Paleo Pumpkin Pie Recipe with Pecan Coconut Crust (2024)

10.10.14

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A perfectly comforting pumpkin pie for the holidays with sweet creamy pumpkin custard filling and pecan coconut crust that’s gluten free, grain free, dairy free, soy free, and refined sugar free. This Perfect Paleo Pumpkin Pie is sure to impress all your family and friends!

I’d like to think I’m not all that obnoxious.

But, I am one of those people who lives for Thanksgiving, and, I actually start thinking about it in September – as soon I start spotting pumpkins in stores.

I love pumpkin, I really do. For me, there’s nothing but fond happy memories of mymom turning on the oven -for the first and last time all year – and seeing the bags of Pepperidge Farm stuffing mix in the pantry.

And, then stuffing ourselves silly while we moaned about how fat and sick we all were, followed by laughing at each other for how fat and sick we all looked.

You have to really know my family for any of this to make sense, but trust me, it was a good time.

The best part of Thanksgiving is just like mile 18 of a marathon – when you think you can’t eat/run another bite/step, you have to dig deep and find your second stomach/next gear! Because seriously – someone just put out your 4 favorite pies and it’s not like you’re gonna quit now!

We do Thanksgiving a little differently these days than we all did years ago, but don’t think I won’t be eating at least 3 pieces of pie. I just have to get a little bit more creative with the ingredients.

A rainy day at home with the kids was all I needed to get my bake on with this pie. It happens to be kid, husband, and paleo running momma approved! My kids tell me the crust is better than a regular pie and the filling tastes the same. Score! Every family needs this Paleo pumpkin pie recipe at their Thanksgiving table!

Perfect Paleo Pumpkin Pie {Grain Free, Dairy Free}

Perfectly Paleo Pumpkin Pie

A perfectly comforting pumpkin pie for the holidays with sweet creamy custard filling and candied nut crust that's gluten free, grain free, dairy free, soy free, and refined sugar free!

Author: Michele Rosen

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Course:Dessert/Pie

Cuisine:Paleo

Servings: 9 inch pie

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Ingredients

For the Crust:
1and 1/2 cups pecans or walnuts
1/2cupunsweetened coconut flakes
1cupdatessoaked to soften, if needed (I microwaved mine in a small amount of water until soft)
1tspcinnamon
For the Pumpkin Filling:
15ozpumpkin puree or homemade puree
2eggs
1/4cupfull fat coconut milk
1/3cupraw honey
2tspteaspoon vanilla extract
2tspcinnamon
1/4tspnutmeg
1/4tspcloves
1/4tspginger
generous pinch sea salt

Instructions

To Make the Crust:
Preheat the oven to 350 degrees. Combine all crust ingredients in a food processor and process until all ingredients are incorporated and you get a thick paste consistency.
In a 9 inch pie dish, press the mixture evenly over the bottom and about 1/2 inch up the sides. It should be sticky enough to stay but not so sticky that you cant press it down. No need to pre-bake.
Next, combine the pumpkin with the other filling ingredients, and use a hand mixer, immersion blender, or whisk to mix it into a smooth consistency.
Pour the filling into the crust and smooth out evenly. Bake in the preheated oven for 30-40 minutes or until the filling is set - it can jiggle a little but should not look soupy. Check half way through to make sure the crust is not burning and if it looks a bit too brown, you can cover the top with foil.
Once the filling is set, remove from oven and let cool to room temperature before storing, covered, in the refrigerator. Serve as is or topped with delicious coconut whipped cream!
Let people think they didn't just eat something paleo until they finish and loved every second of it. Cooking is more fun that way.
Enjoy!

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Tag @PaleoRunningMomma on Instagram and hashtag it #PaleoRunningMomma

What are you favorite Thanksgiving/holiday desserts?

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About Michele

More than a little into running and paleo recipes (yoga now too!) but I'm not here to rain on your grains (or anything else) so come along for the ride! I do a little too much of everything (except cleaning), and I enjoy laughing at myself. As long as I'm the one making the jokes, that is. Just kidding. So bring me your angst, your appetite and your frying pan and climb aboard!

