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9.13.17

Classic Paleo Pumpkin Pie {with Crust Recipe!}

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This classic Paleo Pumpkin Pie is just as delicious as any traditional pie you’ve made!  A buttery, flaky paleo pie crust is filled with creamy dairy free pumpkin custard and baked to perfection for a delectable holiday dessert.  Great with coconut whipped cream, gluten free, grain free, family approved!

Want more paleo baking recipes that taste just like the real deal?  Purchase my book, Paleo Baking at Home here!

This classic Paleo Pumpkin Pie is just as delicious as any traditional pie you've made!  A buttery, flaky paleo pie crust is filled with creamy dairy free pumpkin custard and baked to perfection for a delectable holiday dessert.  Great with coconut whipped cream, gluten free, grain free, family approved!

I’m not sure I really have “themed” weeks where all three recipes posted are somehow related to each other, but this week I just can’t help myself!  The theme of the week?  Paleo versions of classically delicious holiday desserts!

Okay, in truth, I’ll be posting more than just 3 holiday dessert recipes before the New Year hits (I mean obviously!).  But, I worked really hard on perfecting these few over the past couple of weeks, and, I just HAVE to share them back to back.

And, by “perfecting”, I’m talking about testing, which, in the case of this paleo pumpkin pie, meant I made 4 pumpkin pies in one week.  All before September 1st rolled around, if you can imagine.  So, yes, I’m really feeling the need to share already!

You might be wondering why this pie needed 4 rounds before getting the thumbs up.  Especially when I actually already have an old pumpkin pie recipe on the site!  The first answer to that is, my standards for paleo baking have changed over the past 3 years or so.

At first, if I could make something that sort of tasted like the original, that was good enough for me.  But now?  I’m a paleo baking perfectionist, because I’ve personally witnessed how true to the original versions paleo desserts can be.

It’s pretty amazing how you can use real-food ingredients and still come out with a finished product that no one can guess are grain free, dairy free, and refined sugar free.

So, standards raised, I test everything until I come up with something I know you (and your families, including the non-paleo members) will love.

Step 1 – the crust.  This is where I diverted far away from my original paleo pumpkin pie.  I used a recipe nearly identical to my easy pie crust.  I added maple sugar, plus used a combination of 2 types of fat – palm oil shortening and grass-fed butter.   You can also use just one or the other instead of both.

I sadly did not have success using coconut oil for the crust recipe.  Trust me, I try to use coconut oil whenever I possibly can, and it just doesn’t make for a great crust – greasy while baking and crumbly .   Two thing you probably want to avoid when serving guests!

If you can’t have dairy at all, using all palm oil shortening is a great option.

Second, we have the filling!  Now, I didn’t change the filling much from my original version.  But, I did tweak the filling to work better with my crust for a tastier, creamier, pumpkin spice-ier (?) filling.

It’s a mixture of organic pumpkin puree, pure maple syrup, a good dose of pure vanilla extract, thick creamy full fat coconut milk, 2 eggs, and an egg yolk, plus lots of pumpkin spice and cinnamon.

Make sure your eggs are at room temperature for this one to get a nice creamy custard after baking – one other mistake I made that cost me one of the pies – eek!

Once you have the crust pressed into your pie dish and partially baked (this helps avoid a soggy bottom crust) you’re almost there!

Just pour in the filling, bake, and cool completely at room temperature.  The “room temperature” part is key – if your pie cools too fast, the filling can crack excessively.  Keep in mind that even if your pie filling cracks (a couple are totally normal), the taste isn’t affected at all.

You always have pretty dollops of coconut whipped cream to cover them up!

I hope you guys are excited about the upcoming holidays with this delicious paleo pumpkin pie!  Stay tuned for an equally festive apple dessert, and yet another pumpkin one this weekend.  Enjoy!

Classic Paleo Pumpkin Pie 

This classic Paleo Pumpkin Pie is just as delicious as any traditional pie you’ve made! A buttery, flaky paleo pie crust is filled with creamy dairy free pumpkin custard and baked to perfection for a delectable holiday dessert. Great with coconut whipped cream, gluten free, grain free, family approved! #paleo #cleaneating #glutenfree #pumpkinpie #thanksgiving

Classic Paleo Pumpkin Pie {with Crust Recipe}

This classic Paleo Pumpkin Pie is just as delicious as any traditional pie you've made!  A buttery, flaky paleo pie crust is filled with creamy dairy free pumpkin custard and baked to perfection for a delectable holiday dessert.  Great with coconut whipped cream, gluten free, grain free, family approved!
Author: Michele Rosen
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Course: Baking/Dessert
Cuisine: Grain free and Paleo
Servings: 10
Print this Recipe
Did you make this recipe?
Leave a review
4.53 from 94 votes

