Paleo Pumpkin Pie (Gluten Free, Dairy Free)

This paleo pumpkin pie has an easy almond flour crust and a creamy pumpkin filling. The crust doesn't require any rolling, chilling or blind baking and the filling comes together in minutes. This paleo pumpkin pie recipe is gluten free, grain free, dairy free and refined sugar free - oh, and it tastes amazing!

I didn't think I was much of a pumpkin pie person, but this recipe may have changed my mind. This is the BEST paleo pumpkin pie!

It has a gluten free crust made with almond flour and arrowroot starch, which is super easy to throw together. And by easy, I mean EASY! I slightly modified my paleo apple pie crust for this recipe. The crust isn't rolled, but simply pressed into the bottom of the pie pan and there's no chilling or blind baking required.

As for the filling, it's made with a mixture of pureed pumpkin, coconut cream, eggs and sweetened with coconut sugar. I used homemade pumpkin puree from the pumpkins I grew in my garden, but canned pumpkin works well too.

Ingredients

You can find the full recipe for this paleo pumpkin pie in the recipe card below, but here's an overview of the ingredients you'll need:

For the Crust

• almond flour - the bulk of this grain free crust is made with blanched almond flour
• arrowroot starch - to give the crust dough some elasticity and to help it hold together. You can swap this with tapioca starch if you prefer.
• coconut sugar - to sweeten the crust
• ground flax - helps bind the ingredients and give the crust more flavor.
• cinnamon - for flavor
• salt - brings out more flavor in the recipe
• palm shortening - you may swap this with butter
• water - a little to moisten the dough

For the Filling

• pumpkin puree - I pureed my own homegrown pumpkins for this recipe, but feel free to use canned. The color of the filling will vary depending on how light/dark the pumpkin puree is.
• coconut cream - this is used to keep the filling dairy free and paleo friendly. You'll want just the thick white cream from a can of full fat coconut milk.
• eggs - to help bind the filling.
• vanilla extract - for flavor
• coconut sugar - to sweeten the filling
• arrowroot starch - helps thicken the filling. You can use tapioca starch instead.
• ground spices - I used cinnamon, ginger, nutmeg and clove. Feel free to swap or omit whatever spices you want.
• salt - brings out more flavor in the recipe

How to Make Paleo Pumpkin Pie

Before you begin making this paleo pumpkin pie, preheat your oven to 425 degrees F. Grab a 9.5 inch pie dish and grease the bottom and sides with shortening or butter.

If you have a smaller pie pan, that's fine. Just know that your crust will be slightly thicker and you won't need to use all of the pie filling.

Make the Gluten Free Crust

1. For the crust, combine all of the dry ingredients in a large mixing bowl.  This includes the almond flour, arrowroot starch, coconut sugar, ground flax, cinnamon and salt.  Add in the shortening and water.  First mix with a fork, then use your hands to bring the dough together.
2. Grab your greased pie pan and place the crust dough in the center of the pan. Flatten the dough, using your hands, and continue to push the dough from the center of the pie pan towards the edges.  The crust will reach up to the edge of the pan and should be about ⅛ - ¼ inches thick (see photo below).

Make the Pie Filling

3. Next, make the paleo pumpkin filling. Simply combine all of the filling ingredients in a large mixing bowl. Using an electric mixer, whisk the filling ingredients until the mixture is smooth. Note: if you don't have an electric mixer you can do it by hand, but it will be harder to get a smooth, even texture.
4. Pour the pumpkin filling onto the pie crust, leaving a small amount of space from the top of the filling to the top of the crust.

Bake the Pie

5. Next, place the pie in your preheated oven and bake at 425 degrees F for 15 minutes.
6. After 15 minutes, cover the pie with foil and reduce the heat to 350 degrees (while keeping the pie in the oven). Bake an additional 45-50 minutes. When done, the center should be just barely jiggly.

Cool the Pie

7. Let the pie cool to room temperature in the pie pan. It is important to let the pumpkin pie cool completely before serving so it has a chance to set. This should take about 2 hours.

Storage

This pumpkin pie needs to be stored in the fridge (or freezer for long-term storage). It's best kept covered in the fridge and eaten within 5 days.

For the freezer, cut the pieces in slices and store in an air-tight container or baggie up to one month.

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