A slice of paleo pumpkin pie on a plate.
Print Recipe
5 from 11 votes

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.
Prep Time: 20 mins
Cook Time: 1 hr 15 mins
Total Time: 1 hr 35 mins
Course: Dessert
Cuisine: American
Keyword: Dairy Free Pumpkin Pie, Gluten Free Pumpkin Pie, Paleo Pumpkin Pie
Servings: 8 slices
Calories: 324kcal
Author: Lisa Bryan

Ingredients

Pie Crust

  • 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
  • 2 tbsp cold water

Pumpkin Pie Filling

  • 15 oz 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

Instructions

  • 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.

Notes

  • 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.

Nutrition

Calories: 324kcal | Carbohydrates: 28g | Protein: 7g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 100mg | Sodium: 247mg | Potassium: 220mg | Fiber: 3g | Sugar: 14g | Vitamin A: 8615IU | Vitamin C: 2.9mg | Calcium: 106mg | Iron: 2.8mg