Whole30 Pumpkin Pie for Thanksgiving

Last modified on April 24th, 2019 at 11:19 am

This Whole30 Pumpkin Pie is just as delicious as any traditional pie you have made. A delicious gluten, grain, and sugar free crust is filled with a flavourful mixture of roasted pumpkin, coconut milk, dates, and classic pumpkin spice. It will make you forget you are even on Whole30.

Food filled holidays are a challenge on any diet or eating regimen, but when it comes to Whole30, it can seem like an impossible task. Tables are filled with butter basted turkeys, cream filled potatoes, and sugar filled desserts. Let’s face it, after gorging away at all these items your often left feeling not the greatest.

Whole30 Pumpkin Pie with slice out and on a plate next to two mini pumpkins

This is where being on Whole30 is actually a blessing. For snacking, having a vegetable tray with roasted cauliflower beet hummus for dipping is a great substitute instead of a sour cream based dip, and a light carrot soup makes for a perfect start to a Thanksgiving meal. Luckily, for the main course you can still have your turkey, mashed potatoes, and squash but just using olive oil or ghee instead of butter will make them compliant.

Desserts on Whole30?

It’s when you get to dessert that you are going to have issues with Whole30. For one, technically you are not allowed to have any dessert on Whole30, however, when it comes to holidays we think it’s ok to cheat on this rule. But, that doesn’t mean you should go in and eat sugar filled pies and cakes. We have made the perfect pumpkin pie that is completely Whole30 compliant. That’s right, no sugar, no flour, and no dairy.

Our Whole30 pumpkin pie starts with a crust that, though not flakey like a traditional pie crust, has all the flavour that you expect in a pie. The crust is baked and then filled with a perfectly sweet, creamy, and spiced pumpkin filling that, dare I say, is just as good as any pie filling you can get in the store.

Ingredients for a whole30 pumpkin pie

How to Make Our Whole30 Pumpkin Pie

Prepare for Making Pumpkin Pie Filling

Preheat your oven to 375°. Cut the pumpkin in have, remove the seeds and roast, cut side down, for 40 minutes or until the flesh is tender. While the pumpkin is roasting, heat the coconut milk, dates, and spices in a saucepan until the dates have softened and begin to break down. Remove from heat and allow to cool while making the crust.

How to Make a Paleo Crust

In a bowl mix together the almond flour, coconut flour and salt. Cut the coconut oil in with a fork and mix until it reaches a consistency similar to sand. Finally add the egg to the bowl and mix it in to form the dough. You can turn this out onto a clean surface, form into a disc and wrap with plastic before placing it in the fridge to cool firm up.

Rolling out a paleo pie dough between two sheets of parchment paper

Once you are ready to roll out the dough, place it between to large pieces of parchment paper. Carefully roll it out to about 12-14″ in diameter and fix any cracks or holes. The dough is very forgiving and can be manipulated as much as required. Carefully flip the dough into the pie dish then form it with your hands, again fixing any cracks or holes. Poke the dough with a fork and bake in the oven for 10 minutes.

Forming a paleo pie crust in a pie dish

Make the Pumpkin Pie Filling

Place 2 cups of the roasted pumpkin and the coconut milk mixture into a food processor or blender. Blend until smooth then pour into a bowl. Add the eggs and whisk until combined then pour the filling into the pie crust.

Whole30 pumpkin pie before baking with a rolling pin and two mini pumpkins

Bake the pie and serve

Place the pie in the oven for 50-60 minutes until the filling has set. Allow to cool for at least 20 minutes before serving. The pie is great on it’s own or topped with a touch of coconut cream.

Bon appetit and Happy Thanksgiving xo

Chef Sous Chef

Paleo pumpkin pie being served

Helpful Tools and Ingredients to Make a Whole30 Pumpkin Pie

Below are affiliate links to products that will assist you in making our Whole30 Pumpkin Pie. If you purchase an item through the links, Chef Sous Chef Inc. will receive a small commission, at no additional cost to you.

