Paleo Pumpkin Pie recipe made refined sugar free, grain-free, gluten-free, and dairy-free. This easy healthy pumpkin pie recipe is always a hit among all who try it!
This time of year, everybody goes wild for pumpkin, and understandably so. Pumpkin is – in a word – irresistible.
While I’m a huge proponent for eating your body weight in pumpkin throughout the fall and winter months, I tend to saunter down the optimal path of gut happiness by making treats on the healthful end.
And in this way, we can make our pie and eat the whole dang thing, too.
Not that I’m telling you to eat an entire pie…but if you were going to, it should be this one.
Paleo Pumpkin Pie Ingredients:
Made dairy-free with coconut milk, sugar-free with maple syrup, the pumpkin portion of this recipe is squeaky clean and easy to prepare in a blender.
The grain-free walnut crust not only takes seconds to make (versus a great deal of time and effort for regular all-purpose flour pie crust), but it is mouth-wateringly tasty! In fact, it tastes very similarly to a graham cracker crust (magic, I know!). I almost feel like the crust is where it’s at in this slice of heaven.
How to Make Paleo Pumpkin Pie:
Begin by preparing the walnut crust. Simply add the ingredients for the crust to a food processor and process until a thick sticky dough-like substance forms. Press the crust mixture into the bottom of a parchment-lined spring form pie pan until you have an even layer.
Similarly, blend all of the ingredients for the pumpkin filling in a blender until well combined. Pour the pumpkin filling mixture over the crust and bake in your preheated oven!
To summarize: we blend, we bake, we conquer!
Serving suggestion: with a dollop of homemade coconut whipped cream for a little something special.
- Replace the walnuts in the crust with almonds or pecans.
- Swap the pure maple syrup for honey. Just note if you use honey, you must keep an eye on the pie as honey burns at a lower temperature than pure maple syrup.
- Use either canned or freshly roasted pumpkin!
- Replace the individual spices with 2 tablespoons pumpkin pie spice.
You May Also Love:
- Vegan Bourbon-Orange Sweet Potato Pie
- Avocado Chocolate Silk Pie
- No-Bake Vegan Banana Cream Pie
- Dairy-Free Keto Pecan Pie
- Paleo Apple Pie Bars
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!
Paleo Pumpkin Pie
Paleo Pumpkin Pie made dairy-free and refined sugar-free with a grain-free crust is marvelously creamy and flavorful! A healthy pumpkin pie recipe that is always a crowd-pleaser.
For the Crust
- 3 cups raw walnuts
- 10 pitted medjool dates
- 3 tablespoons coconut oil, softened or melted
- ½ teaspoon ground cinnamon
- ¼ teaspoon sea salt
Paleo Pumpkin Pie Filling
- 1 (15-oz) can pumpkin puree
- 1 cup full-fat canned coconut milk
- ½ cup pure maple syrup*
- 1 tablespoon fresh ginger, peeled and grated
- 2 eggs
- 2 teaspoons pure vanilla extract
- 2 teaspoons ground cinnamon
- 1/2 tsp ground nutmeg
- 1/8 teaspoon allspice
- 1/8 teaspoon ground cardamom, optional
- ¼ teaspoon sea salt
- Preheat the oven to 350 degrees F
Prepare the Crust:
- Add the ingredients for the crust to a high-powered blender or food processor. Process until a thick, dough-like mixture forms.
- Press the crust mixture into a 9-inch springform pan or pie dish and press firmly to make an even layer. If desired, use a piece of parchment paper to press down the crust to even it out. Refrigerate crust until ready to use.
Prepare the Pumpkin Pie Filling:
- Add all of the ingredients for the pumpkin pie filling to a blender. Blend until smooth.
- Pour the filling mixture over the crust. Place on the center rack of the oven and bake for 45 minutes to 1 hour (Mine took 52 minutes), or until the filling has set up and edges are golden-brown.
- Allow pie to cool for 30 minutes, then cover and chill for 2 hours before serving. Once pie is chilled, remove the outer form of the pie pan (if using a spring form pan).
- Cut thick slices of pumpkin pie and serve with coconut whipped cream.
*You can also use honey
Nutrition InformationYield 9 Serving Size 1 slice (of 9)
Amount Per Serving Calories 496Total Fat 37gUnsaturated Fat 0gCarbohydrates 41gFiber 4gSugar 31gProtein 9g
Friday 29th of November 2019
I made this for my new daughter in law, who is gluten free. I was nervous as this was out of my wheelhouse. It was super easy and came together nicely. She was so excited. I bought Coco it Reddit whip and she was in heaven! After raising 4 boys without food allergies, we are adding daughters with food allergies. I am getring quite the education. Thank you for sharing your talents and gift!
Sunday 9th of December 2018
I made this perfectly the first time and totally failed the second time. Can’t figure out why. The filling was too watery and never set.
Friday 24th of November 2017
This pie is amazing, and it turned out perfect for me. And so did the coconut whipped cream, which I made for the first time. Thanks, Julia, for taking out the guilt from "I'm gonna skip the oatmeal and eat this pie for breakfast today."
Saturday 25th of November 2017
I'm so happy to hear it, Barbara! It's one of my favorite pies! Definitely makes for a delicious breakfast as well ;) xo
Sunday 20th of November 2016
Can you make the crust with another nut other than walnuts?
Monday 31st of October 2016
Hello, I made this pumpkin pie tonight.... Loved it. Question: My crust was a little burnt, maybe because I put parchment paper under the crust.... What's your thoughts ?????? I will try it again without the paper. Baked for 1 hour. Maybe next time move the rack up to the top.
Thursday 3rd of November 2016
I'm sorry to hear that, Rose!
Perhaps add a tablespoon or two of additional oil to the crust to protect it from burning and place the pie on either the center rack or once of the racks above the center. Try baking it for a little less time - so long as the pie it set up in the center, you're good to go since you'll be chilling it afterward anyway. Let me know if this helps!