Paleo Pumpkin Pie // Kara Swanson

If you are still figuring out what to make for Thanksgiving, look no further. I’ve got dessert covered with Paleo Pumpkin Pie. It checks all the boxes: creamy, smooth, just the right amount of sweetness, perfect almond crust...I’m telling you, it’s delicious!

This no-nonsense recipe is guaranteed to become a staple in your household. And your family won’t even know it’s a healthier version. Promise. 

Hi, I’m Kara! Founder of Life Well Lived, lover of allll things chocolate, obsessed with recreating recipes to be healthier, and creator of Transform: Nutrition Bootcamp {where I’ve helped hundreds of women change their nutrition, lose weight, and change their lives}. 

I’ve got the biggest sweet tooth and I’m obsessed with making desserts healthier by using quality ingredients and natural sugars. I’m on a mission to prove that you can have the best of both worlds →desserts that are healthy and delicious. So no need to give up desserts {just stick with me!}. This pumpkin pie recipe combines simple ingredients to make one amazing pie. I hope you and your family enjoy this as much as we do. 

And if you’re wanting to learn proven strategies that I personally use to prevent holiday weight gain this year, join me in my next LIVE masterclass! It’s FREE and I’ll be showing you how to find balance this holiday season. You can enjoy your favorite foods without going up a size in your jeans! You can register for my free class: 5 Simple Steps To Prevent Holiday Weight Gain HERE! 

Want to discover more secrets to fat loss and simple + easy + delicious recipes? Then check out  Life Well Lived. You can also follow me on Facebook or Instagram @karaswanson

Paleo Pumpkin Pie  with Coconut Whipped Cream 

You won’t even know this Paleo Pumpkin Pie is a healthier version. The perfect dessert for your next dinner party.  

For the crust:

1 ¼ cup almond flour

¼ cup coconut oil {melted}

Pinch of salt

For the pie:

1 15 ounce can pure pumpkin

¾ cup unsweetened almond milk

½ cup maple syrup

3 eggs

2 teaspoons pumpkin pie spice

¼ teaspoon salt

For the coconut whipped cream:

1 13.5 oz can coconut milk {refrigerated overnight}

1 tsp pure maple syrup


  1. Preheat oven to 325 degrees.
  2. Mix crust ingredients until dough forms. Press into pie plate and bake for 10 minutes. Set aside to cool.
  3. Add filling ingredients to blender {or mix in bowl until well combined} and process until smooth. Pour into crust and bake for 1 hour, or until filling is just set.
  4. Cool completely and refrigerate 2 hours.
  5. While the pie is cooling, remove coconut milk from the fridge. Flip over. Open can and pour out the coconut water. Scoop coconut cream into a bowl.
  6. Add maple syrup.
  7. Using a stand mixer or hand beaters, whip the coconut cream on medium-high for about 3 minutes until soft peaks form.
  8. Top cooled pumpkin pie with the coconut whip when you’re ready to serve or store in a container in the fridge for a few days.