Thank you for helping support us through these purchases. If you have made this recipe, please let us know in the comments below!

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Thanksgiving Whole30 Pumpkin Pie

Whole30 pumpkin pie being served

This Whole30 Pumpkin Pie is just as delicious as any traditional pie you have made.   A delicious gluten, grain, and sugar free crust is filled with a flavourful mixture of roasted pumpkin, coconut milk, dates, and classic pumpkin spice. It will make you forget you are even on Whole30!

  • Author: Chef Sous Chef
  • Prep Time: 30 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 30 minutes
  • Category: Food + Drink, Dessert, Snack, Whole30
  • Cuisine: Whole30
Scale

Ingredients

Crust

  • 1 cup almond flour
  • 1/2 cup coconut flour
  • 1/2 cup coconut oil
  • 1/2 tsp salt
  • 1 large egg

Filling

  • 1 pie pumpkin
  • 1 cup coconut milk
  • 1 cup fresh dates
  • 2 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp ground all spice
  • 1/8 tsp salt
  • 2 large eggs

Instructions

No. 1 | Preheat oven to 375°

No. 2 | Slice pumpkin in half, clean out seeds and place cut side down on baking sheet. Cook in oven for 40 minutes, remove and allow to cool.

No. 3 | Meanwhile, in a small saucepan add coconut milk, dates, cinnamon, ginger, nutmeg, cloves, and all spice. Bring to a boil on high heat then lower to a simmer. Cook until the dates have softened and begin to break up. Remove from heat and allow to cool.

No. 4 | In a medium bowl, using a fork, mix together almond flour, coconut flour, and coconut oil until combined and reaches a sand-like consistency. Add the egg and mix to form a dough. Form into a 2 inch thick disc, then wrap and place in the fridge to set for 10 minutes.

No. 5 | Once set, place the dough onto a sheet of parchment large enough to roll the dough on. Top the dough with another sheet of parchment and roll it out to a 1/4 inch thickness. Fix and cracks and breaks as you roll it out, if necessary.

No. 6 | Remove the top piece of parchment and carefully turn the dough into the pie dish. Don’t worry if it breaks as you can repair it as required. Form the dough in the pie dish to your liking ensuring there are no cracks or breaks in it. Poke the dough all over with a fork so it doesn’t puff up while baking. Place the crust in the oven and bake for 10 minutes, until golden brown.

No. 7 | In a food processor, add coconut milk mixture and 2 cups of the cooked pumpkin and blend until smooth. Pour into a bowl and add the 2 beaten eggs. Whisk until combined. Pour the mixture into the crust and smooth out with a spatula. Bake in the oven for 50 minutes, until the centre is set. Optional: Cover the crusts with tin foil while baking to prevent burning.

No. 8 | Allow to room temperature before serving.

Keywords: whole30 pie, whole30 thanksgiving recipes, whole30 desserts

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18 Comments

  • Reply
    Jessica
    November 19, 2017 at 6:50 pm

    The crust didn’t hold together the best, but the pie filling was nice. Pretty good for Whole30.

    • Reply
      Chef Sous Chef
      November 20, 2017 at 8:08 am

      Thanks for the feedback Jessica.

  • Reply
    Chef Big Daddy G
    September 26, 2018 at 2:40 pm

    I didn’t think we could have date syrup on whole30

    • Reply
      Chef Sous Chef
      October 7, 2018 at 11:15 am

      You’re correct, but you are also not allowed to have dessert on Whole30. We have updated the recipe without using date syrup and it has resulted in a much better pie regardless. Hopefully you give it a try 🙂

  • Reply
    Kumi
    October 12, 2018 at 9:10 pm

    Where can i find fresh dates?. On your pickture looks like dried dates are you sure fresh dates?? Fresh dates supposed to be color light brown color isn’t it??

