this is An easy, homemade and healthy Pumpkin Pie Recipe 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.
Pumpkin Pie has always been my favorite dessert for Thanksgiving and Christmas!
This is my first Thanksgiving and Christmas in the Blogging World! (I launched Shuangy’s Kitchen Sink Blog at the end of 2018). This is quite a milestone for me!
I’ve been meaning to share this healthy and delicious pumpkin recipe for so long and finally, with the holiday season right around the corner, this pie recipe is here!
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. Even better, it is way healthier! 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 is 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!
Healthy Pumpkin Pie filling
To begin with, all you need is simply seven ingredients :
- Pumpkin puree – This Homemade Version is as good as it gets!
- Maple syrup
- Coconut milk
- Vanilla extract
- Tapioca flour
- Pumpkin spice
That’s right. It is a lot easier than we all have thought, isn’t it?
Then, in a large mixing bowl, whisk together all the ingredients and pour into your prepared pie crust. This is my favorite crust: gluten-free almond flour pie crust.
Bake and Done!
In just 10 minutes of baking, you will have the best healthy, gluten-free pumpkin pie ever!
Homemade Paleo 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!
With only four ingredients, this pie crust is buttery, flaky and so delicious. And it’s paleo and grain-free!
This is my favorite easy homemade crust: gluten-free almond flour pie crust.
I have always been a crust person (read: if you see all the pie crust missing at the end of the night, I may or may not be responsible for that). Now, this homemade, gluten-free, low carb pie crust fuels my addiction even more.
How to Serve this healthy Pumpkin Pie
Honestly, I love this homemade pumpkin pie just as it is. Tom loves it with whipped cream on top. We found a pumpkin spiced whipped cream at Wholefoods (pictured). So good!
Why not serve your easy homemade pie with some of these toppings?
- Whipped cream
- Ice cream
- Vanilla yogurt
- Spiced pecans
- Sprinkle extra cinnamon
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.
Why this is the Best Homemade Dessert For Thanksgiving
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 the homemade turkey, stuffing, casseroles, vegetables, and more.
Like, do you even got extra oven space? Probably not!
However, this healthy pumpkin pie only gets better after a night in the fridge. So you can prepare it the day before or even 2 – 3 days beforehand and you will have a homemade, healthy dessert ready on Thanksgiving day.
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 the 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.
This easy healthy pumpkin pie is creamy, light, flavorful and so delicious. You will not even be able to tell it is paleo, gluten-free, dairy-free, refined sugar-free, and low carb.
What are you waiting for? Let’s get the holiday healthy baking going!
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 sweeter pumpkin pies.
- *** 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.