The Holidays are upon us and it’s time for pie! This easy Paleo Pumpkin Pie is not only Paleo approved but dairy free, gluten free, sugar free and delicious! Learn how to make this healthy pumpkin pie and you’ll see how simple eating by healthy for the holidays can be!

The holidays just wouldn’t be the same without pumpkin pie! My husbands birthday always fall the day before or after Thanksgiving, and since his favorite dessert is pumpkin pie, tradition dictates that we get a double dosage of this delectable dessert! This year, I’m experimenting with a few different healthy pumpkin pie variations, so that we can enjoy the season without feeling icky.

Since pumpkin pie is literally made almost entirely with a *gasp* VEGETABLE, making a healthier variation of it isn’t that hard to do. This pie is seriously healthy enough that I will let me kids eat it for breakfast.

Bonus mom points!

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HOW TO MAKE A SIMPLE HEALTHY PUMPKIN PIE

It’s easy to make a healthier version of a homemade pumpkin pie simply by following the recipe on the back of the can and swapping out the ingredients for healthier variations. This is usually the route I go when I am making a pie to take to and event or a family party where I know most people wouldn’t fully appreciate my “health nut” tendencies.

For example, where it calls for sugar, you can use coconut sugar, sucanat or pure maple syrup. In place of evaporated milk, you can use organic coconut milk, or if you’re ok with dairy, fresh whole milk. With a little experimenting and tweaking, it’s fairly easy to make a healthier pie that tastes like the classic variation and that even the most discerning (ah-hmm, picky) guest will enjoy.

However, when I’m baking just for my little family, I like to make a version like this paleo pumpkin pie recipe, so that I can let my kids eat it in abundance without feeling guilty about it.

HONEST DISCLAIMER: This recipe is a little denser, with a slightly different texture and flavor than your run-of-the-mill super market pie. Someone who is used to overly sweet and processed pies may not fully appreciate it, but it’s delicious in it’s own right! We gobbled it up in one sitting!

GLUTEN-FREE PUMPKIN PIE CRUST

Making a gluten free pie crust takes a little bit of thought. I have made crustless pumpkin pies before, which are delicious, but the crust definitely adds a lot to the flavor and texture.

This crust adds a nice crunchy and crumbly texture to bring out the smoothness of the filling. It is made with healthy ingredients- almond flour, healthy fats, eggs and a little pumpkin pie spice. My favorite thing about this gluten free crust is how easy it is to make…it only takes one bowl and a spoon! So easy!

EASY HEALTHY PUMPKIN PIE NO SUGAR

To sweeten this easy healthy pumpkin pie, you can use coconut sugar or sucanat, honey or pure maple syrup. I think the maple syrup adds the best flavor and brings out the taste of the pumpkin well.

The combination of maple with pumpkin is a classic that is hard to pass up, and I think most people will agree with that!

COCONUT MILK WHIPPED CREAM

I discovered a few years ago how easy it is to make a dairy-free whipped cream that adds the perfect touch to your pumpkin pie. It’s so simple to make, and the only ingredient you need is a can of full-fat coconut milk. You can add a touch of money or maple syrup, or bit of vanilla, but that is completely optional.

To make this dairy-free whipped cream, you’ll need to plan ahead a bit and place a can of coconut milk in the refrigerator the night before so that it has plenty of time to get cold.Then simply scrape the cream off the top of the can into a mixing bowl. Whip it with a hand mixer for a minute or two until peaks form.

Then hide the bowl from your kids so they don’t eat it all up before the pie is ready.

EASY HEALTHY PUMPKIN PIE RECIPE

You can use homemade pumpkin puree or canned pumpkin.

I have found that canned pumpkin will make the pie a little denser, and you may want to add in a little coconut milk to thin the pie filling if it is too thick. The filling should be spreadable, but not pourable.

If you are using homemade pumpkin puree, you’ll need 2 cups of pumpkin. Make sure that the liquid is squeezed out so that your pie isn’t too runny.