Reader Interactions

Reader Reviews & Comments

Lisa @ Running Out Of Wine says
October 10, 2014 at 6:45 am
I have never really been a fan of pumpkin pie but I think I would like this version! I really love all the ingredients in the crust- I may want to eat just that by itself!
Reply
- Michele says
  October 10, 2014 at 9:38 am
  The crust is sort of similar to the apple crisp topping, and both times I made it i thought I could tweak it a bit to make a good paleo granola. Might have to try that soon, or feel free to experiment!
  Reply
SuzLyfe says
October 10, 2014 at 7:14 am
Well this just looks and sounds incredible! Definitely worth the effort. I didn’t used to like pumpkin pie, but then I convinced myself to give it more time, and now of course I love it.
And I want a little bit of EVERYTHING. Not just one thing. EVERYTHING.
Reply
- Michele says
  October 10, 2014 at 9:39 am
  Pumpkin and apple pie are my two favorite desserts (okay maybe cheesecake would have to be there too) so this was worth cleaning the food processor for! And a little bit of everything is the only way to get down with holiday eating!
  Reply
cottercrunch says
October 10, 2014 at 7:26 am
totally worth the effort! making this come thanksgiving for sure!
Reply
- Michele says
  October 10, 2014 at 9:41 am
  As much as I hate cleaning out the crust mixture from the food processor it was all worth it! Hope you like it!
  Reply
Christa @ Living Unbalanced says
October 10, 2014 at 8:20 am
Thank you for posting this! Excited to try it out because I love pumpkin pie. I really want to attempt to make a paleo apple pie this year because that is my all-time favorite pie.
Reply
- Michele says
  October 10, 2014 at 9:43 am
  I love apple pie too! The apple crisp I made is similar, and I think if you are willing to do a crust that isn’t totally “pastry” like but more crumbly the apple part is really easy! We have so many apples from picking last weekend I’ll definitely be experimenting.
  Reply
AmandaM says
October 10, 2014 at 8:29 am
My dad loves apple pie and so I will be bringing the apple crisp from your recipe post a couple of weeks ago ( I never did get a chance to make it like I planned…). I love apple crisp heated with vanilla ice cream. I like pumpkin pie any time of year! I’ll add this recipe to the list 🙂
Reply
- Michele says
  October 10, 2014 at 9:46 am
  Yum! Vanilla ice cream makes pie so much better. Pumpkin and apple pie are two long time favorites.
  Reply
Lauren @ The Bikini Experiment says
October 10, 2014 at 9:12 am
Pumpkin pie is my favorite Thanksgiving dish and I was planning on whipping up a Paleo verson this year! Your recipe will be perfect. Happy Friday!
Reply
See Also
Crock Pot Paleo Sloppy Joes Recipe {Clean Eating} - My Natural Family
- Michele says
  October 10, 2014 at 9:46 am
  Awesome! Have a great weekend 🙂
  Reply
Amanda @ .running with spoons. says
October 10, 2014 at 9:37 am
Can you believe that pumpkin pie was never a thing in my home when I was growing up? My parents came from Europe a few years before I was born, and we always have more traditionally Polish food for the holidays… which doesn’t include pumpkin pie. I’m in charge of dessert this year, but I still have no idea what it is that I’m going to make… and our Thanksgiving is on Monday!
Reply
nessruns says
October 10, 2014 at 9:50 am
That looks so delicious! It’s so great that you put so much effort in to make certain foods paleo friendly 🙂
Reply
- Michele says
  October 10, 2014 at 7:09 pm
  It was good! I have learned that paleo friendly can still mean delicious 🙂
  Reply
Daisy @ Fit Wanderlust Runner says
October 10, 2014 at 10:59 am
Mine is also pumpkin pie but I only have it once a year! Can’t seem to have it any other day of that year.
Reply
- Michele says
  October 10, 2014 at 7:13 pm
  Once a year makes it special!
  Reply
Skinny Fitalicious says
October 10, 2014 at 1:25 pm
Yum! I love pumpkin pie and this crust sounds amazing. Good stuff lady!
Reply
- Michele says
  October 10, 2014 at 7:14 pm
  Thanks! The crust can probably be used as a granola-type topping too. Similar to the apple crisp topping.
  Reply
Marnie @ SuperSmartMama says
October 10, 2014 at 3:12 pm
Thanks for sharing, I’ve printed this recipe out and have it with all my other must-cook-this-fall recipes!
Reply
- Michele says
  October 10, 2014 at 7:14 pm
  Awesome! Hope you enjoy it!
  Reply
Linda @ The Fitty says
October 10, 2014 at 7:32 pm
Are you kidding me? I love obnoxious festive people. So much spirit. They’re the best.
Reply
- Michele says
  October 11, 2014 at 1:29 pm
  Haha! Good thing!
  Reply
Happy Fit Mama says
October 10, 2014 at 8:33 pm
I never thought I liked pumpkin pie until about a year ago. I can’t believe I missed out on all that goodness for all those years. This recipe looks like it’s totally worth the effort!
Reply
- Michele says
  October 11, 2014 at 1:31 pm
  Very much worth the effort for a classic holiday dessert!
  Reply
Danae @ Recipe Runner says
October 10, 2014 at 10:23 pm
This is a great looking pumpkin pie! The crust sounds delicious!
Reply
- Michele says
  October 11, 2014 at 1:41 pm
  I definitely like paleo friendly crusts just as much or more than my old ones!
  Reply
ahealthyhappyhome says
October 11, 2014 at 11:31 pm
Yum! I’m actually not a huge fan of pumpkin pie but this sounds delicious! I do love pumpkin!
Reply
- Michele says
  October 12, 2014 at 11:46 am
  This isn’t overly sweet so it might work for you!
  Reply
Katie says
November 19, 2015 at 3:49 pm
Does this pie bake ahead of time okay? I’m going to be traveling for the holidays, but I want to bring along a treat I don’t feel guilty about everyone eating. This seems like the perfect thing.
Reply
- Michele says
  November 19, 2015 at 9:52 pm
  I’ve made this one day ahead wrapped and stored in the fridge and it was good. I think if you can keep it chilled it will work – hope this helps!
  Reply
Serenity says
November 15, 2016 at 4:58 am
This recipe looks amazing! I am hosting Thanksgiving from South Africa this year and I’m definitely going to make some pumpkin pie. Can it be warmed before serving or is it better to serve cold?
Reply
Judy Rom says
November 22, 2017 at 12:23 am
Hi Michelle, do you think the egg is essential in the filling? I’d love to make a vegan version.
Reply
- Michele says
  November 22, 2017 at 12:54 pm
  Yes, since it’s a custard pie I don’t think there’s a replacement for the egg. The crust also contains an egg. I do have a chocolate pumpkin cheesecake that’s vegan (made with cashews) if you want to see that:
  Reply
Tara says
November 12, 2018 at 4:19 pm
I love this recipe! I’m trying to adopt more of a paleo, whole foods lifestyle and I was worried about my favorite Thanksgiving dessert, pumpkin pie. I’m certainly not worried now! Thanks for sharing!!
Reply
- Michele says
  November 12, 2018 at 4:50 pm
  Awesome! We love this one too, thanks for letting me know 🙂
  Reply

