This simple pumpkin pie is super delicious and so easy to make. It’s a healthy version of a classic autumnal favorite that the whole family will love. It’s so good nobody will ever know (or care) that it’s Paleo (or low carb, depending on which version you go with), gluten-free, grain-free, dairy-free, and nut-free (don’t worry, coconut – despite its name – is not a nut, but a fruit, and is super healthy!)
The recipe’s nutrition info as calculated (4 grams of carbs per serving of 1/12 pie) is based on using one of the recommended monk fruit/allulose maple syrup options. If you go the Paleo route with this recipe and use regular maple syrup instead, the carb count will be an additional 9 grams of carbs per serving.
Another substitution option: If you prefer it and you tolerate dairy well, you could use heavy cream (organic A2 cream or raw cream are the best options) in place of the coconut cream. It will work just as beautifully, taste amazing, and actually reduce the carb count by 1 gram per serving.
And finally, if you’d rather have a crust nestled under your pumpkin pie for a more traditional presentation, the low carb Paleo pie crust at Elana’s Pantry is easy, and excellent. Use this for infrequent special occasions only, though, since almonds are high in inflammatory Omega 6 fatty acids, lectins and phytic acid.
Prep note: Once made, the pie needs at least several hours to cool and then fully set up in the fridge, so plan to make it at least one day – and up to a few days – ahead of your desired serving time.
Best Ever Pumpkin Pie
- 1 Food Processor or blender
- 1 9" pie pan glass or ceramic
- 1 Tbsp butter or avocado oil
- 15 oz pumpkin puree (1 can) - plain, unsweetened or 1½ cups roasted pumpkin puree
- 3 large eggs or 4 medium
- ½ cup canned coconut cream without additives such as guar gum
- ½ cup maple syrup use maple syrup for Paleo; use allulose/monk fruit maple syrup for low carb, such as Wholesome Yum, All-U-Lose or Birch Benders brands
- 1½ Tbsp pumpkin pie spice
- ¼ tsp sea salt
- Preheat oven to 350°F.
- Grease the pie pan liberally with butter or avocado oil.
- In a food processor or blender, combine pumpkin puree and eggs until fully combined.
- Pulse in coconut cream, maple syrup, pumpkin pie spice, and salt until well combined.
- Bake at 350°F for 45 minutes. Note that the filling will still be a bit soft at the end of the 45 minutes.
- Allow to cool to room temperature for a few hours out on the kitchen counter, loosely covered with a cloth or paper towel.
- Now refrigerate the pie for at least 2-3 more hours, until it is fully set up (a toothpick inserted in the center should come out clean), before serving.