With Thanksgiving just a couple weeks away, THIS is the paleo pumpkin pie recipe you’ll want for the holidays this year! Not only is it a healthy low sugar holiday dessert, it’s super easy to make. And because this gluten-free dairy-free pumpkin pie recipe tastes like a regular pie, just about everyone – whether they are following any special diet or not – can enjoy a slice.
When you start a new diet, or have to cut things out like gluten, it can be really overwhelming and sad to think that you can’t have your favorites. But now you can have gluten-free pumpkin pie! Not only is it gluten-free and paleo friendly, it also has only 6 grams of sugar (really!) – without sacrificing taste.
How To Make Gluten Dairy-Free Pumpkin Pie
If you’ve never made a healthy pumpkin pie before, you’ll be happy to know it needs just a few easy swaps form a regular one. It has a creamy filling with lots of pumpkin flavor and the most perfect flaky crust.
Here’s how to make paleo pumpkin pie:
- Make the paleo pie crust. Here is the full paleo pie crust recipe.
TIP: Be sure to use a shallow 9-inch pie pan. I used a slightly larger one for the photos here and you may notice the filling does not go up very high. Still delicious, but use the right size if you want it to look like a typical one.
- Mix together the pumpkin pie filling. Mix together the pumpkin puree, coconut cream, eggs, coconut sugar, pumpkin pie spice, sea salt, vanilla, and blackstrap molasses.
TIP: Don’t mix the pumpkin filling too much. It should be creamy and smooth.
- Add filling to the crust. After the crust has cooled, add in the paleo pie filling.
TIP: Tap the pie pan on the counter to get rid of any air bubbles.
- Bake. It’s done when the center is almost set, but still a bit jiggly.
TIP: If the crust starts to brown too much, tent it with aluminum foil.
- Chill. Let the pie cool completely on the counter, then chill for an hour to set.
When Is Pumpkin Pie Done?
You’ll know that this pumpkin pie recipe with coconut milk is done when the center is slightly jiggly. It shouldn’t wiggle a ton and should be similar to custard before it sets up.
The crust of the dairy-free pumpkin pie recipe should be a light golden brown color when it’s done baking.
How Do You Store This Dairy-Free Pumpkin Pie Recipe?
You can store gluten-free dairy-free pumpkin pie in a sealed container. It will last around 1 week in the refrigerator.
This paleo pumpkin dessert is a great dish to make ahead of time, which makes it perfect for a stress-free holiday.
Can You Freeze Paleo Pumpkin Pie?
Yes, you can freeze gluten-free dairy-free pumpkin pie. It will last up to 2 months in the freezer.
When you’re ready to serve your paleo pumpkin pie, thaw it in the fridge overnight, then serve the next day.
More Paleo Pumpkin Recipes
Try all of these delicious and easy paleo dessert recipes. They’re all perfect for the holidays!
- Paleo Pumpkin Muffins – They are rich, chocolaty, and full of pumpkin! Pumpkin and chocolate is a delicious combo!
- Pumpkin Creme Brulee – This fancy dessert is easier to make than you would think and oh-so yummy.
- Chocolate Pumpkin Bread – It’s moist, flavorful, and easy to make. (I told you I love this combo!)
- Pumpkin Spice Granola – You’ll want to make this pumpkin granola all fall long. Try it with coconut milk!
RECIPE CARD
Dairy-Free Paleo Pumpkin Pie Recipe
This paleo pumpkin pie recipe is EASY and delicious! See how to make gluten-free dairy-free pumpkin pie with a perfect flaky crust and creamy filling.
Recipe Video
Click or tap on the image below to play the video and learn how to make this recipe!
Ingredients
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- 1 recipe Paleo pie crust
- 1 15-oz can Pumpkin puree
- 1/2 cup Coconut cream (cream part only, don't include any separated coconut water)
- 2 large Eggs (at room temperature)
- 1/2 cup Coconut sugar
- 2 tsp Pumpkin pie spice
- 1/4 tsp Sea salt
- 1 tsp Vanilla extract
- 1 tsp Blackstrap molasses (optional, for flavor)
Instructions
More TIPS about this paleo recipe in the post above!
Meanwhile, beat together all remaining ingredients at medium-low speed, until smooth. (Don't overmix.)
When the pie crust is done baking, reduce the oven temperature to 325 degrees F (163 degrees C). Cool the crust on the counter for at least 10 minutes, longer if you have time.
Pour the filling into the crust. Gently tap on the counter to release air bubbles.
Bake for 40-50 minutes, until the pie is almost set but still slightly jiggly in the center. (Check on it occasionally, and if you see the crust start to brown, cover the crust edge with foil and return to the oven until the filling is done. It should still jiggle a bit in the center, like a custard before it sets.)
Cool completely on the counter, then refrigerate at least an hour before slicing. Pie can be refrigerated overnight.
Recipe Notes
Video Showing How To Make Paleo Pumpkin Pie:
Don't miss the VIDEO above - it's the easiest way to learn how to make Paleo Pumpkin Pie!
Serving size: 1 slice, or 1/12 of entire pie
Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
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