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Paleo Pumpkin Pie
Prep Time: 5 mins
Cook Time: 1 hr
Resting Time: 30 mins
Total Time: 1 hr 5 mins
 

This is the ULTIMATE Paleo Pumpkin Pie. Both dairy and gluten free and tastes like the old school classic you remember from your childhood!

Course: Dessert
Cuisine: American
Keyword: dairy free pumpkin pie, gluten free pumpkin pie, grain free pumpkin pie, healthy pumpkin pie, healthy thanksgiving, paleo dessert, paleo pumpkin pie, paleo thanksgiving, paleo treats, pumpkin pie, thanksgiving recipes
Servings: 8 slices
Calories: 217 kcal
Author: Alyssa Brantley
4.67 from 3 votes
close up of slice of pumpin pie topped with whipped cream on a wood cutting board in front of whole pie with glass of milk in glass jar
Ingredients
  • 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
  • pinch ground cardamom
  • 2 large eggs beaten
Instructions
  1. 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.

    glass measuring cup with ingredients for paleo pumpkin pie filling
  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.

    beating eggs until bubbly to pour into glass measuring cup with paleo pumpkin pie filling
  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.

    paleo pumpkin pie on a baking sheet ready to go into the oven to bake
  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.

    The crust should stay crisp for at least 24 hours but I think this pie is best the day it is baked. Enjoy!

Nutrition Facts
Paleo Pumpkin Pie
Amount Per Serving (1 slice)
Calories 217 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 7g44%
Cholesterol 69mg23%
Sodium 309mg13%
Potassium 188mg5%
Carbohydrates 20g7%
Fiber 2g8%
Sugar 12g13%
Protein 3g6%
Vitamin A 8340IU167%
Vitamin C 2.6mg3%
Calcium 37mg4%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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