Paleo Pumpkin Pie

Paleo Pumpkin Pie recipe – because even pumpkin pie can be nutritious! -> Refined sugar free, gluten-free, dairy-free pumpkin pie that happens to be healthy!

Paleo Pumpkin Pie - refined sugar-free, dairy-free, gluten-free, and healthy

Now that we’re T + 1 day into fall, we can safely pumpkin the crap out of all of our foods, yes? Yes!


This time of year, e’erbody in the pumpkin haus goin’ cray-zee, and understandbly so: pumpkin is – in a word – delicious.

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.

Paleo Pumpkin Pie - made with all whole food ingredients, this dessert is dairy-free, refined sugar-free, grain-free, and healthy!

Recipe Adaptations:

  • 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.

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My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!

If you make this recipe, please feel free to share a photo and tag @TheRoastedRoot on Instagram!

Paleo Pumpkin Pie - made with all whole food ingredients, this dessert is dairy-free, refined sugar-free, grain-free, and healthy!

Paleo Pumpkin Pie

Course: Dessert
Cuisine: American
Keyword: dairy free, dessert, grain free, paleo, pumpkin pie
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 1 9-inch pumpkin pie
Author: Julia
Recipe updated 11/4/2016


For the Crust

Paleo Pumpkin Pie Filling


  1. Preheat the oven to 350 degrees F

Prepare the Crust:

  1. Add the ingredients for the crust to a high-powered blender or food processor. Process until a thick, dough-like mixture forms.
  2. 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:

  1. Add all of the ingredients for the pumpkin pie filling to a blender. Blend until smooth.
  2. 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.
  3. 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).
  4. Cut thick slices of pumpkin pie and serve with coconut whipped cream.

Recipe Notes

*You can also use honey

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  1. Sarah @ Making Thyme for Health

    I would much rather spend 5 minutes making this crust than hours on one that’s loaded with butter. It sounds like a perfect match for the pumpkin pie filling. Okay now I’m all excited for Thanksgiving and it’s still September, lol. Bring on the pumpkin!!

  2. Izzy

    Pumpkin pie is one of my all time favorites! And healthy pumpkin pie is even better because I won’t feel guilty about eating the entire thing in one sitting! I bet he coconut whip on top makes it extra special 🙂

  3. Erin @ The Speckled Palate

    Oh my goodness, girl. This is BRILLIANT. Pumpkin pie and I haven’t always gotten along… but I desperately want a slice of this because it sounds so delicious. Seriously. Nice work here. Also? Hooray for a refined sugar-free pie!

  4. Ashley

    haha yes, I think now it’s okay to pumpkin the crap out of foods! That made me smile.

    And this pie! I love the sound of that crust! Homemade pie crust used to not bother me but now I just don’t ever feel like making it. This is so much simpler!

    1. Julia Post author

      Hi Christine, I would recommend sticking with almond milk, because it provides a creamy texture and you’ll need the fat content. You could try using milk and half and half, but I’d definitely go with a fatty liquid, if that makes sense 🙂 Let me know if you try the recipe!

      1. Christine

        Hi Julia, thank you for your help! I will make the recipe using coconut milk. I plan on making this version of Pumpkin pie for Thanksgiving this year and I don’t want to take a chance at it not tasting yummy 🙂 Do you normally shake your can of coconut milk before opening? Thanks again!

  5. Dana Leigh Lyons

    Picked this as our pie this Thanksgiving, and wow are we pleased!

    I’m never keen on the almond-flour crusts in most paleo recipes…or store-bought gluten-free ones. Love, love, love how this crust has just two main ingredients.

    This will definitely be our go-to choice in the future. Thank you!

    1. Julia Post author

      Thanks for catching that, Lindsay. It was to note that you can use honey instead of maple syrup if you wish 🙂 I went ahead and made the change

  6. Rose Kkncart

    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.

    1. Julia Post author

      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!

  7. Barbara K.

    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.”

  8. Lisa

    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.

  9. Kathie

    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!


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