This Paleo Pumpkin Pie tastes delicious and is grain and dairy free.  This healthier Thanksgiving recipe has just the right amount of spice and a velvety filling you’ll crave all season long!

Paleo Pumpkin Pie Recipe

Although I love Thanksgiving and all it’s delicious trimming, for those of us with restricted diets, the holiday can be somewhat of a challenge.  Every dish seems to be baked up with gobs of sugar, diary or other ingredients that just aren’t going to work for us.  And what about pumpkin pie – the quintessential Thanksgiving dessert?  I was delighted to find a recipe like this Paleo Pumpkin Pie that tastes so good, you seriously won’t miss the original.

It was just before Thanksgiving last year that I was diagnosed with SIBO and I changed my diet so my gut would be happier and begin to heal.  I actually made a whole spread of healthier Thanksgiving recipes that surprisingly everyone enjoyed.  For me, there’ll always be turkey on the Thanksgiving table.  I love the way the whole house smells like turkey day while the bird is roasting in the oven, just like it did when I was a kid. And now there can be pumpkin pie too!

Paleo Pumpkin Dessert

My husband is a BIG help in the kitchen and made the crust for this recipe, so I know you can too 🙂 So let’s get started making this Paleo Pumpkin Pie with a Pecan Crust!

This recipe calls for pumpkin puree. You can either buy canned pumpkin puree (making sure it’s not pumpkin pie filling) or you can roast fresh pumpkin in a 350 degree oven for about an hour to make your own puree. I usually don’t have time for that option since I’m working on all the other turkey day recipes.

5 from 2 votes

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Paleo Pumpkin Pie Recipe (grain free)

This Paleo Pumpkin Pie tastes delicious and is grain and dairy free.  This healthier Thanksgiving recipe has just the right amount of spice and a velvety filling you'll crave all season long!

Course Dessert

Cuisine American

Prep Time 10 minutes

Cook Time 55 minutes

Total Time 1 hour 5 minutes

Servings 8

Author Erin @ Suburban Simplicity

Ingredients

Crust:

• 1 cup pecans
• 1/2 cup hazelnuts
• 4 tbsp coconut oil (room temperature), butter or ghee (if you can tolerate)
• A pinch of sea salt

Filling:

• 1 can fresh or canned pumpkin puree about 1 ¾ cups
• 2 large eggs
• 1/2 cup local raw honey
• 1/2 cup full fat coconut milk
• 2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp fresh grated ginger optional

Instructions

1. Preheat your oven to 350 degrees.

2. Process nuts in a food processor until finely ground or almost a flour consistency. Do not over process nuts, or you’ll end up with butter instead.

3. In a bowl, mix the ground nuts with the coconut oil or butter and then press the crust mixture in a pie plate and bake for 10 minutes.

4. While the crust bakes, mix all the filling ingredients together in a medium bowl.

5. Add the filling to the pre-baked crust, place back in the oven and bake for an additional 45 minutes.

Now you too can enjoy the traditional Thanksgiving dessert with this Paleo Pumpkin Pie Recipe!

You May Also Like:

Paleo Strawberry Balsamic Fig Jam

Gluten-Free Peanut Butter Cookies

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