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.

Why You'll Love this Paleo Pumpkin Pie

If you aren't already sold, here's a few more reasons to love this easy paleo pumpkin pie recipe:

• gluten free and grain free - this pie does not contain any flour
• dairy free - no cream, no butter, no milk
• refined sugar free - sweetened with coconut sugar
• easy to make - no complicated steps
• healthy but delicious

My kids even approve of this recipe, which means a lot to me considering pies aren't their favorite. Both my oldest and youngest love the flavors and texture.

Ingredients

A simple list of paleo friendly ingredients are needed to make this pumpkin pie. Here's what you need for the crust and for the filling:

For the Crust

• almond flour
• arrowroot starch (or tapioca starch)
• coconut sugar
• ground flax
• cinnamon
• salt
• non-hydrogenated shortening (or butter)
• water

This is a vegan pie crust made with almond flour. The arrowroot starch acts as a binding agent and is necessary for the crust texture. However, an appropriate substitution would be tapioca starch.

The crust is sweetened with coconut sugar, but any granulated sugar will work. You can even omit the sugar if you desire.

Ground flax is another binding agent. The best substitution would be ground chia seeds.

And lastly, the shortening I like to use if from Nutiva. They make an organic, non-hydrogenated shortening from sustainably sourced palm oil and coconut oil. It has a pretty neutral flavor and is great for dairy free recipes. That being said, if you tolerate dairy then feel free to use a grass-fed butter.

For the Filling

• pumpkin puree
• coconut cream
• eggs
• vanilla extract
• coconut sugar
• arrowroot starch (or tapioca)
• cinnamon
• ground ginger
• nutmeg
• clove
• salt

For this pie, you can either use canned pumpkin puree or homemade. I steamed and then pureed a pumpkin from my garden for the photos in this blog post, but have also tested this recipe using canned pumpkin puree.

This pumpkin pie filling is dairy free, all thanks to the coconut cream. You'll need to use just the cream (the thick part) from a can of full fat coconut milk or coconut cream. I like the Whole Foods 365 brand of coconut cream, as its smooth and contains a lot of cream in the can.

Like the crust, the filling is sweetened with coconut sugar. However, any granulated sugar should work as a replacement.

Although the crust is vegan, the filling is not and I cannot recommend any substitutions for the eggs and egg yolk.

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

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.

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

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.

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

Next, place the pie in your preheated oven and bake at 425 degrees F for 15 minutes.

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

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.

What to Serve with Pumpkin Pie

There are many great pumpkin pie toppings. Some classics include whipped cream or ice cream. We also love adding coconut cream (as seen in these photos), chopped nuts and cinnamon. I've also seen some people add a caramel sauce to the pumpkin pie, which looks delicious!

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.

More Paleo Pumpkin Recipes

Looking for more easy paleo pumpkin recipes? Check out these reader favorites:

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