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A close up image of a slice of pumpkin pie on a plate topped with a dollop of coconut whipped cream on a plate with a pie tin and pumpkins in the background
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5 from 2 votes

Homemade Pumpkin Pie (Clean Eating, Gluten-Free, Paleo)

This clean eat pumpkin pie is made from scratch from the pumpkin puree to the crust used and the end result is a pie bursting with fresh seasonal pumpkin (and spice) flavors!
Prep Time10 minutes
Cook Time1 hour
Cooling Time1 hour
Total Time2 hours 10 minutes
Course: Dessert
Cuisine: American
Servings: 8
Calories: 314kcal
Author: Kitrusy

Ingredients

Instructions

  • Preheat oven to 350°F.
  • In a large bowl mix together the pumpkin puree, coconut milk, maple syrup, vanilla, spices and salt until smooth. (You can use an immersion blender to get a perfectly smooth and creamy blend or use a whisk).
  • Add in the eggs one at a time. Mixing each into the pumpkin mixture before adding the next.
  • Pour your filling into a pre-baked pie crust and bake for 40-45 minutes or until set. (If the middle is slightly jiggly that is perfectly fine but you don't want a significant wobble or jiggle to be present especially around the edges, this means the pie has not cooked and isn't set.)
  • Remove your pie from the oven and let cool completely before attempting to cut.
  • Top slices with a dollop of coconut whipped cream and store and leftovers in the refrigerator for up to a week.

Notes

  • Taste test your pie filling for sweetness before adding in the eggs and adjust to suit.
  • If your pie is still a bit jiggly in the middle once you remove it from the oven that is fine. It will continue to cook due to the residual heat. As it cools as the filling will set.
  • To prevent cracking you can try baking it on a low rack in the oven. 
  • If while baking the edges of your crust begin to burn tent your pie with foil or wrap a strip around the edge of the pie dish (being careful to not disturb the filling).
  • To get a clean cut on your filling, allow the pie to cool to room temperature (this prevents cracking) before putting it into the refrigerator to chill. Once chilled cut with a clean knife, wiping the blade after each cut. 
  • The approximated nutritional value of a single slice of pie is calculated using the values for both the filling and my Almond Flour Pie Crust.

Nutrition

Calories: 314kcal | Carbohydrates: 24g | Protein: 8g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 94mg | Sodium: 216mg | Potassium: 178mg | Fiber: 5g | Sugar: 13g | Vitamin A: 7441IU | Vitamin C: 2mg | Calcium: 86mg | Iron: 2mg