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Paleo Pumpkin Pie Recipe with Pecan Coconut Crust (2024)

FAQs

Why is pecan pie better than pumpkin pie? ›

Pecans simply do more than pumpkin — they provide crunch and flavor. They give you something to sink your teeth into with ridges that hold onto the sweet filling. It's the pasta of pies. Pecan has earned its right as Texas' state tree and, as such, should be the premier pie of any Texan Thanksgiving spread.

Discover More Details ›

How do you keep pumpkin pie filling from pulling away from the crust? ›

Answer: A spokesperson for Libby's canned pumpkin says that the filling's shrinking away from the crust can be caused by the oven temperature being a little too high or the baking time a little too long. For best results, be certain the pie is baked at the recommended temperature in the center of the oven.

How do I make my pumpkin pie crust not soggy? ›

Often, blind-baking solves this problem. If you're making a single crust custard-filled pie, like a pumpkin pie, bake the pie dough first before adding filling to allow some of the moisture in the crust to evaporate. You can also totally blind-bake fruit pies.

Read On ›

Why does pumpkin pie filling separate from crust? ›

If your pumpkin filling cracks or separates, it's probably overcooked. And that's not your fault: It can be hard to nail the perfect level of doneness for pumpkin pie, since most recipes have you pour the custard into an unbaked pie shell, and by the time the crust is perfectly golden brown, the filling is overcooked.

