This simple Paleo Pumpkin Pie is super delicious and so easy to make. It’s a healthy version of the classic Thanksgiving dessert that the whole family will love. It’s so good nobody will ever know it’s gluten-free, grain-free, and dairy-free!

Prep note: This pie can be made up to a few days ahead of time – making Thanksgiving day easier! – and it actually works best to make it ahead since it needs at least a few hours to cool and then fully set up in the fridge.

Best Ever Pumpkin Pie

Prep Time15 minutes
Cook Time45 minutes
Cooling & Setting Time3 hours
Total Time4 hours
Course: Dessert
Cuisine: American
Keyword: low carb, paleo
Servings: 12


  • 1 Food Processor
  • 1 9" pie pan


Pie Filling

  • 15 oz pumpkin puree (1 can) - plain, unsweetened or 1½ cups roasted pumpkin puree
  • 3 large eggs or 4 medium
  • ½ cup coconut cream
  • ½ cup liquid sweetener such as maple syrup or honey for Paleo, or for lower carb, Nature's Hollow Xylitol honey or BetterTaste Allulose honey or Lakanto or ChocZero maple syrup 
  • Tbsp pumpkin pie spice
  • ¼ tsp sea salt


  • Preheat oven to 350°F.

Pie Crust

  • Make crust according to instructions at Do NOT prebake it!

Pie Filling

  • In a food processor combine pumpkin puree and eggs.
  • Pulse in coconut cream, liquid sweetener, pumpkin pie spice, and salt until well combined.

Assemble Pie

  • Pour filling into UNBAKED pie crust.
  • Bake at 350°F for 45 minutes. Note that the filling will still be a bit soft.
  • Allow to cool, then refrigerate for 2 hours to set up before serving.