This is the Pumpkin Pie You Should Bring to Thanksgiving


A better-for-you take on a Thanksgiving favorite. This pumpkin pie is grain-free,
dairy-free and has no added sugars. Need I say more? 

This is pumpkin pie you should be bringing to Thanksgiving.

Ah, good ol’ pumpkin pie. A staple many of us dream of 11 months out of the year, and graciously gobble up (no pun intended) on Thanksgiving Day. Sadly, a traditional pumpkin pie isn’t allergen or paleo-friendly. Don’t worry – we gotchu. Not only will this version help you stay on track with your nutrition goals, it’ll also satisfy your gluten-free aunt, dairy-free cousin, paleo brother-in-law and anyone else at your dinner table.

With a crispy, flaky crust, you won’t believe this healthier pumpkin pie isn’t the ‘real deal.’ A combination of paleo-approved ingredients like almond flour and coconut sugar gives it a cookie-like flavor, while coconut butter and egg are the glue that holds it together. Make sure not to leave it on the counter while you’re preparing the filling – chilling the crust for at least 15 minutes is an important step!
Paleo Pumpkin Pie

If you’re anything like me, you’ll roll the pie crust dough with a bottle of wine. Apparently I forgot to add ‘rolling pin’ to my wedding registry… four years ago. ANYWAYS. The crust rolls out perfectly no matter what tube-like device you use.

Now for the filling – arguably the best part of a pumpkin pie. Obviously there’s pumpkin, but pure maple syrup and creamy coconut milk help sweeten things up and give the filling a smooth, custardy texture. Don’t forget the nut butter – add in a couple tablespoons of almond, cashew or peanut butter to amp up the flavor.

Let’s move on to the recipe shall we?


For the Crust

  • 2 cups almond flour
  • 2 tablespoons coconut sugar
  • 1 egg, lightly beaten
  • 1/3 cup coconut butter
  • 1/4 tsp salt

For the Filling:

  • 1 can pumpkin puree
  • 1/2 cup coconut milk
  • 1/2 cup maple syrup
  • 2 eggs
  • 2-3 tablespoons creamy peanut butter (or almond butter or cashew butter)
  • 1/4 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1/2 teaspoon pumpkin spice
  • 1 teaspoon cinnamon


For the Crust 

  1. In a medium bowl, whisk together almond flour, coconut sugar and salt.
  2. Add in coconut oil and combine using your hands, until combined
  3. Add the egg and stir until it reaches a doughy texture and a ball is formed
  4. Cover with plastic wrap and place in the freezer while you prepare the filling
  5. When ready to bake, roll the dough into a 12-inch circle between 2 sheets of wax and/or parchment paper

For the Filling

  1. Preheat the oven to 350
  2. Whisk together all filling ingredients in a medium bowl until smooth
  3. Pour into the prepared pie crust and bake for 50 minutes, or until the center is not jiggly
  4. Let set for 2 hours before serving. Refrigerate leftovers (if there are any!)

Paleo Pumpkin Pie


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