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+ servings

Paleo Pumpkin Pie

This Paleo Pumpkin Pie has so much creamy, spicy-sweet, pumpkin flavor! A healthy version of a classic; your new go-to holiday pie recipe!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 50 minutes
Chilling time 3 hours 30 minutes
Total Time 4 hours 30 minutes
Servings 10 People
Calories 183kcal
Author Taylor


  • 1 Can Canned pumpkin puree (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
  • Generous pinch of salt
  • 1 Low Carb Pie Crust, cooled (Click for recipe) **Read notes


  • Pre heat your oven to 350 degrees.
  • Whisk all the ingredients together in a large bowl and pour into the prepared, cooled pie crust.
  • Lightly tent the pie with tinfoil so the crust doesn't further 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-1hr 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) and DEVOUR!



*The pie CAN be served at room temperature, but the crust is a little flakier and better if its refrigerated and served right from the refrigerator.
PIE CRUST RECIPE.  **I made it completely without the monkfruit so feel free to skip it in the pie crust recipe!


Calories: 183kcal | Carbohydrates: 24g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 123mg | Potassium: 149mg | Fiber: 2g | Sugar: 9g | Vitamin A: 6669IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 2mg