this easy, homemade and healthy Pumpkin Pie Recipe is perfect for the holiday season! it is so creamy, smooth, and delicious You won’t believe it is Paleo, gluten-free, dairy-free, and low carb.
This is my first Thanksgiving and Christmas in the Blogging World (I launched Shuangy’s Kitchen Sink Blog at the end of 2018), and I’m so excited!
It’s quite a milestone!
I’ve been meaning to share this healthy and delicious pumpkin pie recipe for so long and finally, with the holiday season right around the corner, this pie recipe is here!
Pumpkin Pie has always been my favorite dessert for Thanksgiving and Christmas and of course, I needed to make my own version.
Let’s bake up a storm!
Homemade Healthy Pumpkin Pie for Thanksgiving
So far, I have spent five Thanksgiving with Tom’s family. They always have store-bought pumpkin pies, pecan pies, and apple pies, and my favorite has always been the pumpkin pie.
This year I decided to make my own healthy version of the dessert, and is even better!
My paleo pumpkin pie is less sweet, more flavorful, and airier.
This homemade version is paleo, gluten-free, dairy-free, and low carb.
Of course, Tom was my first taste tester.
He could not believe I made this pumpkin pie completely from scratch. The pumpkin puree, the paleo pie crust, and of course, the pie filling are all homemade. And it is so very delicious!
Now I am on the hook for making this pumpkin pie recipe for Thanksgiving and Christmas for our whole family, probably for the rest of my life!
Can I make pumpkin pie ahead of time?
Besides all the other reasons about how delicious and easy this healthy pumpkin pie is, here is another practical reason:
It helps you reduce the Thanksgiving cooking hassle.
Sure, there is a valid reason why our family always has store-bought desserts. Because let’s be honest, who wants to bake something after spending all that time on homemade turkey, stuffing, casseroles, vegetables, and more.
Like, do you even got space in the oven? Probably not!
However, this healthy pumpkin pie only gets better after a night in the fridge!
This healthy homemade pumpkin pie can be prepared the day before or even 2 – 3 days beforehand and you will have a homemade, healthy dessert ready on Thanksgiving day.
And honestly, it’s even going to be better after a night in the fridge. It will allow the filling to set. Just make sure you store the paleo pie in the fridge, and not on the kitchen counter.
ingredients needed for Healthy Pumpkin Pie
This pumpkin pie contains of two parts, a paleo pie filling, and a gluten-free pie crust.
Pumpkin Pie Filling
All that’s needed for this gluten-free, paleo pumpkin pie filling are eight simple, clean and delicious ingredients :
- Pumpkin puree – This Homemade Version is as good as it gets! If you buy pumpkin puree, make sure there is no added sugar.
- Maple syrup
- Coconut milk – The thick part on top (refrigerate the can for a few hours to get a better separation).
- Vanilla extract
- Tapioca flour
- Pumpkin spice
Paleo Pie Crust
I love making my own pie crust and my favorite easy homemade crust is this gluten-free almond flour pie crust.
With only five ingredients, this pie crust is buttery, flaky and so delicious. And it’s paleo, gluten-free, and grain-free! It’s also perfect for savory pies and quiches.
- Grass-fed butter or coconut oil
- Almond flour
- Tapioca flour
- Coconut flour
Check this post out for the full recipe: gluten-free almond flour pie crust.
You can use a store-bought pie crust if you have a favorite kind in mind. But let me tell you, this homemade gluten-free pie crust beats all the store-bought ones!
How to make paleo pumpkin pie from scratch
Start with preheating the oven to 350 F. And if you are making your own crust get that started before making the pie filling. The crust needs to be pre-baked before adding the pie filling.
Now, in a large mixing bowl, whisk together pumpkin puree, eggs, coconut milk, maple syrup, and vanilla extract. Mix well.
Add tapioca flour, salt, and pumpkin spice to the pumpkin mixture and combine well, but don’t over mix.
Then, pour the pumpkin pie filling into the prepared pie crust. Make sure not to overfill the crust.
Lastly, bake in the preheated oven.
Make sure to let the pie rest to set before cutting into it.