    • Reply
      Chef Sous Chef
      October 13, 2018 at 12:13 pm

      Hi Kumi,

      The dates are fresh deglet noor variety so would typically be an amber colour, however, we keep our dates in the fridge and I find they darkened after a couple weeks.

  • Reply
    Andrea
    October 15, 2018 at 9:38 pm

    Could we use 2 cups of the canned pumpkin instead of the 2 cups of roasted pumpkin?

    • Reply
      Chef Sous Chef
      October 15, 2018 at 10:11 pm

      Hi Andrea,

      Canned pumpkin can definitely be used instead of the roasted pumpkin. Let us know how it turns out!

      • Reply
        Andrea Plank
        October 25, 2018 at 10:18 pm

        Okay! I finally made this. Crust did fall apart on me but pieces it back together. I wonder if putting less coconut oil would help keep it together? I used canned pumpkin and it was so delicious. Honestly thought I was eating an actual pumpkin pie, loved all the flavors together, and it made for a beautiful smell in my home. Thanks for the recipe.

        • Reply
          Chef Sous Chef
          October 26, 2018 at 8:09 am

          Hi Andrea,

          The crust is definitely delicate. I’m not sure if the coconut oil is the result, but it’s worth a try. We’re so glad that you enjoyed the pie overall! Thanks for the feedback.

  • Reply
    Scott Pollock
    October 21, 2018 at 8:19 am

    You are doing a disservice to the whole30 program by titling any recipe “whole30 dessert” just to get clicks. All you are ultimately doing is encouraging people to fail the program.

    • Reply
      Chef Sous Chef
      October 21, 2018 at 11:00 pm

      Hi Scott,

      Thanks for taking the time to comment. While we understand that eating desserts goes against the program (we speak to this in the article) we wanted to give an options to those who choose to do Whole30 during the holidays. It is a very difficult time to participate in a lifestyle such as Whole30, and having done it during holidays in the past, we feel that having a dessert option for the holidays is a fair compromise. ✌🏼

    • Reply
      Kelsey
      November 13, 2018 at 1:43 pm

      Hi Scott,

      I understand your concern. But as someone who has already completed the Whole30 program and is trying to keep up with it as best as I can for a while, I’m okay with having a “dessert” on thanksgiving that doesn’t have added sugar, gluten, or dairy. I very much appreciate this recipe. Perhaps you can help others doing the program stay compliant by becoming a whole30 coach. Best of luck!

  • Reply
    Sarah
    November 17, 2018 at 9:56 am

    Thank you for this recipie—I am also choosing to have a whole30 compliant Thanksgiving, albeit without the staunch “no dessert”rule the program requires. Your work is appreciated!

  • Reply
    m0mmaT28
    November 17, 2018 at 12:05 pm

    Quick question…ingredients list says 2 eggs for the pie filling but directions says three beaten eggs. Which one is accurate, please?

    • Reply
      Chef Sous Chef
      November 17, 2018 at 12:15 pm

      Hi There,

      Thanks for noticing this. It will be two eggs for the filling. We have corrected the directions accordingly. Thanks for commenting and please let us know how it turns out!

  • Reply
    Stephanie
    November 22, 2018 at 6:02 pm

    This was really good! I did not see the update of the 2 vs. 3 eggs and used 3 just to be sure and did canned pumpkin and thought it was really good even though crust was a little over done (I even covered with foil). Wonderful option for those of us doing a Whole30 for the holidays (not my first round so I felt it was ok to bend the rules).

  • Reply
    Stephanie
    November 25, 2018 at 2:50 pm

    Hi, I finally cooked one of our beautiful, home grown pumpkins and tried this pie. The crust was pretty easy and tasty. The pumpkin pie mixture was good but was missing something to my palate. I might add vanilla next time (bean if vanilla extract with alcohol isn’t compliant) and might increase the cinnamon and ginger a little.
    I was happy with this first try. Thank you for sharing it!

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