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slices of pumpkin pie on white plates with whipped cream on top
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Gluten Free Paleo Pumpkin Pie

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.
Course Dessert
Cuisine American
Keyword dairy-free pumpkin pie, gluten-free pie recipes, healthy pumpkin pie recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 10
Calories 244kcal

Ingredients

Crust

Filling

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, 1/4 teaspoon salt, and 1/16 teaspoon black pepper instead.

Nutrition

Calories: 244kcal | Carbohydrates: 29g | Protein: 6g | Fat: 13g | Fiber: 6g | Sugar: 14g