How to Serve this healthy Pumpkin Pie
Honestly, I love this homemade healthy pumpkin pie just as it is. Tom loves it with whipped cream on top. We also found a pumpkin spiced whipped cream at Wholefoods (pictured) that was so good with the pie!
You can also serve this paleo pie with:
- Whipped cream
- Ice cream
- Vanilla yogurt
- Spiced pecans
- Sprinkle extra cinnamon
And serve it chilled. I like it straight from the fridge.
How to Store this homemade Paleo Pumpkin Pie
Once the pie has cooled completely, cover and store in the fridge for up to 5 days.
You could dig in right away, but as it’s said, this gluten-free pumpkin pie is even better after a night in the refrigerator.
I have not tried freezing it but if any of you guys want to give it a try, don’t’ forget to let me know how it works in the comments below.
Tips for the Best Gluten-Free Pumpkin Pie
1. Do Not Over Bake
The first couple of times I made this pumpkin pie, I thought I under-baked it because it was a little jiggly in the center. However, trust me, it will set after the pie cools completely.
For the best result, refrigerate for a few hours. We love it the most when it’s been refrigerated overnight.
2. Do Not slice until it has cooled down
I know it’s tempting, but do NOT slice this paleo pumpkin pie before it has been cooling on the counter for a couple of hours.
In order to check if your pumpkin pie is ready, insert a toothpick in the center. If it comes out clean, it is done baking.
Most of the time, I just let my homemade healthy pie sit in the fridge for a few hours to make sure it is firm and ready to be devoured.
3. Adjust the Sweeteners to your taste
I love this healthy pumpkin pie with 1/2 cup maple syrup (see recipe below). I think it gives it just the right amount of sweetness paired with coconut milk and pumpkin puree.
Especially when we serve it with whip cream on top. It is PERFECT.
However, if you prefer a sweeter pumpkin pie, add an additional 1/4 cup of maple syrup.
What are you waiting for? Let’s get the healthy holiday baking started!
You May Also Like These Holiday Recipes for Thanksgiving and Christmas:
Pumpkin Pie Filling
- 1 cup pumpkin puree
- 3 eggs
- 1 cup full-fat canned coconut milk *
- 1/2 cup maple syrup (or honey) **
- 1 tsp vanilla extract
- 2 tbsp tapioca flour
- 3 tsp pumpkin pie spice ***
- 1 pinch of sea salt
- Follow this link for the Paleo Pie Crust used in this recipe. Add 1 tbsp of coconut sugar to the recipe to make a sweet crust for this pumpkin pie.
- Preheat oven to 350 F.
- In a large mixing bowl, whisk together pumpkin puree, eggs, coconut milk, maple syrup, and vanilla extract. Mix well.
- Add tapioca flour, salt, and pumpkin spice to the pumpkin mixture and combine well.
- Pour the pumpkin pie filling into the prepared pie crust. Make sure not to overfill the crust.****
- Bake the pie for 50 - 55 minutes or until a toothpick comes out clean. The filling might still be jiggling, but it will set when it cools down.
- Leave the pie on the counter for at least 2 hours to cool completely. Then refrigerate for a few hours or overnight.
- Cut into slices and serve with whipped cream and sprinkles of spiced pecans. Enjoy!
- * Use the top thick part of the coconut milk first, if not enough for 1 whole cup, add some of the liquid on the bottom.
- ** Add an additional 1/4 cup maple syrup if you prefer a sweeter pumpkin pie.
- *** Optional, add additional 1/2 tsp nutmeg for that fall flavor explosion
- **** There may be a little extra pumpkin pie filling left, do not over-pour. Leave a little tiny edge where you can still see a tiny bit of the side of the crust.
The Nutrition Fact below includes the Paleo Crust.
Disclosure: Some of the links in this post are affiliate links. This does not result in any extra cost for you, but it does mean that I make a commission if you click through and make a purchase.
Amount Per Serving: Calories: 282Total Fat: 20gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 99mgSodium: 109mgCarbohydrates: 23gFiber: 3gSugar: 10gProtein: 5g
The Nutrition Fact Below is specific to the ingredients I chose to use for this recipe, which may vary.