I've finally come out with a recipe for gluten free paleo pumpkin pie that is going to seriously spice up your life. The pumpkin pie has an incredibly flaky crust & delicious pumpkin pie filling. It's the absolute perfect addition to your table this holiday season and is gluten free, dairy free, and paleo.
Why this pumpkin pie recipes is the best:
- The filling is to die for. That bit of black pepper really kicks things up ten notches. You will surprise everyone with it!
- It doesn't need extra toppings to taste good. This pie tastes DELICIOUS with or without whipped cream.
- It's the perfect balance of spice and sweetness.
- The pie is decadent while being light enough to consume more than one slice.
- You can prep the filling the night before and put it in the refrigerator until you are ready to make the crust.
What's really awesome about this paleo pumpkin pie is that you would never know it is just that.
After trying his first (of many) pieces, Tim was like: "Wow, this tastes better than the real thing!"
He doesn't even like pumpkin pie, you guys. His words of praise truly mean something this go around.
Can you make paleo pumpkin pie ahead of time?
You can make the entire pie ahead of time and store it in the refrigerator for up to 24 hours.
You can alternatively make the filling ahead of time and store it in the refrigerator until you are ready to finish making the pie.
What is the pie crust made out of, and is it flaky?
The pie crust recipe is heavily adapted from Paleo Running Momma.
I had her pie crust years ago, and knew I wanted to make a very close version of it and pair it with this pumpkin pie filling.
It's made with:
- Almond flour
- Arrowroot flour
- Palm shortening
- Coconut sugar
- Coconut flour
- Salt
- Egg
How to make the best paleo pumpkin pie:
Preheat the oven to 375 degrees Fahrenheit and adjust the oven rack to the middle position.
In the bowl of a food processor, pulse all of the crust ingredients except for the egg. Pulse a few times (for about 30-45 seconds) until you see thick crumbs begin to form. Add in the egg and pulse a few more times until a dough begins to form.
Roll the dough into a ball and wrap it tight in plastic wrap. Let it chill in the refrigerator for 15 minutes.
Carefully roll your dough into a circle about 9" large between two sheets of parchment paper with a rolling pin and transfer it into a 9" pie dish. You can alternatively just press the dough into the plate without rolling it. Just be patient and if the dough begins to get sticky, refrigerate it again. Do your best to make sure it is dispersed evenly throughout the pie dish.
Once the dough has been pressed into the pit dish, gently pierce it throughout with a fork. This will allow for steam to escape while it is baking.
Bake at 375 degrees Fahrenheit for about 12 minutes until the bottom has set. Remove the pie crust from the oven and let cool for at least 10 minutes before adding the filling. Turn the oven temperature down to 350 degrees Fahrenheit.
Whisk all of the filling ingredients in a large bowl until smooth or blend on medium high in a high-speed blender until smooth throughout. Pour the filling into the cooled pie crust. Depending on the size of your pie plate, you may have some leftover.
Tap the pie dish on the counter a few times to release any air bubbles and smooth over the top with an offset spatula. Transfer the pumpkin pie into the oven and bake at 350 degrees Fahrenheit for 45-50 minutes, until the custard has set but is still slightly jiggly in the center. Turn off the oven and leave it cracked open for 30 minutes while the pie cools down.
Transfer it to the counter to completely cool down and serve with homemade whipped cream.
How many people will this pumpkin pie serve?
I would say this paleo pumpkin pie would comfortably feed about 8-12 people. It truly depends on how big of slices you are cutting.
If you are my husband, it's more like 4-6 servings, let's be real.
Be sure to whip up some homemade whipped cream with heavy whipping cream or coconut cream if that's your style.
It tastes fabulous on its own though, so don't feel like you have to. I'm just throwing in extra tips for you. 🙂
More festive, paleo pumpkin recipes like this:
No Bake Easy Vegan Pumpkin Cheesecake
Coconut Flour Pumpkin Pancakes
Dairy Free Pumpkin Protein Shake
Paleo Pumpkin Chocolate Chip Cookies
Gluten Free Paleo Pumpkin Pie
Ingredients
Crust
- 1 cup almond flour blanched
- 2 tablespoons coconut flour
- ½ cup organic palm shortening see notes
- ⅔ cup plus 1 tablespoon arrowroot flour
- 2 teaspoons coconut sugar
- ½ teaspoon sea salt
- 1 large egg
Filling
- 15 ounces canned pumpkin
- ¼ cup canned coconut milk
- 3 large eggs + 1 egg yolk
- ½ cup pure maple syrup
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground ginger
- 1 ¼ teaspoon cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground cardamom
- ¼ teaspoon sea salt
- 1/16 teaspoon black pepper *just trust me*
Instructions
Crust
- Preheat the oven to 375 degrees Fahrenheit and adjust the oven rack to the middle position.
- In the bowl of a food processor, pulse all of the crust ingredients except for the egg. Pulse a few times (for about 30-45 seconds) until you see thick crumbs begin to form. Add in the egg and pulse a few more times until a dough begins to form.
- Roll the dough into a ball and wrap it tight in plastic wrap. Let it chill in the refrigerator for 15 minutes.