Ingredients

For the Paleo pie crust:

  • 1 cup blanched almond flour
  • 2 Tbsp coconut flour sifted
  • 2/3 cup tapioca flour
  • 1/2 cup palm oil shortening cold, or grassfed butter, or a combination of both
  • 1 Tbsp Maple Sugar or coconut sugar*
  • 1/2 tsp fine grain sea salt
  • 1 egg

For the Filling:

  • 15 oz can pumpkin puree
  • 2/3 cup full fat coconut milk blended
  • 6 Tbsp pure maple syrup or a tbsp or 2 more if you’d like it sweeter
  • 2 tsp pure vanilla extract
  • 1 Tbsp pumpkin pie spice
  • 1 tsp cinnamon
  • Pinch salt
  • 2 large eggs room temp
  • 1 egg yolk room temp

Instructions

Make the Crust:

  1. Preheat your oven to 375 degrees F.  In the bowl of a food processor, pulse all crust ingredients EXCEPT egg to create thick crumbs, then pulse/process in the egg until a dough forms.

  2. Gather the dough into a ball, wrap in plastic, and chill in the refrigerator at least 20 minutes prior to rolling or pressing into your pie dish.
  3. To get the dough into your pie dish, you can either:
  4. Roll out the dough into a circle between two sheets of parchment. Place your pie dish upside-down over the dough, then using the bottom parchment paper, flip the dough into the dish. Finish by pressing it into the bottom and sides of the pie dish to fit - this dough will break easily since it lacks gluten, however it also repairs incredibly easily and can withstand a lot of manipulation without affecting the final product!**

  5. If you don't wish to roll out the dough (or find it tricky) you can simply press evenly into 9 inch pie dish using your hands.  Be patient and refrigerate dough as needed to make it easier to work with**

  6. Once pressed into the pie dish, gently pierce the dough with a fork all over so it doesn't puff up while baking.
  7. Bake pie crust in 9” pie dish in the 375 degree oven for 10 minutes until bottom is set, remove from oven and allow to cool for 5 minutes before pouring in filling.

Make the Filling:

  1. Whisk all ingredients except eggs, then whisk in eggs and egg yolk 1 at a time, don’t overmix.
  2. Pour filling into partially baked crust, spreading it all around to seal edges. Cover crust with aluminum foil and bake (at 375 degrees F) for 55-65 minutes or until center is nearly set (still a bit jiggly) and crust is deep golden brown.

  3. Allow to cool completely at room temperature to avoid excessive cracking of the filling. Once cooled, serve, or, cover and store in the refrigerator for up to 2 days prior to serving.  Serve topped with coconut whipped cream if desired.  Enjoy!

Recipe Notes

*Coconut sugar will cause the crust to darken more than maple sugar 

**Unlike a traditional gluten-containing crust, you can't "overwork" the dough, so take your time as needed pressing it into the pie dish

Nutrition

Calories: 302kcal
Carbohydrates: 24g
Protein: 5g
Fat: 21g
Saturated Fat: 9g
Cholesterol: 68mg
Sodium: 144mg
Potassium: 173mg
Fiber: 3g
Sugar: 10g
Vitamin A: 6715IU
Vitamin C: 2.1mg
Calcium: 68mg
Iron: 2.1mg

Did you make this recipe?

Tag @PaleoRunningMomma on Instagram and hashtag it #PaleoRunningMomma

What I Used To Make My Paleo Pumpkin Pie:

 

Want More Paleo Holiday Baking Recipes?  Try of of these!

Paleo and Vegan Apple Pie Bars

Paleo and Vegan Maple Pecan Apple Crisp

Simple Paleo Pumpkin Bread

Cranberry Orange Coffee Cake

Paleo and Vegan Candied Sweet Potatoes

Paleo Coconut Custard Pie

Note: This post contains affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting Paleo Running Momma!

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About Michele

More than a little into running and paleo recipes (yoga now too!) but I'm not here to rain on your grains (or anything else) so come along for the ride! I do a little too much of everything (except cleaning), and I enjoy laughing at myself. As long as I'm the one making the jokes, that is. Just kidding. So bring me your angst, your appetite and your frying pan and climb aboard!

