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My Gluten-Free Paleo Pumpkin Pie Recipe With a Secret Ingredient

author image Jess Barron
Jess Barron is head of editorial at LIVESTRONG.COM.She has appeared on MSNBC's "The Most," ABC News Now, and XM satellite radio. Barron's writing has appeared on Wired.com, Yahoo! and Poprocks.com.
My Gluten-Free Paleo Pumpkin Pie Recipe With a Secret Ingredient
Can you guess the secret ingredient that goes into this pie? Photo Credit LIVESTRONG.COM

I’m obsessed with pumpkin pie. I once even ate a whole pumpkin pie for breakfast. And luckily, I’m not alone in my obsession. Libby's (the largest pumpkin grower in the U.S.) estimates that 50 million pumpkin pies are consumed in the U.S. each year. What’s more: over 10,000 slices of pumpkin pie were tracked on LIVESTRONG.COM’s free Calorie Tracker during Thanksgiving week last year. Now that’s dedication!

Since I’ve been working at LIVESTRONG.COM, my philosophy toward food has changed a bit. This year I’ve been aiming to eat about 80 percent Paleo. Perhaps I’ve been influenced by reading the hundreds of comments posted by the many LIVESTRONG.COM users who are passionate about the benefits of the Paleo diet. Additionally, I’ve become even more careful to avoid purchasing any canned food unless the label explicitly says that the can’s liner is BPA-free, and this is definitely due to the many articles about toxins in packaged foods we’ve been editing and publishing on this website.

Just like my earlier pumpkin pie recipes, this pumpkin pie is served up sans crust. This is because — as I said before and I’ll say many times again — who needs crust, really, when you have spiced and slightly sweet pumpkin?! A bite of crust is a bite of wasted calories because I'd really rather have another bite of smooth and delicious pumpkin.

The Paleo diet has spiked in interest in the past four years. If you think I’m making this up — check out this chart showing the trend in Google searches on the term in recent years. If you’re not eating on a Paleo plan, chances are that one of your friends or relatives coming over for holiday dinner might be.

To make this recipe Paleo (and gluten-and-dairy-free), I did some research and added a secret ingredient to replace the full fat dairy. This ingredient might surprise you. (It definitely surprised me!) But it gives the pumpkin pie the rich creaminess and smooth texture we all want. The secret ingredient ingredient is… nut butter! Note that I did not say peanut butter, as peanuts are legumes and as such are not considered Paleo.

This tasty treat clocks in at less than 200 calories!
This tasty treat clocks in at less than 200 calories! Photo Credit LIVESTRONG.COM

Crustless Paleo Pumpkin Pie

This gluten- and dairy-free crustless Paleo pumpkin pie was inspired by The Best Paleo Pumpkin Pie recipe created by Sarah Ballantyne, a.k.a. “The Paleo Mom.” The tweaks I made to Sarah’s recipe involved using a pre-made seven nut and seed butter rather than blending raw cashews and walnuts, adding an additional whole egg and the essential act of removing the crust!

This crust-less version comes in at 182 calories, 8 grams of fat, 22 grams of carbs and 5 grams of protein. It's lower in fat and lower in sugar than your average pumpkin pie. And it's delicious. You can view the full recipe nutrition info in LIVESTRONG.COM’s free Calorie Tracker.

Prep Time: 10 minutes
Cooking Time: 40 minutes
Serves: 8 servings
Serving Size: One slice of crustless pie drizzled with coconut shavings or coconut “whip cream” or pecans.


  • 1 3/4 cups (15 ounces) organic pumpkin
    4 whole eggs
    4 tbsp NuttZo creamy peanut-free Seven Nut & Seed Butter
    1/2 cup organic maple syrup
    1 tablespoon raw honey
    2 teaspoon ground cinnamon
    1 teaspoon ground nutmeg
    1 teaspoon ground ginger
    1/2 teaspoon ground cloves
    1 teaspoon coconut oil
    8 whole pecans


1. Preheat oven to 350 degrees and grease 8×8 Pyrex pan with coconut oil.
2. Beat the eggs in a large bowl.
3. In medium bowl combine pumpkin, Nuttzo non-peanut nut & seed butter, maple syrup, honey, cinnamon, nutmeg, ginger and cloves.
4. Fold the pumpkin mixture in with the eggs and mix until smooth consistency.
5. Pour the pumpkin mixture into the greased pyrex and cook at 350 degrees for 40 minutes.
6. Allow to cool completely before eating.
7. If desired, garnish with pecans on top.

If you’re pumpkin-obsessed like me and need a few more pumpkin treats in a pinch, check out some of my other recipes:
Gluten-Free Paleo Pumpkin 2-Minute Microwave Muffin
Homemade Pumpkin Spice Latte
4 Yummy 175-Calorie-or-Less Crustless Pumpkin Treats

What Do YOU Think?

Do you love pumpkin as much as I do, or are you (gasp!) one of the haters? Are you paleo, gluten-free, vegan, vegetarian or one of those (now rare!) people who eats all kinds of foods without any dietary restrictions? Will you try this recipe, or any of my crustless pumpkin dessert recipes from the previous year? Do you track your calories on a regular basis, and are you planning to track your calories on Thanksgiving?

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