This Paleo Pumpkin Pie has so much creamy, spicy-sweet, pumpkin flavor. A healthy version of a classic; this is your new go-to holiday pie recipe!
When fall rolls around, I am SO prepared with all my pumpkin recipes. From Vegan Pumpkin Cookies to Pumpkin Seed Butter and even a Pumpkin Pizza, my repertoire of recipes is always on standby, ready to make and devour!
But what’s more classic than a creamy and satisfying slice of pumpkin pie? This paleo-friendly pumpkin pie recipe has the perfect blend of cozy fall spices, the most velvety texture, and some healthier ingredients that your typical pie recipe might not have. You and the crew are going to gobble it up so fast, you’ll be wishing you made more pies!
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 Healthy?
Typical pie recipes this time of year call for a whole lot of sugar and often include a lot of dairy, too. However, this gluten-free paleo pumpkin pie is both grain-free and dairy-free, making it the perfect option for those who have food sensitivities, or who simply like to stick to the paleo diet.
Not to mention, the pumpkin purée is nutrient-dense with vitamins A, C, and E, as well as being high in fiber. And if you’re worried about additives in your canned pumpkin purée, just try making it yourself!
Extra Tips for the Perfect Pumpkin Pie
For the perfect pumpkin pie, the trick is to not go too heavy on the spices. You can experiment with different spice combinations to find your ideal blend, but the classic choices include cinnamon, ginger, nutmeg, and cloves. Just taste the mixture to make sure the spices aren’t overpowering the pumpkin flavor, and if they are, consider mixing in more pumpkin purée, or a small amount of lemon juice or orange zest can cut through the spiciness.
To add an extra nutty flavor to the pie, consider mixing in or garnishing the finished pie with high-quality walnut halves or pecans. You can also garnish the pie with a dollop of sugar-free whipped cream or a scoop of sugar-free vanilla ice cream as the cherry on top.
How to Make Ahead and Store
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 and storing them in airtight containers. They will last about 3 to 5 days in the refrigerator this way. To freeze, wrap them tightly in plastic wrap with a layer of foil overtop and label them with the date. Your pies should last up to 3 months in the freezer, just let them thaw in the refrigerator overnight.
Serving Suggestions
When the pumpkin pie comes out after dinner, there’s no better pairing out there than a warming cup of Vegan Hot Chocolate. While it’s not as traditional, I also love serving this pie with a big scoop of Ice Cream with Chocolate and Pomegranate.
For more ideas on what to do for your upcoming Thanksgiving potluck, check out these Top Gluten-Free Thanksgiving Recipes, and to really wow your guests this year, consider a more creative option like this Pumpkin Pie Dip With Coffee Chips.
Recipe
Ingredients
- 1 can pumpkin purée (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
- A generous pinch of salt
- 1 low-carb pie crust, cooled
Instructions
- Preheat your oven to 350°F.
- Whisk all the ingredients together in a large bowl and pour into the prepared, cooled pie crust.
- Lightly wrap the tinfoil around the pie in a tent shape so the crust doesn't 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 to 1h 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).
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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