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Paleo Pumpkin Pie in a Pumpkin Seed Crust plus a full Paleo Thanksgiving Dinner Menu that includes everything besides the turkey!

To say that I am excited for Thanksgiving this year would be the understatement of the century. As a born and bred Canadian, my experience with American Thanksgiving has been limited to only a few occasions, but let me tell you, it was love at first bite.

This year, I’ll be celebrating with C’s family in SF. Preparations include, reading the low-down email I received at least 3 times a day, brainstorming what I plan to contribute (this post is helping!) and making plans to pack my second stomach.

Thanksgiving is meant to be enjoyed and not stressed over. The likelihood of you overindulging is pretty high so don’t beat yourself up over it. Try throwing in some healthier options if you can. More importantly, focus on giving thanks to the people you love over a delicious meal.

I’ve been meaning to make this pie since last year but somehow I never got around to it. This round-up was the perfect opportunity for me to test my pie skills aka master the pumpkin seed crust. I thought it would take me several attempts to get it, but the pie gods were on my side and it turned out amazing on the first try.


This Paleo Pumpkin Pie is dairy-free, grain-free and has zero refined sugar! It requires a bit of patience, but it is absolutely worth it.


Paleo Pumpkin Pie in a Pumpkin Seed Crust



For the Crust:

  • 1 1/2 cups pumpkin seeds
  • 1/4 tsp baking powder
  • 1/2 tsp xanthan gum
  • 2 tbsp tapioca starch
  • 2 tbsp coconut palm sugar
  • 1/4 tsp sea salt
  • 2 tbsp coconut oil, cold
  • 1 large egg white, whipped

For the Filling:

  • 15 oz can of pumpkin puree (or homemade pumpkin puree)
  • 2 tbsp coconut oil, melted
  • 1/4 cup almond milk
  • 2 tbsp tapioca flour
  • 2/3 cup coconut palm sugar
  • 1 tsp pumpkin pie spice (I use my DIY Pumpkin Spice Recipe)
  • 1 large egg
  • 2 large egg whites
  • 1 tsp vanilla extract


For the Crust:

  1. In a blender or food processor, process pumpkin seeds until completely ground (will be somewhat sticky and clump together)
  2. In a bowl combine ground pumpkin seeds, baking powder, xanthan gum, tapioca starch, coconut palm sugar and sea salt.
  3. Add in coconut oil and either cut in using a pastry cutter or mix with hands. Should create pea-sized clumps in dough (don’t overmix).
  4. Slowly incorporate egg white and continue stirring until dough can come together into a ball.
  5. Place ball between two sheets of parchment paper and roll out to form a 10 inch circle.*
  6. Carefully place crust over a 9 inch pie plate, cut off excess crust hanging over and then press crust into sides (it’s okay if it breaks, just fix with your hands to fill in broken parts)**

For the Filling:

  1. Preheat oven to 350 degrees F.
  2. Mix together pumpkin puree, coconut oil and almond milk.
  3. Add in tapioca flour, coconut palm sugar and pumpkin pie spice
  4. Mix in egg and egg whites and then the vanilla extract
  5. Pour the filling into the crust and smooth out top with a spatula.
  6. Bake for 40 minutes.
  7. Remove from oven and use tin foil to cover the crust (so it won’t burn) and then place back in the oven to bake for another 15-20 minutes or until top has set.***
  8. Remove from oven and let cool for 1 hour.
  9. Cover and place in refrigerator to set for another 2 hours. Do not try eating before cooling as pie will fall apart.
  10. Serve at room temperature.
  11. Will keep for several days in the refrigerator.

*I use this non-stick roller with the parchment paper and I love it!
**to form scalloped edges follow this tutorial or use this pie plate.
***check out this pie crust shield which is all kinds of awesome!

That’s a full meal of healthy Thanksgiving eats for ya! That is if you have the patience to wait until Thanksgiving to make these…

What are some of your favourite Thanksgiving dishes? Have you ever tried to healthify some of them?

Meet the Maven

Hi! I'm Davida and welcome to my corner of the internet. I'm a wellness blogger, yoga teacher, certified herbalist, and green beauty lover.

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  1. Funny, just last night I asked Chris how he felt about having a non-traditional Thanksgiving dinner this year. I’m thinking that we might do smoked brisket instead of the traditional turkey. I do want to try those bacon wrapped brussels sprouts though.

  2. I’m going to be sad when Thanksgiving rolls around and I’m going to have to remind myself that I had Thanksgiving like 6 weeks before. Boo.
    Thanksgiving favourites: my cousin’s deviled eggs (that come out at every holiday/family gathering) and pumpkin pie.

    1. But then you can look out at the Mountains and realize you wouldn’t want to be in the US for Thanksgiving anyway 😉 Sending you lots of love!!!

  3. I am in LOVE with this crust!!!!!!!!!!!!!!!!! You are a genius. I think I’ve said that at least four times recently 🙂 Thanks for the little shoutout about my absence too. I missed you girls more than you know. xoxo, Kel

    1. Wasn’t the same without ya! Hopefully things calm down soon and you can jump back in on the fun! Missing you xoxo

  4. Thanksgiving is my favorite! Your guy’s dinner is a little lacking on cranberry sauce (my thanksgiving addiction) but everything else looks so good I think I can forgive you 🙂 I’ve been looking for a GF dessert option for this year and this pie just moved to the top of the list.

    1. hahaha so I hear that cranberry sauce is a big deal! My Mom makes a mean cranberry sauce…must be cause she’s American 😉

  5. Salivating.
    Since we don’t do Thanksgiving, I definitely don’t have to wait! I am SO intrigued by these brussels sprouts – since I am not a bacon fan, I guess I try them with smoked spanish ham.
    That pumpkin pie – I need you to send it to me. It looks perfect-

    1. Ham would definitely work!!! They were seriously so good and the brussels were cooked perfectly! Give em’ a try 🙂

  6. I love the pumpkin pie, but I really, really want those brussels sprouts! I’m on a kick lately. You’re going to have so much fun in SF!

    1. eeeee I can’t wait! The brussels were so GOOD. Lee made me bacon like 3 times in 48 hours a few weeks ago. The girl knows her stuff!

  7. So glad you approve of my first time addition girl! Thanks for having me…and I feel the same about your pie! I can’t wait to get my face plant on!! Pinned!

  8. Thanksgiving is probably my favorite holiday. I’m so glad you’ll get to celebrate it American style this year! And in SF no less!! That’s one of my favorite cities. Basically I’m jealous. Although I’ll be in Louisiana, where it’ll probably be 75 degrees and wonderful…so maybe you should be jealous!

  9. Haha Yep! I hear you! I was excited for thanksgiving when I first started coming over here….actually, what am I talking about? I still am 😛 Especially this year as I get to cook from home…so I get to be in charge….and we know we love to be in charge hehe! I am sure you will have a great time with Cs family. Great ideas for healthy recipes. I shall pin this right now!

    1. Thanks, lady!!! I’m totally on board with US T-giving. Probably my fav thing about the country 🙂 So fun you get to be in charge this year!!