For as long as I can remember I have been making pumpkin pies for Thanksgiving. In fact, one year I made 21 pumpkin pies while working as a baker in a ski resort.
That was a crazy experience! …And I’d rather NOT say much about the ingredients used in those pies!
We all know Pumpkin Pie is a staple for every Thanksgiving but it doesn’t have to be full of ingredients that are not health supportive, right?
This Pumpkin Pie is FAR healthier than the pies I made back at the ski resort AND it even offers real nutritional benefits! Can’t beat that!
This recipe is sugar free, dairy free, low carb, and grain free which also makes it Paleo and Keto friendly! And, in my opinion, it’s best made with freshly roasted pumpkin or squash, such as butternut or acorn.
One great thing about having this pumpkin pie for Thanksgiving is that you can make this pie way before Thanksgiving and freeze it. Take it out the day before and transfer it to the fridge to thaw. Then bring it to room temperature about 2 hours before serving time.
This pie uses a simple and delicious low carb Paleo crust made with whole food ingredients and no grains. You can find the pie crust recipe here. This crust is super simple to make and turns out perfect every time!
After you create the perfect crust then you can start mixing up this creamy, nutritious, and guilt free filling. You’ll see it has the perfect texture and tastes just like the traditional pumpkin pie you grew up eating. I’m excited to share all the details with you!
To make the pie you’ll need:
- A freshly roasted pumpkin or squash. And yes you can get away using canned pumpkin too.
- Coconut milk, full fat
- Sea salt
- Sugar free maple syrup, Lakanto is my favorite.
- Liquid stevia
Looking for an egg free pumpkin pie?
Take a look and my No Bake Pumpkin Pie which has all the goodness of this pie but happens to be egg free AND has a vegan option too!
Pumpkin Pie (Keto, Paleo, dairy free, sugar free, grain free)
- 5 eggs
- 2 cups pumpkin puree use your own roasted pumkin for the best flavor
- 3/4 cup full fat coconut milk
- 1/4 cup Lakanto Maple Syrup, sugar free sub regular maple syrup
- 2 tbsp erythritol or 1/4 tsp liquid stevia
- 1/2 tsp sea salt
- 1 1/2 tbsp pumpkin pie spice or use the spices below
- 2 tsp cinnamon
- 1 tsp nutmeg
- 3/4 tsp ground ginger
- 1/4 tsp cardamom
- 1/4 tsp ground cloves
- First, make your Paleo pie crust (see link in notes)
- Preheat the oven to 350 degress.
- Whisk the eggs together in a medium sized mixing bowl
- Add all of the remaining ingredients to a food processor and mix until well combined
- Add the eggs and pulse a few times so everything is perfectly creamy
- Pour the pumpkin pie mixture into your prepared and unbaked paleo pie crust and place it in the oven
- Bake for 45-50 minutes or until the filling has fully set.
If you missed the link above, here is an excellent paleo pie crust to use for this pumpkin pie. I have a few more tips to create the perfect pumpkin pie. If you have more pie tips please let me know.
- Use a pie crust shield or make your own with foil paper, which is what I do. One of the trickiest parts of baking with a paleo crust for me has always been keeping the edges from becoming to dark as the center bakes. The easiest way to make a shield is to cut a half moon shape in a folded sheet of foil paper, and carefully wrap the crust edges with it.
- Also do not let yourself rush into eating it. After baking this pumpkin pie can use a good 6 hours of chilling in the fridge before it slices up perfectly.
Calories: 55kcal | Carbohydrates: 4g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 51mg | Sodium: 96mg | Potassium: 109mg | Fiber: 1g | Sugar: 1g | Vitamin A: 4840IU | Vitamin C: 2mg | Calcium: 24mg | Iron: 1mg