The Healthiest, Most Delicious Pumpkin Pie Ever

paleo pumpkin pieYou can’t have Thanksgiving without pumpkin pie, right? But what if you kind of want to eat healthy? With this recipe, you can still have a super healthy, guilt-free Thanksgiving.

The first time I made this pie for my family, I didn’t tell them it had no flour or sugar in it. It looked and smelled totally normal (the nutty crust didn’t really phase anyone).

So if you think folks might balk at the fact that it’s a “paleo” pie, don’t tell them! At least not until they tell you how delicious it is. It’s not strictly slow-carb, but it’s close enough to not feel bad about it for one day.

This recipe was adapted from Sarah Fragoso’s recipe on her blog, Everyday Paleo.



  • 1/2 c hazelnuts
  • 1 c pecans
  • 4 tbsp melted ghee
  • pinch of salt


  • 14 oz can of pumpkin puree
  • 2 tsp ground cinnamon
  • 1/4 tsp grated ginger
  • 2 eggs
  • 1/4 c raw honey
  • 1/2 c coconut milk


  1. Preheat the oven to 350F.
  2. With a food processor, chop the nuts up until they’re a very fine meal (no large chunks).
  3. In bowl (or you could use the pie plate if you’re careful), mix the nuts, salt, and ghee together until it’s sort of like a dough. Spread it out evenly in the pie plate with your fingers. Pop it in the oven.
  4. Meanwhile, whisk together all of the ingredients for the filling until it’s blended fully.
  5. Once the crust has been baking for about 10 minutes, pour in the filling and continue baking for about 45 minutes.

For the whipped cream, it’s literally just coconut cream. I was going to whip it, but it tasted so good straight from the can, I just used it. When you chill the can overnight, the cream solidifies and you can pull it off the top with a spoon (you’re left with coconut water below). I just added a hint of vanilla and some cinnamon, stirred it all together, and added a dollop to the pie slice.

What’s so great about this pie is it’s basically the same, but you get to control the sweetness, and it’s totally gluten-free.

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