and evenly spread if necessary. Place pie on a baking sheet and place into oven on the center rack.
  4. Bake undisturbed for 55 to 60 minutes until filling is set and doesn't look wet. Remove and allow to cool (in pie pan) on a wire rack for about an hour and then transfer to the refrigerator until ready to eat.
  5. The crust should stay crisp for at least 24 hours but I think this pie is best the day it is baked. Enjoy!

Paleo Pumpkin Pie from


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  1. Kay says

    Gonna try with 1/4 cup honey instead of maple syrup, though usually this doesnt affect taste much in most paleo recipes, will post how turned out!

  2. Beth says

    My oven temp is okay. I did make the pie again with 1 Tbsp of arrowroot and it was firmer. It was fine without it, too. I let my kids eat it for breakfast on the day after Thanksgiving because, after all, there is nothing bad in it! Pie for breakfast, yay!

  3. Julie C says

    I do not like pumpkin pie but this was pretty good! I have been trying to make a paleo pumpkin pie for my fiance because he is a pumpkin pie lover. I even enjoyed my piece. I followed this exactly but I used a different crust because I am allergic to nuts. I used a coconut flour crust.

  4. Beth says

    I will admit I was a bit skeptical when you claimed that no one would be able to tell the difference between your Paleo pumpkin pie and ordinary pumpkin pie… but I am very pleased to report that it’s true! The crust is flaky, tender, and delicious, and the pie has no detectable coconut flavor. (I like coconut, but that flavor in this context is not traditional). The filling was a bit soft, maybe because the brand of canned pumpkin I used was a bit on the wet side, so this time I am going to try adding a tablespoon of arrowroot powder to the filling and see if it firms up. Thanks so much!

    • says

      Hi Beth! I thought I had already replied to this but it looks like my comment is missing! Thanks for taking the time to comment :) I have made this with both canned and fresh cooked pumpkin and have found that the moisture doesn’t make a difference. My first thought was oven calibration? Do you have one of those (about $10) oven thermometers that tells you if your oven is on target? If not, let me know how the arrowroot works! Have a good day.

  5. says

    I know the holidays are over but I can not wait to try this recipe. Pumpkin pie is one of my all time favorites. I have tried other paleo recipes for it and they were ok but this looks great!

    • EverydayMaven says

      Ha! I hear you Norma – sometimes I wonder myself. Cooking for me is an outlet and I enjoy it but sometimes it’s hard to get a good picture (especially in the winter with the short days!.

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