Easy Paleo Pumpkin Pie (Crustless)

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There are so many pumpkin pie recipes, so which one should you try?  Well, if you’re trying to be healthy, how about a paleo one?  If you’re looking for a paleo one and you’re thinking, this is going to be a difficult one, I assure you it’s not!

Why do I say it’s easy?  You pretty much just dump all the ingredients together, mix, and then bake!
I like to make this during Thanksgiving, but really you can make it any time.  Also, it’s children approved by my dearest nephew and niece!

Easy Paleo Pumpkin Pie Ingredients

Easy Paleo Pumpkin Pie Instructions

  1. Preheat oven to 350°F
  2. Grease a baking pan with oil or melted butter. Size of pan:  You don’t have to be exact but I use a 9 x 12 inch baking dish.  If you want it thicker, you can use a smaller baking dish (but you probably want to cook it a bit longer.  If all else fails, you can also use a 9” diameter pie dish.
  3. In a bowl, combine all ingredients and mix well.  I use a Hand Mixer.
  4. Bake for about 50 mins.
  5. Let it cool completely.  (I pop it in the fridge to speed it up.)
  6. Drizzle some chilled coconut milk and honey on top.

[amd-zlrecipe-recipe:19]

15 comments

    1. You don’t have to be exact but I used a 9 x 12 inch baking dish.  If you want it thicker, you can use a smaller baking dish (but you probably want to cook it a bit longer.  If all else fails, you can also use a 9” diameter pie dish. Hope that helps!

    1. 15 oz can of pumpkin puree 🙂 For the pan – You don’t have to be exact but I used a 9 x 12 inch baking dish.  If you want it thicker, you can use a smaller baking dish (but you probably want to cook it a bit longer.  If all else fails, you can also use a 9” diameter pie dish. Hope that helps!

  1. Crustless Pumpkin Pie was amazing! Next time I’m going to increase the spices.
    Otherwise I loved it!
    Thanks for sharing

  2. We made this for Christmas Dinner with a ginger snap crust for a pumpkin pie. We made a double recipe since my pie plates are old, 10 inch/deep dish. Put the leftover custard in a greased casserole to bake. I have an allergy to dairy protein soI was looking for a filling that was not dairy, I prefer honey as a sweetener, Too much sugar causes GI misery. This was the best looking I found. My canned coconut milk was “lite” so I tried the sub for using butter with milk when you do not have heavy cream, except I used lite canned coconut milk & Coconut Oil instead. The custard turned out wonderful! Slightly softer set than pumpkin with
    Evan cows milk, but worked fine. Cooled thoroughly on the porch(10° temp) served perfectly. Served with coconut whip. A lovely pumpkin pie & no GI misery! Custard is lovely, I love it & will make it often, thank you for a recipe I can make & not be sick after eating! ❤️🙃❤️ MA from Boston,MA

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