Welcome Pumpkin Lover!

Pumpkin pie, a Thanksgiving classic, is divinely satisfying. This paleo version does not dissappoint. I make it with stevia, so not only is it paleo, it’s a sugar-free indulgence as well. Personally, I feel it is equally as delightful as a pie made with honey or maple syrup, but I give both options with this recipe. Click here to get my paleo pie crust recipe. I hope you enjoy this Paleo Pumpkin Pie as much as I have!

Paleo Pumpkin Pie
Prep time: 
Cook time: 
Total time: 
Serves: 1 pie
  • 2 cups fresh pumpkin or 1 can organic pumpkin
  • 1 cup coconut milk
  • 2 pastured eggs
  • 1½ teaspoons cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon Celtic Sea Salt
  • ¼ teaspoon ground cloves
  • 1 teaspoon liquid stevia
  • 1 unbaked paleo pie crust
  1. Turn oven on to 425°
  2. Mix all ingredients together in a bowl
  3. Pour into an unbaked paleo pie crust
  4. Cover pie crust edges with aluminum or a pie crust shield to avoid burning
  5. Bake for 15 mins on 425°
  6. Turn oven down to 350° and bake for 40-45 minutes
If you do not want to use stevia you can substitute ½ cup maple syrup or honey.


Peace and Paleo Pumpkins!
Sharla xo

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