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# Pumpkin Pie
- URL: https://thatpaleochick.com/pumpkin-pie/
- Published: 2024-11-13T23:49:02.000Z
- Updated: 2026-10-09T16:31:33.000Z
- Description: This Classic Paleo Pumpkin Pie combines a creamy, spiced filling with a grain-free crust, making it a healthy, indulgent dessert option for the holiday season. Perfect for Thanksgiving or any autumn celebration, this pie offers all the comforting flavors you love, without refined sugar or dairy.
- Author: Krista Wade
- Tags: Recipe, Dessert, Paleo, Pumpkin, Pie, Gluten-Free, Grain-Free, Holiday, Thanksgiving, Fall, Dairy-Free, Low-Carb, Vegetarian, Low-Fodmap, Celiac-Friendly, Alpha-Gal Friendly, Low-Histamine, Reflux-Friendly

Embrace the flavors of fall with this **Classic Paleo Pumpkin Pie**! Made with a grain-free crust and a creamy, spiced pumpkin filling, this pie is a healthier alternative to traditional pumpkin pie. It’s free from refined sugars and dairy, making it perfect for those following a Paleo lifestyle. Whether it’s for Thanksgiving or just a cozy night in, this pie is sure to be a crowd-pleaser, offering all the comforting flavors you crave without compromising on nutrition.

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## Nutritional Benefits of Key Ingredients

### **Pumpkin**

- High in Fiber: Supports digestion and helps keep you full.
- Rich in Beta-Carotene: An antioxidant that promotes skin and immune health.

### **Almond Flour**

- Gluten-Free and Low in Carbs: A nutritious, Paleo-friendly alternative to regular flour.
- High in Healthy Fats: Supports heart health and provides lasting satiety.

### **Coconut Milk**

- Dairy-Free Source of Healthy Fats: Adds creaminess without dairy.
- Contains MCTs: Provides energy and supports metabolic health.

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## FAQs

### **Can I make this pie in advance?**

Yes! You can bake this pie the day before serving and refrigerate it. It tastes even better the next day!

### **Is canned pumpkin okay to use?**

Yes, just be sure to use pure pumpkin puree, not pumpkin pie filling, which contains added sugars and spices.

### **How should I store leftover pumpkin pie?**

Store leftovers covered in the refrigerator for up to 3-4 days.

### **Can I freeze this pie?**

Yes, you can freeze the pie after baking. Wrap it tightly, and it will keep for up to 2 months. Thaw in the refrigerator before serving.

### **Can I use a different crust?**

Feel free to substitute with a Paleo-friendly crust of your choice if you prefer a different flavor or texture.

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This **Paleo Pumpkin Pie** is a healthier twist on a holiday classic, delivering all the rich, spiced flavors of traditional pumpkin pie without refined sugars or dairy. Made with a creamy pumpkin filling and a grain-free almond flour crust, it’s the perfect dessert for Thanksgiving or any fall gathering. Enjoy a slice of this delicious, nourishing pie and celebrate the season with a treat you can feel good about!

What’s your favorite holiday dessert? Share your favorites in the comments below, and tag @ThatPaleoChick when you try this creamy Paleo Pumpkin Pie! 🎃🥧✨ #PaleoDesserts #PumpkinSeason #HealthyHoliday

## Paleo Pumpkin Pie

A creamy Paleo Pumpkin Pie with a spiced filling and grain-free almond flour crust, perfect for a healthy holiday treat.

- Prep time: 15 min
- Cook time: 50 min
- Total time: 65 min
- Servings: 8 slices

### Ingredients

- 1 1/2 cups almond flour
- 1/4 cup melted coconut oil
- 2 tablespoons maple syrup
- 1 cup pumpkin puree
- 1/2 cup coconut milk
- 1/4 cup maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon sea salt

### Instructions

1. Preheat oven to 350°F (175°C). Grease a 9-inch pie dish and set aside.
2. In a medium bowl, mix almond flour, melted coconut oil, and maple syrup until combined. Press the mixture into the bottom of the pie dish to form the crust.
3. Bake the crust for 10-12 minutes, or until lightly golden. Remove from the oven and let cool slightly.
4. In a large bowl, whisk together pumpkin puree, coconut milk, maple syrup, eggs, vanilla extract, pumpkin pie spice, and sea salt until smooth.
5. Pour the pumpkin filling over the crust and smooth the top. Bake for 40-45 minutes, or until the filling is set.
6. Allow the pie to cool completely before slicing. Serve chilled or at room temperature.

### Nutrition per serving

- Calories: 220
- Total Fat: 15g
- Carbohydrates: 18g
- Protein: 4g
- Dietary Fiber: 3g
- Sugar: 8g