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Paleo Pumpkin Pie by Candidly Delicious

Paleo Pumpkin Pie

This delicious, creamy, smooth Paleo Pumpkin Pie is made with only wholesome, vegetarian ingredients.
Prep Time 5 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 20 mins
Course Dessert
Cuisine American, Dairy-free, Gluten-free, Kosher, Paleo, Pescatarian, Vegetarian
Servings 10
Calories 107 kcal


  • Pie plate


  • 1 Paleo Pie Crust par-baked
  • 15 ounces Pumpkin Puree
  • 1-½ Cups Non-dairy Milk
  • 3 Eggs
  • ¾ Cups Maple Syrup
  • 2 teaspoons Cinnamon
  • 1 teaspoon Nutmeg
  • 1 teaspoon Ginger
  • ½ teaspoons Cloves
  • ½ teaspoons Allspice
  • ½ teaspoons Cardamom
  • Optional Garnish:
  • Cups Pumpkin Seeds toasted


  • Preheat your oven to 425. Your pie crust should already be par-baked in a pie plate. This pie also works great crustless. If you do that, please lightly grease your pie plate first.
  • Add the Pumpkin, Non-dairy Milk, Eggs, Maple Syrup, Cinnamon, Nutmeg, Ginger, Cloves, Allspice and Cardamom to a large mixing bowl, and whisk until well combined.
  • Pour into the prepared pie plate/crust. Carefully place the pie into your oven at 425. Bake for 15 minutes, then without opening the oven, reduce the heat to 350. Continue to bake for 55-60 minutes.


This pie can be made crustless, or you can make the paleo pie crust from CandidlyDelicious.com or any other paleo crust.
Serve room temperature or cold. If using, top with Pumpkin Seeds after the pie has cooled. Keeps in the fridge 5-6 days. This pie can be frozen, but be aware it may separate from the crust a bit.
Keyword Entertaining, Fall, Healthy, Husband-approved, Kid-friendly, Make-ahead, Nut-free, Pesach, Super Simple, Thanksgiving, Wheat-free