What is the least popular pie in the United States? ›

The least popular types of pies were salted caramel, gooseberry, blueberry and peach, all being the most popular in only one state each.

See Details ›

What is the most favorite pie in the world? ›

Apple Pie. Apple pie is arguably one of the most popular pie flavors. A symbol of America, the apple pie was actually invented by the British. Apple pie is simply made with sliced apples on double-crusted pastry dough.

Explore More ›

Should I poke holes in my pumpkin pie crust? ›

But don't dock it (docking is aerating the crust before baking by poking it with the tines of a fork). This will cause the custard to seep out into the bottom crust, defeating that whole "flaky" thing you were going for. The test kitchen's vessel of choice for pie is a 9" glass Pyrex pan.

Find Out More ›

When making pumpkin pie Why is it important to let the filling sit overnight before baking? ›

For better pumpkin pie, refrigerate the filling overnight

To that end, we've found that refrigerating pumpkin pie filling overnight before using it not only enhances the spices' flavors, but also mellows them. Any “sharp edges” disappear, and you're left with a smooth meld of complementary flavors.

Get More Info ›

How to get bottom crust done in pumpkin pie? ›

One of the fool-proof ways to ensure a crisp bottom pie crust is to do what is called blind baking. This simply means that you bake the crust—either fully if you are adding a custard or cream that won't be cooked, or partially if the whole pie needs to bake—before adding the filling.

How to keep pecan pie crust from getting soggy? ›

One way to prevent a soggy crust is to essentially seal the surface, creating a barrier between the crust and the filling. Brush the surface of the unbaked crust with a beaten egg or egg white mixed with water before adding the filling.

Know More ›

How to keep pie crust from getting soggy on coconut cream pie? ›

Blind Bake

The most common way to ward off a soggy pie crust is by a process called blind baking. Blind baking means you pre-bake the crust (sometimes covered with parchment or foil and weighed down with pie weights to prevent the crust from bubbling up) so that it sets and crisps up before you add any wet filling.

Learn More Now ›

How to keep pumpkin pie filling from separating from crust? ›

There are three options.

Cool your pie more slowly. Both the crust and the filling shrink after baking. ...
Blind bake your crust. This will prevent it from shrinking during cooking, so the only changing factor will be the filling.
Line your raw pie dough with cookie crumbs before adding pumpkin.

Nov 29, 2015

What happened to cause the pumpkin pie to weep after it was baked? ›

Why Is My Pumpkin Pie Weeping? Another common problem that occurs when baking pumpkin pie is when you notice water on the top of the pie or leaking out from the filling. Why this happens: Either the pie was overbaked, or it was placed in the fridge before cooling completely.

Why is pecan pie the best pie? ›

It does not require a scoop of ice cream, or a dollop of whipped cream, or, God forbid, something like a slice of cheddar (another knock against apple pie). Pecan pie is a pie that stands on its own. It has the gooeyness of a candy bar, the crunchy texture and warm flavor of toasted nuts, and that flaky, buttery crust.

Which pie is the healthiest? ›

When in doubt, choose pumpkin pie. In competition with those mentioned above, it offers the fewest calories, and least fat and added sugar.

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Why is pecan pie important to Texas? ›

Why is pecan pie famous in Texas? Texas pecan pie has been a tradition for more than 100 years, and the pie was officially named the state dessert in 2013. Along with Georgia and New Mexico, Texas is one of the nation's top three pecan-producing states. Not surprisingly, pecan is also the state nut and tree of Texas.

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Why is pecan pie a Thanksgiving food? ›

But there's a reason why we make pecan pie for Thanksgiving: November is the height of their harvest. What a glorious way to celebrate a fresh pull of pecans: mixing them with sweet syrup, pouring them into a buttery shell, and baking until they're a deep, caramelized brown.

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Paleo Pumpkin Pie Recipe with Pecan Coconut Crust (2024)

Perfect Paleo Pumpkin Pie {Grain Free, Dairy Free}

Perfectly Paleo Pumpkin Pie

Ingredients

Instructions

Did you make this recipe?

You Might Also Like...

About Michele

Reader Interactions

Reader Reviews & Comments

Leave a Comment

FAQs

Why is pecan pie better than pumpkin pie? ›

How to keep pecan pie crust from getting soggy? ›