Silky Paleo Pumpkin Pie

With allergies and conditions such as diabetes on the rise, there is a good chance that you’ll have a guest at your Thanksgiving table with some sort of dietary restriction. In my house, dairy and grains are on the no-can-do list. Because I’m not one to go without, and because I don’t want a pumpkin pie coup to erupt in my house if pie is not served on Thanksgiving, I sacrificed and ate pie after pumpkin pie filling until I got this recipe just right (whoa-as me!). Truth is, this Silky Paleo Pumpkin Pie makes a fabulous breakfast, lunch or dinner. It’s filling, nutritious, has a good balance of fat, protein, and carbs, and tastes divine.

This recipe is based on the oldie but goodie pumpkin pie recipe you’ll still find on the back of Libby’s pumpkin cans. Although, I now use homemade pumpkin puree, I still like the mix of spices that are are synonymous with the pumpkin pie of my childhood.

Silky Paleo Pumpkin Pie

4 eggs

15 oz. (just under 2 cups) pureed pumpkin

3/4 cup canned coconut cream *Pour off the liquid from the can of coconut milk. This will leave the firmer cream on top- which is what you’ll use. Another option is to simply spoon off the cream from the top of the can as seen in the picture below.


  1. 2 Tbs. honey (click here for the only honey I can recommend without personally knowing the farmer)

  2. 15-20 drops liquid stevia

  3. 1/2 tsp sea salt

  4. 1 tsp cinnamon

  5. 1/2 tsp ground ginger

  6. 1/4 tsp ground cloves

Instructions

Preheat oven to 350° F. In a small saucepan over low heat melt coconut cream and honey. Stir often, and do not heat past the point of melting.

In a medium bowl whisk eggs. Add pumpkin puree, coconut cream/honey mixture, spices and salt. Whisk together until thoroughly combined. An immersion blender works great for this task as well.

Pour into a cooked pie crust (recipe for coconut flour pie crust recipe here) (recipe for no-egg almond flour pie crust recipe here) or into a glass or ceramic pie plate (no need to coat with oil, there is enough fat in this custard that it does not stick), or into 6 ramekins. Cook for 40-45 minutes or until center of custard is set. Cool on wire rack. Store in fridge once completely cooled. Enjoy!

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