Dairy-Free Paleo Pumpkin Pie Recipe

This Paleo Pumpkin Pie is rich, velvety, and made without grains or dairy. It’s a healthier Thanksgiving dessert that balances warm fall spices with a smooth pumpkin filling—perfect for anyone avoiding gluten or dairy but still wanting a classic pie experience.

Thanksgiving can be a challenge for anyone with dietary restrictions: so many traditional dishes rely on wheat and butter. This paleo pumpkin pie delivers the familiar flavor and texture you expect from a classic pumpkin pie, but uses a grain-free pecan and hazelnut crust and coconut milk for a dairy-free custard.

Aside from pie, a roasted turkey usually steals the show at our holiday table. If you’re planning a full menu, think through complementary sides that are also naturally gluten-free and dairy-free—roasted root vegetables, simple green beans, and cranberry sauce pair beautifully with this pie.

Paleo Pumpkin Pie with Grain-Free Pecan Crust

This recipe features a nut-based crust made from pecans and hazelnuts and a spiced pumpkin filling sweetened with honey. The crust gives a satisfying crunch that contrasts the silky filling. The recipe yields an 8-serving pie and is easy to scale if you’re feeding a crowd.

Step 1

Preheat your oven to 350°F (175°C).

Step 2

Place pecans and hazelnuts in a food processor and pulse until they reach a coarse, flour-like texture. Be careful not to over-process; stop frequently and check the texture. If you process too long, the nuts will begin to release oil and turn into nut butter.

Step 3

In a bowl, combine the ground nuts with room-temperature coconut oil (or butter/ghee if you tolerate dairy). Press the mixture evenly into a 9-inch pie plate, making sure the crust reaches up the sides. Bake the crust for 10 minutes to set and lightly toast the nuts.

Step 4

While the crust bakes, whisk together the filling ingredients in a medium bowl: pumpkin puree, eggs, raw honey, full-fat coconut milk, and the spices (cinnamon, nutmeg, cloves, and optional fresh grated ginger). Stir until smooth and well combined.

Step 5

Pour the filling into the pre-baked crust and return the pie to the oven. Bake for about 45 minutes, or until the filling is set but still slightly wobbly in the center. Let the pie cool on a wire rack, then chill for at least a couple of hours to fully firm up and develop flavor.

Tips for a Successful Gluten-Free, Dairy-Free Pumpkin Pie

• Do not over-process the nuts in the food processor. Stop as soon as the nuts resemble a coarse flour to avoid nut butter.
• This recipe uses pumpkin puree. Use canned pumpkin puree (not pumpkin pie filling) or make your own by roasting sugar pumpkin and pureeing the flesh. Homemade puree can add moisture, so adjust baking time as needed.
• Choose full-fat coconut milk for the creamiest texture. If you prefer a less pronounced coconut flavor, use a can labeled “full-fat coconut milk” and whisk thoroughly to incorporate.
• Honey provides the natural sweetness in this recipe. If you need a strictly vegan option, substitute with maple syrup, though flavor and texture will vary slightly.
• To prevent cracking, cool the pie slowly by turning off the oven and leaving the door slightly ajar for 10–15 minutes before transferring to a cooling rack.
• Serve chilled or at room temperature with a dollop of coconut whipped cream or a sprinkle of toasted chopped pecans for garnish.

We love hearing from you.

If you try this Paleo Pumpkin Pie, please leave a comment or rating on your recipe source to share how it turned out. Notes about timing, oven differences, or variations you tried are especially helpful for other home bakers.

Now you can enjoy a classic Thanksgiving dessert that fits a paleo, grain-free, and dairy-free menu. This pie keeps well refrigerated for several days—bring it to room temperature before serving for the best texture and flavor.

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