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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. Aw thank you Phoebe! Also can I just say that I am a HUGE fan of your blog! I’ve been silently stalking your creations for years. Okay I totally just outed myself haha. Anywayyyyyy Happy Friday and thanks again 🙂

  1. Love this menu you guys came up with! But as a pumpkin pie lover, your recipe in particular calls out to me. It looks amazing! And I love the idea for a pumpkin seed crust.

    My family would probably try to shoot me if I ever tried to healthify our Thanksgiving dinner haha. My favourite dishes are the pumpkin pie (duh), cheesy baked cauliflower, and my dad’s stuffing that I’m pretty sure is made with a whole pound of butter lol.

    1. If it makes you feel any better, my Mom (hi Mom!) totally stalked the comments of this post and saw that I mentioned lowering the sugar in her T-giving dessert recipe for this year and promptly emailed me telling me to not dare attempt trying that lol. So yeah, healthy and thanksgiving don’t go hand in hand in my fam!

  2. I can hardly handle all this beauty!!!! Seriously crushing on that pie. I my just have to make it for the fam and say it’s full of gluten and allllll the sugar so they’ll eat it. Obsessed!!

  3. This is perfect, and I now get to use the xanthan gum that stares at me in my cupboard! Haha

    1. I hear ya!!! I hope that stuff doesn’t go back because it usually sits in my cupboard for a while…It’s such a key ingredient though! Oh the gluten-free life haha

  4. I totally health-ified basically everything my grandmother cooks last year… green beans almondine, pumpkin pie, corn bread (well, she never makes that but healthier than rolls). So sad I’m missing Thanksgiving but can’t wait to spend even more time with you in SF!!!

  5. YUM! I have been totally waiting for this recipe to be posted! That pumpkin seed crust sounds like a GENIUS idea! Will give this a try soon! You’re coming to SF?? That’s just 15 minutes away from me!

  6. Those brussel sprouts, oh man.

    My family got lazy on the whole turkey thing, and so now for Thanksgiving we just end up making all our favorite side dishes. I might have to make those. But my mom makes some mean sweet potato dishes.

    You’ll have a blast in SF for Thanksgiving. Good weather, good food, good people.

  7. My idea of healthifying things usually comes down to eliminating white sugar & veg oils in favour of better quality/less refined ingredients. And reducing the sugar. I don’t follow recipes. Hahahahhaa

    I want those bacon wrapped Brussels sprouts!!

    1. Same here! My Mom throws a US thanksgiving party every year (to which I am not invited but expected to cook for…don’t ask) and every year I lower the sugar in every dessert I bake. No one needs to know!

  8. I don’t really have ‘favourite’ thanksgiving dishes cuz I’ve only been celebrating it for the last couple years. And even then, we tend to eat mostly Caribbean foods. But, last year someone brought a green bean casserole and I loved it. I’m not even kidding. I’d always heard how terrible it was, but I guess I’m just one of the weird ones?…