The Best Paleo Pumpkin Pie {with coconut whipped cream}


Just in time for Thanksgiving! Pumpkin Pie seems like the perfect Thanksgiving dessert. 

It's rich, smooth, and tastes incredible on my homemade pie crust and topped with coconut whipped cream. 

I've been sneaking pictures of this pie and it's finally up! Say hello to The Best Paleo Pumpkin Pie ever. 

This no-nonsense pie recipe will be sure to win over your family. And I promise they will not be able to tell it's a healthier version.  It’s sweetened with pure maple syrup so go ahead and eat the whole pan. I don’t really recommend that, of course, but I won’t judge if you do because it’s that good.

Simple ingredients combined together to make one amazing pumpkin pie. I hope you and your family enjoy this as much as we do. 


You won’t even know this Paleo Pumpkin Pie is a healthier version. The perfect dessert for your next dinner party.  

Ingredients for the crust:

1 ¼ cup almond flour

5 tbsps coconut oil {melted}

Pinch of salt

Ingredients for the pie:

1 15 ounce can pure pumpkin

¾ cup unsweetened almond milk

½ cup maple syrup

3 eggs

2 teaspoons pumpkin pie spice

¼ teaspoon salt

 Ingredients for the coconut whipped cream:

1 13.5 oz can coconut milk {refrigerated overnight}

1 tsp pure maple syrup



  1. Preheat oven to 325 degrees.

  2. Mix crust ingredients until dough forms. It’s a little crumbly but you can work it in and press it into the pie plate with your hands. Bake for 15 minutes or until crust is browning slightly. Set aside to cool.

  3. Add filling ingredients to blender {or mix in a bowl until well combined} and process until smooth. Pour into crust and bake for 1 hour, or until filling is just set.

  4. Cool completely and refrigerate 2 hours.

  5. While the pie is cooling, remove coconut milk from the fridge. Flip over. Open can and pour out the coconut water. Scoop coconut cream into a bowl.

  6. Add maple syrup.

  7. Using a stand mixer or hand beaters, whip the coconut cream on medium-high for about 3 minutes until soft peaks form.

  8. Top cooled pumpkin pie with the coconut whip when you’re ready to serve or store in a container in the fridge for a few days.

Not a fan of pumpkin pie? Write your favorite holiday dessert or snack in the comments below and I’ll see if I can come up with a healthy{ish} alternative for you!