Almost Paleo Pumpkin Pie


The holidays just wouldn’t be the same without it!


But if you follow a low sugar diet, have eliminated gluten or dairy or gone “Paleo”, you may think this old holiday tradition would be a thing of the past.


After all, store bought pumpkin pies are packed with sugar (and typically contain a crust filled with trans fats). And the so-called “healthy” varieties are made with grains and dairy which simply aren’t an option for many people these days.


But the good news is that pumpkin pie really can be one of the healthiest dishes on your Thanksgiving spread. And you can eliminate the sugar, gluten and dairy… and still get deliciously sweet, traditional-tasting results.


(Adapted from Pumpkin Pie with Pecan Crust in Guilt Free Desserts)


Start to Finish: 1.5 hours


Yield: 8 servings



  • 1/2 Tbsp. Bob’s Red Mill Arrowroot Starch
  • 1 1/2 cups organic pecans
  • 3 tsp. Simply Organic Pumpkin Pie Spice
  • 1 tsp. organic vanilla extract
  • 8 Tbsp. Wholesome Sweeteners Organic Zero or Sinless Sweetener
  • 1/4 tsp SweetLeaf Stevia Extract
  • 1 cup Native Forest Organic Coconut Milk
  • 1-15 oz. can organic canned pumpkin (or 1.75 cups fresh cooked pumpkin*)
  • 3 large organic pastured eggs
  • 2 Tbsp. Nutiva Organic Extra-Virgin Coconut Oil, melted
  • 1/2 tsp. Celtic Sea Salt


  1. Preheat oven to 350 F.
  2. First, prepare the crust. Pulse pecans in a food processor until the consistency of almond meal. Add the melted coconut oil and 1/4 tsp. salt. Blend until combined. Scrape the batter into a 9-inch pie or tart pan, smoothing and patting the batter out evenly. Spread the batter thinner across the bottom of the pan and thicker around the edges of the crust.
  3. Place the crust on a cookie sheet (to prevent the bottom from burning) and bake for 10 minutes. Remove from oven and set aside.
  4. Add remaining ingredients for filling (pumpkin, eggs, pumpkin pie spice, coconut milk, vanilla, arrowroot, stevia, erythritol and salt) into a food processor or blender. Blend well to fully combine ingredients.
  5. Pour into the crust, but do not overfill. (Note: You will have some filling left over)
  6. Transfer to the oven and bake 45-50 minutes.The center of the pie should be rather firm and only jiggle slightly if you shake the pan.
  7. Cool completely and serve with homemade whipped cream or whipped coconut cream. 

*Buy two organic sugar baby pumpkins. Cut each into eighths, scrape out seeds, and steam or bake. Cool, remove skin, and blend in a food processor to a puree.


Nutrition Information per Serving


241 calories, 0 g fat, 53 mg cholesterol, 1 mg sodium, 8 carbohydrates, 3 g sugars, 3 g fiber, 4 g protein


BEST BRAND: Native Forest Organic Coconut Milk



If you’ve gone dairy free or adopted a Paleo style of eating, coconut milk may have become one of your main culinary staples.


And while coconut milk is low in carbohydrates and provides a bevy of health benefits – including a rich source of metabolism-boosting healthy fats called medium chain triglycerides (MCTs), and anti-fungal compound like lauric acid – there’s something you should know.


Most canned coconut milk is contaminated with bisphenol-a (BPA) – a known endocrine disruptor linked to chromosomal and reproductive system abnormalities, impaired brain and neurological functions, cancer, cardiovascular disease, diabetes, early puberty and obesity… just to name a few. 


Unfortunately, this insidious compound is found in the liners of almost ALL canned foods. But not Native Forest Organic Coconut Milk! You can enjoy all of the health benefits coconut milk… without the BPA. Look for it at your local health food store (or Whole Foods market) for around $3.29/can. Or buy direct from their website and get a discount of $2.96/can when you buy 12 or more.   


Stay tuned for more healthy holiday tips, comfort food makeovers and festive seasonal delights!  


Wishing You & Yours a Healthy & Happy Thanksgiving!





Kelley Herring  

CEO & Editor-in-Chief

Healing Gourmet