Paleo Pumpkin Pie (gluten-free, dairy-free)
My Paleo Pumpkin Pie tastes unbelievably similar to a traditional pumpkin pie recipe. Yet this version is gluten-free and dairy-free. It’s a delicious little holiday dessert win!
The holidays are right around the corner and one of the things I look forward to most at Thanksgiving is pumpkin pie. A smooth and creamy pumpkin pie with the most golden, flakey and buttery crust. So guess what I have for you today? Yep, exactly that.
In addition to being absolutely delicious, this pumpkin pie is gluten-free, grain-free, dairy-free and refined sugar-free. Lot’s of “free” – but you’d never know it by tasting it. And that’s always my goal when I’m whipping up new recipes or modifying classic recipes.
We’re swapping sweetened condensed milk for coconut milk and refined sugar for maple syrup. But I believe the most important ingredient is always the pumpkin spice mix. And fresh is best. So if you’ve got a bottle of pumpkin spice mix that’s a few years old, you might want to ditch that and buy a new bottle.
Some folks who follow a paleo lifestyle will opt for a crustless pumpkin pie. And that’s because many paleo pumpkin pie options have crusts that are thick, dense and unpalatable. Or they simply crumble and fall apart the moment you slice into it.
But not here. This crust holds together and it’s deliciously flakey and golden. That’s because it’s just the right blend of cassava flour and almond flour.
You can see from the photos that after making my dough I placed it straight into the baking pan, smushed it down with my fingers and then flattened it out with some parchment paper.
I was cooking several items simultaneously and literally had no countertop space to roll out the dough. But if you prefer to roll it out, go for it. I’d recommend placing the dough ball between two pieces of parchment paper and rolling about 3 inches wider than the width of your pan (or 5 inches for a deep dish pan).
How to Make Paleo Pumpkin Pie
So let’s dive into this recipe! Similar to any homemade pie recipe, this paleo pumpkin pie is really two parts – the crust and the filling.
To make the crust you’ll stir together the almond flour, cassava flour and salt in a mixing bowl. Then you’ll cut in the shortening or butter (it’s up to you) using a pastry cutter or your fingers until you have a crumbly mixture.
You’ll add one beaten egg and one tablespoon of water to the flour and knead it all together until you’ve got a ball of dough. To make the dough more workable, you’ll need to wrap the ball with plastic wrap and place in the fridge for at least one hour.
Once the dough has chilled you can roll it out between two pieces of parchment paper or use your fingers to smush it into a 9-inch pie pan, as I did above. Then poke the bottom with a fork a few times to make some holes.
You’ll then pre-cook the crust for 15 minutes in your pre-heated 350 degree fahrenheit oven, remove it and set it aside. Don’t forget this step. It’s imperative that the crust is pre-cooked to get that perfect texture.
Now comes the filling! In a large mixing bowl you’ll combine the pumpkin puree, coconut milk, eggs, pumpkin pie spice, maple syrup, vanilla extract and sea salt. Then use grab your hand-mixer and blend on medium speed for about one minute or until it’s creamy looking.
Pour the filling into your pre-cooked crust and (carefully) place it back in the oven for 50-60 minutes. If your crust edge starts to get too dark you can always place a pie crust shield over it halfway through.
You’ll know your pumpkin pie is done when a toothpick comes out clean one inch from the edge. Cool your pie at room temperature for 30 minutes before placing in the fridge for proper cool down of 2 hours to firm up.
If you’d like to dollop dairy-free whipped cream on top, make sure to check out my recipe and video for coconut whipped cream.
How Many Pies Does this Recipe Make?
I’ve listed the ingredients below for one pumpkin pie, but feel free to double the recipe and make two. In fact, it might be smart to make two. Because I guarantee this version of paleo pumpkin pie will be popular with your entire Thanksgiving crowd – paleo or not.
For More Pumpkin Recipes:
- Paleo Pumpkin Bread
- Pumpkin Spice Coconut Macaroons
- Paleo Pumpkin Pancakes with Maple Ginger Syrup
- Raw White Chocolate and Pumpkin Cheesecake
Paleo Pumpkin Pie (gluten-free, dairy-free)
This Paleo Pumpkin Pie is creamy and delicious with a perfectly golden and flaky crust. It’s gluten-free, dairy-free and refined sugar-free. This recipe makes one pumpkin pie, but feel free to double the ingredients and make two.
- 1 1/4 cup almond flour
- 1/2 cup cassava flour
- 1/4 tsp sea salt
- 5 tbsp cold butter or organic palm shortening (for dairy-free)
- 1 large egg, beaten
- 1-2 tbsp cold water
Pumpkin Pie Filling
- 1 (15 ounce) can organic pumpkin puree
- 1/2 cup full fat coconut milk
- 3 large eggs
- 1 tbsp pumpkin pie spice
- 1/2 cup maple syrup
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- To make the crust, stir together the flours and salt in a mixing bowl. Cut in the butter or shortening using a pastry cutter or your fingers until you have a crumbly mixture.
- Add the egg and one tablespoon of water and using your hands, knead the ingredients together until a ball of dough forms. If the mixture is too dry and crumbly, add the second tablespoon of water (I used two for my recipe).
- Wrap the ball of dough with plastic wrap or parchment paper and place in the refrigerator for at least one hour.
- Preheat your oven to 350 degrees fahrenheit.
- Remove the dough from the refrigerator and roll it out between two pieces of parchment paper or use your fingers to push the dough into a 9-inch pie pan. Use a fork to piece a few holes in the bottom of the dough.
- Pre-cook the crust for 15 minutes. Remove from the oven and set aside.
- In a large mixing bowl combine all the pumpkin pie filling ingredients. Using a hand mixer on medium speed, blend all ingredients together for one minute.
- Pour the filling mixture into the pre-cooked pie crust and place back in the oven for 50-60 minutes. To keep a lighter crust edge, place a pie crust shield over your pie halfway through. When a toothpick comes out clean one inch from the edge, your pie is done.
- Remove the pie from the oven, cool at room temperature for 30 minutes, then refrigerate for 2 hours to firm up.
- You can definitely make this pie one day ahead. Just keep it in the refrigerator until needed.
- This is the 9-inch pie pan I’m using in the photos above.
- Plan ahead for all you holiday pumpkin needs and buy a few cans of organic pumpkin puree online. I always use this brand.
- When it comes to cassava flour I only recommend Otto’s brand. Too many people have had issues with other brands. Just read the comments on my Cassava Flour Tortillas post to see what they’ve said.
Yield: 1 paleo pumpkin pie, Serving Size: 1 slice (8 slices in pie)
- Amount Per Serving:
- Calories: 330.5
- Total Fat: 22g
- Saturated Fat: 7.1g
- Cholesterol: 93.3mg
- Sodium: 188mg
- Carbohydrates: 29g
- Fiber: 3.9g
- Sugar: 15.1g
- Protein: 7.7g
Did you make this recipe? I'd love to see!
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This recipe was originally posted November 2015 but updated to include new information.