Primally Inspired Real food, Natural Remedies, Holistic Living
Paleo Pumpkin Pie (Grain Free, Dairy Free, Nut Free)
Pumpkin pie and Thanksgiving are like peanut butter and jelly in my neck of the woods. You can’t have one without the other!
But if you are eating grain-free, dairy-free and/or nut-free, you may have thought your days of eating delectable pumpkin pie at Thanksgiving were over.
No, no, no! Pumpkin pie is here to stay!
I promise you that you can bring this paleo pumpkin pie to your holiday festivities and no one will be able to tell the difference. For real!
Just look at this beauty……
Drool! It tastes every bit as good as it looks.
Now you can have Thanksgiving and eat your pie, too 🙂 Enjoy!
Paleo Pumpkin Pie Recipe:
Paleo Pumpkin Pie
Paleo Pumpkin Pie Recipe from Primally Inspired
Ingredients
- 1 15 or 16-ounce can/box of pumpkin puree or 2 cups of cooked pureed pumpkin (I use THIS)
- 1 cup full fat coconut milk (I use THIS)
- 3 eggs
- ½ cup pure maple syrup or other sweetener of choice
- 2 teaspoons pure vanilla extract
- 1½ tablespoons pumpkin pie spice (recipe HERE)
- pinch of sea salt
- 1 Grain-Free, Paleo Pie Crust - my easy recipe HERE
- Optional toppings: extra sprinkle of cinnamon and/or whipped coconut cream (tutorial for whipped coconut cream HERE)
Instructions
- Preheat oven to 425 degrees F.
- In a medium mixing bowl, whisk together the pumpkin puree, coconut milk, eggs, maple syrup, vanilla, pumpkin pie spice and sea salt. I use an immersion blender for easy and thorough blending!
- Pour your filling into the pie crust. Place a pie shield around your pie so your crust does not burn. I use THIS pie shield.
- Bake for 15 minutes at 425 degrees F.
- After 15 minutes, turn down the oven to 350 degrees F and bake for 35 minutes or until center is set. Cool completely before serving. Top with an extra sprinkle of cinnamon and/or whipped coconut cream. Enjoy!
Pin Paleo Pumpkin Pie Recipe HERE:
Can i use heavy whipping cream instead of the coconut milk?
Yes!
how many days does this pie last in the fridge?
About a week.
Hey Kelly!! Pumpkin pie is my absolute favorite. I cannot wait to try this!
Me, too, Ang!! <3
Kelly!! Thank you for this amazing recipe. I am so grateful to have your as resource.
<3 Thank you for your sweet comment, Kate!!!
Thank you so much for the pumpkin pie receipt. I was wondering how to make one that is gluten free and dairy free. I can’t wait to make this.
Hope you love it, Patti!
Should the knife come out clean after 60 minutes when you test it? Just like a regular pumpkin pie.
Yes, just like regular pumpkin pie!
Hi Kelly!
I didn’t get a chance to try your pumpkin pie recipe yet but hope to soon! I just wanted to comment on your awesome pie crust! I didn’t see the recipe when I went to the link. I hope you didn’t remove it, because in spite of what one reviewer had to say, it was the best grain free pie crust recipe I have tried so far and love that it is NUT free as well!!! 😀 It made the most awesome double crust apple pie and it was my most requested pie at my Thanksgiving table!!! 😀 I made one disc with leaf lard and the other with grass-fed butter because I wanted to see which I might like best. I couldn’t tell too much of a difference and both turned a lovely golden brown, and flaky yet soft and crispy in the spots it should be. I think though, personally, I liked the crust with the butter best. I like the buttery taste and it was sooo tasty and golden flaky. The crust was the only part that was crip but not hard! Sure, it was bit to get our fork through just around the edges, but no one had any trouble gobbling every last morsel down, including the edges! 🙂 I used a pie shield and foil the last few minutes of the baking and it turned out perfect! I will definitely be making this crust again and I’ve already had a request to make it again for Christmas! 🙂 Thank you for all your efforts and helping me to have the perfect pie for our guests with allergens and our guests without allergens! YOUR the BEST!!! xoxox
Hi! Can I make this the night before and refrigerate?
Yes!
Hi! This looks great. Do you bake the pie crust first and then pour the filling in and bake it again with the filling in it?
Emily, the recipe was recently updated to bake it in an unbaked pie crust! If you’re not seeing the new recipe, refresh your browser and that should do the trick!
Funny I don’t see it but thanks for answering my question-can’t wait to try it out for Thanksgiving!!!!
Nut allergies include coconut – any advice on swapping for a truly ‘nut free’ version? 🙂
Hi Robin! I used to think that, too, but when my nieces were diagnosed with tree nut allergies, we learned that coconut is not botanically considered a part of the tree nut family, but rather a fruit (or a drupe, to be specific) >> https://en.wikipedia.org/wiki/Coconut
The coconut milk can easily be substituted for any other milk. But the coconut flour substitution is a hard one! It’s such a unique flour and to be honest, very difficult to substitute. I really like rice flour or potato flour, but you’ll have to use a lot more of that than the suggested amount for coconut (generally 3x the amount). The cool part about pie crust is that you can’t go wrong with too much flour. I hope that may help 🙂
I made this pie…it was wonderful…I added an extra egg and I used coconut milk (the beverage). Also, I made it crustless, just greased the bottom of pan with coconut oil. Awesome…didn’t miss the crust. Will be making for Thanksgiving.
So glad you enjoyed it, Linda!
Hi Kelly! A couple questions because I’m making this pie today! 1. I want the crust to stay crispy till tomorrow. Can I leave the pie out of the fridge until tomorrow? 2. Can I use butter instead of coconut oil in the crust? I want it to turn out right, but I feel like butter makes such a nice crispy, crust. Have you tried it that way?
Thanks!! 🙂
Tara, I just now saw your comment – I hope it’s not too late!
1. Yes you can definitely leave it out until tomorrow and it’ll be great.
2. I agree – butter makes all things better! I originally had butter as an option for this crust, but to be honest, I got such inconsistent results using the butter instead of coconut oil option that I took that option down. To this day it has stumped me as to why that is. It actually drove me almost crazy (or crazier ha) last year trying to figure it out. I made sooooo many pies with different oils & fats trying to figure it out. And no matter what I did, I just kept getting such inconsistent results with the butter. You can certainly try it with the butter, but there’s a chance you’ll need A LOT more tapioca or arrowroot flour and strangely, the consistency is a lot harder to work with…it tears instead of stretches easily so it’s best to press it into the pie plate. It’ll taste amazing, though 🙂
I hope that helps! Happy Thanksgiving!!!
I just made the crust with butter and I rolled out the dough for the crust. Worked great for me. I JUST took the pie out of the oven for thanksgiving dinner and have not eaten it yet but I’m sure it will be delicious 🙂
So happy to hear, Sarah! Woo!
Made this today- THANK YOU!!! So very good!
Woohoo!
This has a great flavor. I did find it to be a bit rich for me.
Will honey be an okay substitute for Syryp? I’m excited to try it!
Yes, definitely!
Fixing this for my dad tonight!! I’ll tell you how
it turns out!
Love this recipe, it’s a favorite and even convincing non-paleo friends to consider more healthy recipes!
Made this for the first time for Thanksgiving, turned out great. My kids actually preferred over the box store version which was cool. I did take the easy route with gluten free pie crust from Trader Joes. Looking forward to making for the next holiday.
Awesome, Mark! Thanks for sharing!
Still my go-to pumpkin pie recipe 7 years later!! super quick and I love that its made with maple syrup and coconut milk. friends love it.