Paleo Pumpkin Pie

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 uuuuge proponent for eating your body weight in pumpkin throughout the fall and winter months, I always suggest sauntering down the optimal path of gut happiness by making treats on he 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.

Made dairy-free with coconut milk, sugar-free with maple syrup, and grain-free with a walnut crust, this amazing tasting pie is healthy in the most dumbfounding of ways.

Other than the fact that paleo desserts don’t make you want to curl up in a diabetic coma after you eat them, I find more often than not, they’re easier to prepare than the regular counterpart. There’s no other way to say it: homemade pie crust can be a royal time suck. I can’t be bothered by cutting in the butter, ice water, waiting for an hour to refrigerate…regular pie crust just isn’t my jam.  But a pie crust that can be prepared in a blender or food processor that is healthier and easier and less time intensive? I’ll be the captain of that team!

The crust on this flavor fest involves a super simple whiz through your blender or food processor. It’s made from walnuts, dates, and a dash of cinnamon. For those of you who love the flavor of a graham cracker crust, you’ll love this one! It has that same graham-y, nutty flavor. Don’t panic if you have an aversion to walnuts, you can also use pecans. 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!


And that is all. When choosing to pumpkin, pumpkin wisely, my friends!


Have a whooooole piece of the pie!

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

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


BUT WAIT! There’s more! Pumpkin, that is…

For this month’s healthy recipe roundup with Sarah, Lindsay, Arman, and Kylie, we’re celebrating – you guessed it! – the pumpkin.

6 Healthy Pumpkin Recipes

We all completely embrace that pumpkin is overplayed in the blog world, but let’s face it: We’re passionate about you pumpkining in the healthiest of ways. So here we are, bringing you healthful pumpkin treats to keep you on track through the fall and holiday seasons.

5 Healthy Ways to Eat Pumpkin:

Pumpkin Breakfast Cookies from Making Thyme for Health

Pumpkin Breakfast Cookies + 5 Healthy Pumpkin Recipes #glutenfree #healthy

3-Minute Pumpkin English Muffins from The Big Man’s World

3-Minute Pumpkin English Muffin + 6 Healthy Ways to Eat Pumpkin

Pumpkin Pie No Bake Protein Bites from Hummusapien

Pumpkin No Bake Protein Bites #glutenfree #healthy

Pumpkin Yogurt Dip from The Lean Green Bean

Pumpkin Yogurt Dip + 5 Healthy Pumpkin Recipes

Single-Serving Oatmeal Pumpkin Pancakes from Imma Eat That

Pumpkin Pancakes for One + 5 Healthy Pumpkin Recipes

Okay, now we’re done.

Never Miss a Post!


  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

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  9. 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!

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  12. 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.”

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  19. 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.

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