This is the ULTIMATE Paleo Pumpkin Pie. Both dairy and gluten-free and tastes like the old school classic you remember from your childhood!
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! 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!
MORE PUMPKIN RECIPES:
Did you make this recipe? Please give it a star rating below!
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
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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.
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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.
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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.
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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!
Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.
UPDATE NOTES: This paleo pumpkin pie recipe was originally posted in December 2013 and was last updated in November 2018.
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.
So glad you both enjoyed the filling Julie! Thanks for taking the time to let me know 🙂
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!
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.
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!
Please come back and let me know what you think! I can’t wait to hear your feedback 🙂
Love how you fine tuned this recipe Alyssa. I made a pumpkin pie using coconut milk for Thanksgiving and loved it. Cardamon sounds like a nice spice to add to pumpkin pie.
Gosh, this looks good! I love pumpkin pie, and this is such a nice way to make it. Gotta try this sometime! Thanks so much.
What a beautiful pie! I bet the flavor is wonderful!
Do you sleep? Where do you find the time and energy to keep up with a toddler, do recipe testing, photographs and write your blog post?
Just finished dinner and your pumpkin pie would make the perfect after dinner treat.
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!.
Its impressive that you managed to make it paleo! It looks fabulous.
Great looking recipe and pretty pictures too. I had my own go at a ‘healthified’ pumpkin pie (chocolate-walnut pumpkin pie) for Thanksgiving, but this looks a super alternative for those who want a traditional pie on their festive table.
This looks like an awesome pumpkin pie adaptation for the paleo diet!! Still just as decadent as the original!
It really tastes like the “real” thing Joanne! My family (who aren’t Paleo) loved it!