HOW CAN I MAKE PUMPKIN PIE SPICE AT HOME?

I usually use this brand of pumpkin pie spice, but if you’re all out it’s easy to make your own at home.

INGREDIENTS

• 4 tablespoons cinnamon
• 2 teaspoon ginger
• 2 teaspoon nutmeg
• 2 teaspoon all-spice
• 1 teaspoon ground cloves

INSTRUCTIONS

Mix all the spices in a small glass jar with a lid. Shake until combined. Store in an airtight container.

EASY HEALTHY PUMPKIN PIE RECIPE

Serves: 6-8

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour ten minutes

INGREDIENTS

FOR THE CRUST

• 1 cup almond flour
• 2 tablespoons coconut oil, melted
• 1 egg
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon salt

FOR THE FILLING

• 1-15 ounce can organic pumpkin or two cups of pumpkin puree
• 3 eggs
• 1/2 cup maple syrup (adjust according to sweetness preference)
• 2 teaspoons pumpkin pie spice
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 teaspoon vanilla

DAIRY-FREE COCONUT WHIPPED CREAM

• 1 can full fat coconut milk
• 1 teaspoon maple syrup, optional
• 1/2 teaspoon vanilla, optional

INSTRUCTIONS

FOR THE CRUST

1. Prepare a 9″ pie pan and preheat oven to 375 degrees.
2. Add ingredients to a  mixing bowl and stir until well combined.
3. Press the crust evenly into the bottoms and up the sides of a pie pan.
4. Bake for 10 minutes until bottom is set. Remove from oven while you prepare the filling

FOR THE FILLING

1. 1. Add ingredients to a large mixing bowl and whisk until combined.
   2. Spread filling into pre-baked crust.
   3. Bake for 55-60 minutes or until pie sets.

FOR THE DAIRY-FREE WHIPPED CREAM

1. 1. 1. Allow a can of full fat coconut milk to chill in the refrigerator for at least 12 hours.
      2. Scrape the hardened cream off the top of the can into a mixing bowl.
      3. Whip with a hand mixer for 1-2 minutes until peaks form.

Print Recipe

Healthy Paleo Pumpkin Pie Recipe

The Holidays are upon us and it’s time for pie! This easy Paleo Pumpkin Pie is not only Paleo approved but dairy free, gluten free, sugar free and delicious! Learn how to make this healthy pumpkin pie and you’ll see how simple eating by healthy for the holidays can be!

Prep Time10 mins

Cook Time1 hr

Total Time1 hr 10 mins

Ingredients

FOR THE CRUST

• 1 cup almond flour
  
• 2 tablespoons coconut oil melted
• 1 egg
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon salt

FOR THE FILLING

• 1 15 oz can organic pumpkin or two cups of pumpkin puree
• 3 eggs
  
  
• 1/2 cup maple syrup (adjust according to sweetness preference)
• 2 teaspoons pumpkin pie spice
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 teaspoon vanilla

FOR THE COCONUT WHIPPED CREAM

• can full fat coconut milk
  
• 1 teaspoon maple syrup optional
• 1/2 teaspoon vanilla optional

Instructions

FOR THE CRUST

• Prepare a 9" pie pan and preheat oven to 375 degrees.
  
• Add ingredients to a  mixing bowl and stir until well combined.
• Press the crust evenly into the bottoms and up the sides of a pie pan.
  
• Bake for 10 minutes until bottom is set.
• Remove from oven while you prepare the filling

FOR THE FILLING

• Add ingredients to a large mixing bowl and whisk until combined.
  
  
• Spread filling into pre-baked crust.
• Bake for 55-60 minutes or until pie sets.

FOR THE COCONUT WHIPPED CREAM

• Allow a can of full fat coconut milk to chill in the refrigerator for at least 12 hours
  
• .Scrape the hardened cream off the top of the can into a mixing bowl.
• Whip with a hand mixer for 1-2 minutes until peaks form. 
  

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