Pumpkin Apple Pie Recipe

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Last Updated on December 16, 2023

This pumpkin apple pie features pumpkin puree, apple butter, and honey. Everyone will love the twist on this old classic and it’s even better the next day!

paleo Pumpkin Apple Pie Recipe

My favorite way to eat pumpkin pie is cold.  I can’t tell you how many times I’ve eaten it for breakfast the day after Thanksgiving.  

Like clockwork, I had a fried egg, some bacon and a slice of pumpkin pie the day after making this recipe.    When I started thinking about a paleo pumpkin apple pie recipe to share, I knew that I wanted to change it up and add apple butter.

paleo Pumpkin Apple Pie Recipe

I’m glad that I thought of this because it helps with some of the “boredom” I’ve been feeling lately when it comes to pumpkin pie.

Ok, look at this crust.  This is an incredible keto pie crust that will help with some of the carbs on your big holiday.

gluten free Pumpkin Apple Pie Recipe

Yep, the crust is sturdy, tastes pretty darn good and is low carb to boot!

Note: Don’t pre-bake this for the recipe.

paleo pummpkin pie
Yield: 8

Pumpkin Apple Pie Recipe

Prep Time: 35 minutes
Cook Time: 35 minutes
Total Time: 1 hour 10 minutes


Pie Filling

Keto Pie Crust


  1. For the crust, make the pie crust recipe and roll flat between two sheets of parchment paper.
  2. Grease your pie pan.
  3. Flip the crust into a pie pan and set aside.
  4. In your blender combine all of the ingredients and blend for 3 minutes or until completely mixed.
  5. Pour the pumpkin mixture into the pie pan and bake at 350 degrees for 30 - 35 minutes.
  6. Let cool completely before you cut it!
  7. Enjoy!

Nutrition Information:



Serving Size:

8 Servings

Amount Per Serving: Calories: 212Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 47mgSodium: 180mgCarbohydrates: 29gFiber: 2gSugar: 15gProtein: 4g

Did you make this recipe?

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18 thoughts on “Pumpkin Apple Pie Recipe”

  1. This turned out GREAT! Ohmygoodness, the addition of the apple butter gives it a nice kick of sweet and tart, and balances out the warm, comforting taste of pumpkin. Definitely a winner in my book!

  2. My daugther is allergic to eggs. Does the filling really need it to hold together? Thanks. Some of your recipes I can make work egg free just not sure risking it on thanksgiving ๐Ÿ™‚

  3. Just made this pie this afternoon. From the photos, the pie filling looks like it is set up like a firm top. Does that happen when it comes out of the oven or after it cools completely. My filling was very moist when it came out of the oven. Baked at 350 for between 30-35


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