Paleo Pumpkin Pie

This dreamy paleo pumpkin pie recipe is creamy, warmly spiced, and feels like a warm hug from the holiday season. And it delivers all that goodness without grains, refined flours, dairy, or refined sugar! It’s everything you want in a classic pumpkin pie, but it’s made with nourishing ingredients that’ll leave you feeling great!

As much as I love a traditional pumpkin pie, it can sometimes feel like a sugar bomb. Delicious, yes. But often too sweet and not spiced enough for my liking.

A few years ago, after a particularly indulgent holiday season, I went on a mission to make a version of pumpkin pie that still tasted like the real deal but didn’t require a post-meal nap.

This paleo pumpkin pie recipe is silky, perfectly spiced, sets up like a custard dream, and the walnut-date crust tastes like a healthier (but satisfying!) version of a graham cracker crust. 

The best part is, that grain-free walnut crust not only takes minutes to make versus a great deal of time and effort for regular all-purpose flour pie crust!

The whole thing is made without flours, grains, refined sugars, or dairy!

Whether you’re making it for Thanksgiving, Friendsgiving, a cozy night in, or simply because you’re feeling festive, this Paleo Pumpkin Pie is the dessert that satisfies your sweet tooth while keeping things balanced. 

Ingredients for Paleo Pumpkin Pie

Crust Ingredients

Walnuts: These form the base of your grain-free crust and give it that toasty, graham-cracker-meets-pecan-pie vibe.

Medjool Dates: Sweet, sticky, and perfect for binding the crust together without needing any added sugar! They also bring that caramel-like note that pairs beautifully with pumpkin.

Coconut Oil: Keeps the crust tender and helps everything press together nicely.

Ground Cinnamon: Just a touch to warm up the crust and deepen the flavor.

Sea Salt: Just to bring those flavors together.

Pumpkin Filling Ingredients

Pumpkin Purée: The key to a great pie! Make sure you use pure pumpkin, not pumpkin pie filling. The filling tends to be packed with more sugar than we’re looking for here.

Full-Fat Coconut Milk: This gives your pie a velvety, custard-like texture without any dairy. You can also use canned coconut cream.

Maple Syrup: Adds gentle sweetness and warm flavor. It’s the perfect complement to pumpkin and doesn’t contain any refined sugar. Feel free to add a little bit of coconut sugar too.

Eggs: The structure builders that we all know and love! They help the filling set and become beautifully smooth. 

Fresh Ginger: A bright, zesty kick that keeps the spices in our paleo pumpkin pie lively. Fresh ginger makes ALL the difference.

Vanilla Extract: Adds depth and coziness (plus, it enhances the rest of the flavors in the pie!).

Cinnamon & Nutmeg: The classic pumpkin pie duo. Cozy, warm, and absolutely essential. Swap them for pumpkin pie spice if you have it on hand.

Allspice & Cardamom (optional): A little extra autumn flair if you love a layered spice profile. Don’t like them? Leave them out!

Sea Salt: Balances the sweetness and sharpens all those lovely spices.

Recipe Customizations

• Looking for a nut-free crust? Make my Coconut Flour Pie Crust.
• Prefer almond flour over whole nuts for the crust? Make my Almond Flour Pie Crust. 
• For an egg-free version, replace the eggs with 1/2 cup of dairy-free milk and 2 tablespoons of tapioca flour or arrowroot starch.
• 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.
• Replace the individual spices with 2 tablespoons of pumpkin pie spice.
• Use either canned or freshly roasted pumpkin!
• If you’re feeling extra fancy, top the cooled pie with homemade coconut whipped cream, chopped pecans, or a sprinkle of cinnamon!

Helpful Tips 

• Blend your filling for the silkiest texture. It gets rid of any stray pumpkin fibers and ensures that ultra-smooth custardy finish.
• Don’t skip chilling! The filling needs time to fully set. A cooled pumpkin pie is a superior pumpkin pie.
• Use a springform pan if you want clean edges. It makes slicing and serving much easier.
• Let your crust chill before filling. A quick 10 minutes in the fridge helps it stay together when the warm filling goes in.

How to Make Paleo Pumpkin Pie

Preheat your oven to 350 degrees Fahrenheit and line the bottom of a springform pan or pie dish with parchment paper.

Start by making the crust: toss the walnuts, dates, coconut oil, cinnamon, and sea salt into the bowl of a food processor and pulse until the mixture sticks together when pressed.

Scoop it into your prepared pan and firmly press it into an even layer. A flat-bottomed glass works wonders here. Pop the crust into the fridge to chill while you make the filling.

Next, add the pumpkin purée, coconut milk, maple syrup, eggs, grated ginger, vanilla, cinnamon, nutmeg, allspice, cardamom (if using), and sea salt to a blender, or use a large bowl to mix everything together.

Blend until the mixture is completely smooth and silky. Pour your filling over the chilled crust and smooth the top.

Bake the pie for 45 to 60 minutes at 350 degrees F, or until the edges are set and the center has only the slightest jiggle. If the pie looks like it is getting too dark at any point, cover it with aluminum foil.

Let the pie pan cool on the counter for at least 30 minutes or to room temperature. Refrigerate for 2 to 3 hours (or overnight if you want the cleanest slices).

Once it’s fully chilled, remove from the pan, slice generously, and top with coconut whipped cream if you’re feeling fancy.

I can’t get over how creamy and cozy this Paleo Pumpkin Pie is. The buttery paleo pie crust makes the whole thing so dreamy, and the creamy pumpkin filling is just so luscious.  

Enjoy it for Thanksgiving dessert or whenever the craving for pumpkin pie strikes!

Love baking pies? Try out some of my other favorites.

More Pie Recipes:

• 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

Paleo Pumpkin Pie

4.89 from 34 votes

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.

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Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings: 1 (9-inch) pumpkin pie

Ingredients

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

Instructions

• 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.

Notes

*You can also use honey

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Nutrition

Serving: 1slice (of 9) · Calories: 496kcal · Carbohydrates: 41g · Protein: 9g · Fat: 37g · Fiber: 4g · Sugar: 31g

Author: Julia

Course: Lifestyle

Cuisine: American

Keyword: dairy-free pumpkin pie, grain-free pumpkin pie, healthy pumpkin pie recipes, holiday desserts, holiday pie recipes, paleo pumpkin pie

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I shared this recipe on September 24, 2015. On January 14, 2026, I updated the ingredient notes, updated the photos, wrote a new introduction and added helpful tips.