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Pumpkin Apple Pie Recipe

October 14, 2013 · Kelly Bejelly · 18 Comments

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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.

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Last Updated on December 6, 2020

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.

Continue to Content
paleo pummpkin pie
Yield: 8

Pumpkin Apple Pie Recipe

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

Ingredients

Pie Filling

  • 1 16 oz can of pumpkin puree
  • 1/4 cup  apple butter
  • 1/4 cup of honey
  • 1/2 cup of coconut milk
  • 1 teaspoon pumpkin spice
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon sea salt
  • 2 eggs

Keto Pie Crust

  • Keto Pie Crust Recipe

Instructions

  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:

Yield:

8

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?

Please leave a comment on the blog or share a photo on Instagram

© Kelly Bejelly
Category: paleo dessert
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.

Related posts:

Apple Pie Ice Cream (Dairy-free, Gluten-free)
Gluten Free Pound Cake
Grandma Ruth's Fried Peach Pies using Einkorn Flour
Gluten Free Peanut Butter Cookies
Paleo Sticky Rice Balls
12 Days of Paleo Christmas Recipes
Paleo Eggnog
Paleo Strawberry Jam Cookies

Christmas, Dessert, Thanksgiving

Previous Post: « Vegan Pumpkin Ice Cream
Next Post: How to Make Blackberry Freezer Jam with Gelatin »

About Kelly Bejelly

Kelly Bejelly is a Bestselling Cookbook Author who loves recreating recipes and making them Gluten-free!

Check out my print cookbook Paleo Eats

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Comments

  1. Tammy says

    October 14, 2013 at 3:51 pm

    If one would use a different crust recipe would you still not pre-bake it?

    Reply
    • Kelly Bejelly says

      October 15, 2013 at 7:05 am

      Yes, don’t prebake it 🙂

      Reply
  2. Jennifer @ The Quirky Momma says

    October 14, 2013 at 11:11 pm

    I like experimenting with different pie crust recipes. I try to stay away from wheat as much as possible so your pie crust recipe would be a good alternative for me.

    Reply
  3. Angela says

    October 15, 2013 at 2:52 pm

    Pumpkin and apple together? I think I may have just drooled a little!

    Reply
  4. Kiersten @ Oh My Veggies says

    October 15, 2013 at 5:46 pm

    This is beautiful! I have such a weakness for pumpkin pie, but adding apple sounds even better. 🙂

    Reply
  5. Kim @ What's That Smell? says

    October 16, 2013 at 12:30 pm

    Pumpkin pie MUST be cold. Warm is weird. Fish are friends not food. Wait, wrong movie.

    Anyhow, this looks AWESOME! I had been making my pies crustless and it annoys my husband LOL

    Reply
    • Kelly Bejelly says

      October 16, 2013 at 4:27 pm

      The crust is amazing Kim! I hope you like it and seriously, move here so I can share my food with you 🙂

      Reply
  6. Heather says

    October 27, 2013 at 5:41 am

    looking forward to trying this! I’ve been searching for a fab crust recipe

    Reply
    • Kelly Bejelly says

      October 27, 2013 at 10:48 am

      I hope you enjoy it Heather. Btw- love the bees 🙂

      Reply
  7. Kendra says

    November 4, 2013 at 5:06 pm

    Is there a way to make this without using apple butter? I’m trying to do no-sugar. Thanks! And it looks delicious!

    Reply
    • Kelly Bejelly says

      November 4, 2013 at 8:02 pm

      Kendra, the apple butter and honey make up for 1/2 cup of liquid in the recipe. I’m not sure what you could use as a replacement. You could try softened coconut butter but I have no idea how the pie will turn out.

      Reply
      • Kendra says

        November 4, 2013 at 10:43 pm

        unsweetened applesauce maybe? I’ll try it and let you know!

        Reply
  8. N'Digo Kali says

    November 6, 2013 at 7:52 am

    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!

    Reply
    • Kelly Bejelly says

      November 6, 2013 at 8:24 am

      I’m so glad you enjoyed it N’Digo 🙂

      Reply
  9. jennifer says

    November 3, 2014 at 3:30 pm

    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 🙂

    Reply
    • Kelly Bejelly says

      November 4, 2014 at 8:57 am

      Hrmm. you know. I’m not sure to be honest. I would think you could easily use an egg replacer or a gelatin egg to get it to work.

      Reply
  10. TL says

    November 25, 2017 at 2:47 pm

    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

    Reply
    • Kelly Bejelly says

      November 26, 2017 at 10:08 am

      It will set overnight or you can cook it for 8 to 10 minutes longer.

      Reply

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Hi! I'm Kelly. I've been cooking and creating recipes at A Girl Worth Saving for the last 9 years. I focus on simple, healthy recipes that everyone will love. Read More…

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