- Carefully roll your dough into a circle about 9" large between two sheets of parchment paper with a rolling pin and transfer it into a 9" pie dish. You can alternatively just press the dough into the plate without rolling it. Just be patient and if the dough begins to get sticky, refrigerate it again. Do your best to make sure it is dispersed evenly throughout the pie dish.
- Once the dough has been pressed into the pit dish, gently pierce it throughout with a fork. This will allow for steam to escape while it is baking.
- Bake at 375 degrees Fahrenheit for about 12 minutes until the bottom has set. Remove the pie crust from the oven and let cool for at least 10 minutes before adding the filling. Turn the oven temperature down to 350 degrees Fahrenheit.
Filling
- Whisk all of the filling ingredients in a large bowl until smooth or blend on medium high in a high-speed blender until smooth throughout.
- Pour the filling into the cooled pie crust. You do not need to use ALL of the filling if you are only making one pie *please see notes!*
- Tap the pie dish on the counter a few times to release any air bubbles and smooth over the top with an offset spatula.
- Transfer the pumpkin pie into the oven and bake at 350 degrees Fahrenheit for 40-45 minutes, until the custard has set but is still slightly jiggly in the center. Turn off the oven and leave it cracked open for 30 minutes while the pie cools down. This will prevent it from cracking over the top.
- Transfer it to the counter to completely cool down and serve with homemade whipped cream.
Notes
- You can alternatively use cold butter instead of the shortening. Cut into 1" cubes and add to the food processor.
- Depending on the size of your pie dish and how "full" you want your pie with filling, you may have a little bit leftover.
- If you do not have all of the spices, feel free to use: 1 tablespoon pumpkin pie spice, ¼ teaspoon salt, and 1/16 teaspoon black pepper instead.
Natasha says
I saw the Thanksgiving pumpkin pies this weekend at Costco- and realized it was finally the season! Glad I made this recipe instead though! The pie crust and filling turned out delicious- and the pie overall had great consistency! Definitely bringing this to the family thanksgiving this year.
THAT MAKES ME SO DANG HAPPY! 🙂
jpinney13 says
I'm not gluten free, but I have a dear friend who is and will be joining me for Thanksgiving. This recipe is a life-saver! Thanks for sharing.
You're so welcome. I hope she absolutely loves it!
Amanda says
The texture of this pie filling looks absolutely perfect! Love the almond and coconut flour crust as well. It looks crisp and delicious!
Tina says
I'm excited about this recipe. I haven't tried almond or coconut flour yet but it smells amazing. I can't wait to try this crust!
The crust is such a winner!
prasanna hede says
Looks so delicious and pictures are making me lick the screen!
wearenotmartha says
This sounds so perfect for anyone on a special diet... definitely bookmarking it for the future!
Sues
Lois. O says
This might be a silly question, but does the structure remain if you do not bake this recipe with eggs, I do not eat eggs, and I would love to make apple pies, but I am yet to find a recipe that holds the structure.
The chia / flax eggs seem to work very well. I'd give it a go!
FoodieGirlChicago says
Thanks for sharing this recipe. I have a number of vegan friends and love the idea of being able to make a traditional Thanksgiving dish that works for them!
Rachel says
Your pie looks so delicious (and not to mention gorgeous)!
That is so sweet. Thank you!!
kate says
This sounds amaaaaaaazing! I love the almond based crust. Can't wait to try it!
Ah, please do! So flaky and delicious.
Christine says
Love that this pumpkin pie is gluten free and vegan! Looks so amazing and delicious. YUM!
Veena Azmanov says
I love how pretty this pie looks. Perfect pumpkin pie. Love the flavors and love that it is gluten free. Sounds so good.
Thanks so much!
Mallory says
I'm SO excited about this recipe!! You did a fabulous job of capturing all the decadent elements I love about pumpkin pie and making it gluten free! This is perfect because I always have to add a few GF menu items to the family holiday meals for my gluten sensitive fam. I can't wait to try this - pinned for later!
Ah, that's so awesome to hear. Please do let me know what you think if you end up baking it 🙂
Patti says
I meant to say....she has just started eating eggs again. Oops!
Patti says
Thank you for this recipe. I have a friend who is allergic to dairy, gluten, and eggs. You have saved me hours of experimentation and kitchen fails by sharing this recipe. I can't wait to share it with her.
Ah, that makes me so happy. The crust can be made with eggs, and I prefer it that way. So darn good! I hope your friend loves it.
Ashima says
I totally trust you on the black pepper! Some of these winter spices bring the perfect balance and spike to desserts.. I so want to try out a pumpkin dessert soon and your pie looks amazing..
Is there a specific reason to use three types of flour in the crust.. and can I substitute them with other gluten-free millet flours like amaranth or finger millet flour?
Thanks for sharing!
Hi there! Thank you so much for the kind words. I love the black pepper in there 🙂 As for the crust ingredients, yes there is a reason! They each serve their own purpose. I've had multiple trials and errors with the crust, and this was the combination that provided me with the texture I was looking for. You can absolutely make substitutions if you'd really like to, but I cannot guarantee the end result. I hope that makes sense.