Paleo Pumpkin Pie (gluten-free, dairy-free)
I’m so thrilled with this gluten-free, dairy-free, paleo pumpkin pie recipe. It’s delicious and tastes unbelievably similar to a traditional pumpkin pie. You’d never know the difference!
Thanksgiving is next week, but after this past week, I’m cherishing everything I’m thankful for today. My heart goes out to France, Lebanon, Syria and the rest of the world where senseless acts of violence have taken innocent lives. These news stories, time and again, shake me to my core. I guess I’ll just never get used to them. I’ve lived in several countries in the world (including the Middle East) and know that good, compassionate, kind-hearted people inhabit every continent, country and city. So that’s what I try to focus on.
Nelson Mandela said it best, “No one is born hating another person because of the color of his skin, or his background, or his religion. People must learn to hate, and if they can learn to hate, they can be taught to love, for love comes more naturally to the human heart than its opposite.”
This past weekend weekend was also a doozy for my family. My dad (who has Parkinson’s) fell and broke his hip. So I spent the entire weekend at the hospital with my family and helped nurse my dad back to health with love, affection and home-cooked food. My dad has been struck down with one serious health issue after the next over the last 8 years, but he’s such a fighter and seriously just emanates positivity. He’s had the nurses in bouts of laughter, telling tales of all his “near death” experiences over the last 50 years (usually doing some really stupid things!). And it’s been such a good reminder that humor and positivity are healing beyond words.
So talking positivity, let’s switch gears to this pumpkin pie recipe, which I’m over-the-moon excited about! In addition to being absolutely delicious, it’s 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.
I tested this paleo pumpkin pie with several folks last week and got thumbs up all around. And the crust, oh my word, you are gonna love the crust! It’s so flaky and light. The secret? 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 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).
The pumpkin pie filling tastes just like the traditional version, but swaps 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.
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.
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Paleo Pumpkin Pie
If you make this, I’d love to see! Tag your photo with #downshiftology on Instagram.
- 11/4 cup almond flour
- ½ cup cassava flour
- ¼ tsp sea salt
- 5 tbsp cold butter or organic palm shortening (for dairy-free)
- 1 large egg
- 1-2 tbsp cold water
- 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.
- Whisk in the egg and one tablespoon of water and using your hands, knead together until a ball of dough forms. *Note - if it's 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 the 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 in a 9-inch pie pan. Use a fork to pierce 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. Too 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 refrigerator for 2 hours to firm up.
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