Healthy Paleo Pumpkin Pie Recipe

I’m doing it. I’m jumping on the pumpkin trend with this healthy Paleo pumpkin pie recipe. Rather than be yet another person complaining about ALL the pumpkin-flavored fall treats, I’d rather embrace it – and share with you a healthy recipe for Paleo-friendly (gluten, sugar and dairy-free) Pumpkin Pie.

I got the idea flipping through a magazine in a grocery store checkout line. The pumpkin pie on the cover just looked so damn good. “I should do healthy pumpkin pie recipe blog post” I thought.

So here it is! 

Truth is, it’s been about 6-7 years since I last made a homemade, healthy pie crust – so I checked out the internet for some tips and ideas. Rather than re-invent the wheel, I used this proven Paleo Pie Crust from New York Times best-seller Elana’s Pantry.

Paleo Pie Crust


For The Crust: (From Elana’s Pantry)

  • 2 Cups Almond Flour
  • 1 Large Egg (free-range & organic!)
  • 2 TBSP Coconut oil
  • 1/4 tsp Seal Salt

For The Filling: (Swapped healthy ingredients in place of the not-so-healthy ones)

  • 1 3/4 Cups Organic Pumpkin
  • 1tsp Pumpkin Pie Spice
  • 3 Whole Eggs (free-range & organic!)
  • 1/2 Cup Coconut Milk
  • 1/2 C Xylitol
  • 1 TBSP Upgraded CollaGelatin (adds protein & helps set/thicken filling)
  • Pecans &/or Walnuts for garnish/topping




To Make the pie crust:

  1. Pulse flour & salt in food processor
  2. 2. Add coconut oil & egg – mix into a ball
  3. 3. Spread into 9″ Pie Pan
  4. 4. Bake 8-12 minutes at 350

For The Filling:

  1. Preheat oven to 350 degrees
  2. Using a mixer, blend all ingredients (except nuts) until smooth.
  3. Spread filling mixture into pie crust – making sure to leave about 1/2″ space from top of filling to top of crust
  4. Bake for 45-60 minutes making sure the center is set.
  5. Remove, cool and add topping of choice. (Walnuts, pecans, ginger, coconut flakes, etc)
This is an Original Recipe, adapted from: Elana’s Pantry & Virginia Sportsman