This is the ULTIMATE Paleo Pumpkin Pie. Both dairy and gluten-free and tastes like the old school classic you remember from your childhood!
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! Like old-school pumpkin pie from your childhood.
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!
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This is the ULTIMATE Paleo Pumpkin Pie. Both dairy and gluten free and tastes like the old school classic you remember from your childhood!
- 1 precooked and cooled Paleo Pie Crust
- 1 15 ounce can organic pumpkin puree (or 1 3/4 cup cooked and pureed pumpkin
- 1/2 cup canned coconut milk (full fat)
- 1/3 cup coconut palm sugar
- 1/4 cup pure Maple syrup
- 1/2 tsp pure vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp finely ground sea salt
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1 pinch ground cardamom
- 2 large eggs beaten
Preheat oven to 350F.
Combine pumpkin, coconut milk, palm sugar, maple syrup, vanilla, cinnamon, sea salt, ginger, cloves and cardamom in mixing bowl. Whisk until well combined.
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.
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.
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.
The crust should stay crisp for at least 24 hours but I think this pie is best the day it is baked. Enjoy!
UPDATE NOTES: This paleo pumpkin pie recipe was originally posted in December 2013 and was last updated in November 2018.