Paleo Pumpkin Pie
This Paleo Pumpkin Pie has so much creamy, spicy-sweet, pumpkin flavor! A healthy version of a classic; your new go-to holiday pie recipe!
Why this is the BEST Healthy Paleo Pumpkin Pie Recipe
When Fall rolls around, I am SO PREPARED with all my pumpkin recipes–Vegan Pumpkin Cookies, pumpkin seed butter and even pumpkin pizza are just a handful of recipes that I have on standby, ready to make and devour! But what’s more classic than a creamy and satisfying slice of pumpkin pie? Today’s paleo diet pumpkin pie recipe has the perfect blend of cozy fall spices, the most velvety texture, and some healthier ingredients than your typical pie recipe would. You and the crew are going to gobble it up so fast, you’ll be wishing you made 5!
And, if you’re looking for a sugar free version, you can also check out my low carb sugar free pumpkin pie!
Is Paleo Pumpkin Pie Dairy-free?
Typical pie recipes this time of year call for a whole lot of sugar and often include a lot of dairy, too. This gluten free paleo pumpkin pie is both grain and dairy free, making it the perfect option for those who have food sensitivities in your family, or who simply like to stick to the paleo diet.
FAQs & Tips
How to store Paleo Pumpkin Pie?
Now that you’ve finished baking your tasty Thanksgiving pie or pies, it’s time to store them so that you won’t lose any flavor or texture! To refrigerate, I recommend wrapping your pies tightly in plastic wrap. They will last about 3-5 days in the fridge this way. To freeze, also wrap them tightly in plastic wrap with a layer of foil overtop and label with the date. Your pies should last up to 3 months in the freezer.
Top Tips
Tent the Foil: While you could bake this pie without tinfoil on top technically, it wouldn’t turn out as well because the crust would get even more brown and crispy than is necessary. By lightly tenting the pie with foil, the crust will stay perfectly golden brown and the filling will cook evenly.
Cool and Chill: Although it will be tempting to slice and enjoy your pie right away, the texture will be BEST after it has cooled COMPLETELY on the countertop, then for at least one hour in the fridge! Overnight is BEST for chilling, so that everything sets up really well.
Recipe
Ingredients
- 1 Can Canned pumpkin puree (15 oz)
- 3/4 Cup Coconut sugar
- 1/2 Cup Full-fat canned coconut milk
- 2 Large eggs
- 1 tsp Cinnamon
- 3/4 tsp Ground ginger
- 1/2 tsp Ground nutmeg
- 1/4 tsp Ground cloves
- Generous pinch of salt
- 1 Low Carb Pie Crust, cooled
Instructions
- Pre heat your oven to 350 degrees.
- Whisk all the ingredients together in a large bowl and pour into the prepared, cooled pie crust.
- Lightly tent the pie with tinfoil so the crust doesn’t further brown and place into the oven. Bake until the center just has a little jiggle, and a knife inserted an inch from the crust comes out mostly clean, about 1 hr-1hr 20 minutes. The center will puff up, that’s normal.
- Let the pie cool on the counter COMPLETELY for 2 hours, then refrigerate for at least 1 hour.
- Serve with coconut whipped cream (if desired) and DEVOUR!
Video
Nutrition
Calories: 183kcal | Carbohydrates: 24g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 123mg | Potassium: 149mg | Fiber: 2g | Sugar: 9g | Vitamin A: 6669IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 2mg
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