Reader Interactions

Reader Reviews & Comments

  1. Roseanne says

    September 13, 2017 at 8:35 pm

    5 stars
    You must have read my mind I was just talking to my husband about pumpkin pie! I usually make them every year ! I told him humm going to have to find a good recipe because the one I make is made with sweet condensed milk!
    And boom ? you posted this! ?? making it tmw! Thanks ❌⭕️

    Reply
  2. Joanne says

    September 13, 2017 at 11:08 pm

    This is a pumpkin pie I will feel good serving to my family. Thanks!

    Reply
  3. ds emulator apk says

    September 14, 2017 at 8:49 am

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    Reply
  4. Bohemian business Coach says

    September 15, 2017 at 2:07 am

    This is perfect, I have been looking for some dessert inspiration and this is exactly what I am going to make now for a dinner party I am going to on the weekend. It was requested pumpkin pie.
    Thanks for the recipe and it looks incredible

    Reply
  5. Megan says

    September 15, 2017 at 11:38 am

    You are amazing. Thank you so much for sharing this recipe! You make some of the best Paleo recipes that I have seen I am so grateful!

    Reply
    • Michele says

      September 16, 2017 at 8:43 pm

      Thank you so much!

      Reply
      • Mary says

        May 20, 2020 at 8:15 pm

        Girl! You’re and amazing good cook!
        I use your recipes frequently and am never disappointed. Your Classic Cinnamon Coffee Cake is a huge hit around here!!! I grab a piece first or I am left with an empty container!!

        Reply
  6. Marissa says

    September 29, 2017 at 2:34 pm

    5 stars
    I’ve been dreaming about making this pie ever since it showed up on my Instagram feed and I bookmarked it to try later. I finally made it and I have to say this recipes deserves all of the stars!! My husband kept going on about how amazing the crust was, and I completely agree. I chose to use half shortening + half grass fed butter and pressed it into my pie dish vs rolling it out. It was so easy! Nobody would ever suspect this pie was paleo 😉 Thank you for such a wonderful recipe! This is going to be my go to pumpkin pie from now on.

    Reply
    • Michele says

      September 29, 2017 at 6:58 pm

      Woohoo! So happy you liked it. I love the shortening/butter combo too 🙂

      Reply
  7. martha says

    October 10, 2017 at 4:01 pm

    5 stars
    Honestly the best pie I think I’ve ever made. Definitely the BEST pie crust since we’ve been eating gluten free that I’ve had. Thank you so much! My daughter with celiac ate some and she has never liked pumpkin pie before.

    Reply
    • Michele says

      October 11, 2017 at 9:30 am

      So thrilled to hear that! When the kiddos approve, you know it’s the real deal, lol!

      Reply
  8. Arifa says

    October 17, 2017 at 12:10 pm

    Hi. Is it important that canned pumpkin puree be used? Or can I make my own. Where I come from, pumpkin puree does not exist. I’ve always been curious about pumpkin in a dessert form as its very uncommon in my country and as a result I’ve never eaten pumkiny desserts. Have a really good feeling about this recipe.

    Reply
    • Michele says

      October 17, 2017 at 1:27 pm

      You can make your own puree and it should be just fine 🙂

      Reply
  9. Erin says

    October 26, 2017 at 2:08 pm

    Hi! Do you think I could freeze this pie and it would still be good for Thanksgiving? I’ve got some fresh pumpkin purée I made and want to use that up! Thanks!

    Reply
    • Michele says

      October 30, 2017 at 6:38 pm

      I’m not sure since I haven’t frozen a whole pie. I did freeze the leftover slices but we ate them within about a week, they were fine this way.

      Reply
  10. Kristen says

    November 13, 2017 at 11:16 am

    Is there any other brand of shortening to use? I’ve never seen that one and only have seen nutiva.

    Reply
  11. Kristen Kapur says

    November 15, 2017 at 4:49 pm

    Hello! Will the crust work if i use a different brand of shortening? Like nutiva?

    Reply
    • Michele says

      November 15, 2017 at 4:58 pm

      Yup Nutiva will work 🙂

      Reply
      • Kristen Kapur says

        November 15, 2017 at 5:03 pm

        I wondered if you dont prefer it since it is a mix of coconut and palm oil….?

        Reply
        • Michele says

          November 15, 2017 at 6:02 pm

          I tried the Nutiva shortening while testing my original pie crust recipe and it worked out, it does add some color to the crust but the flavor and texture were good 🙂

          Reply
          • Kristen says

            November 19, 2017 at 5:05 pm

            One more , if I don’t have a large food processor, can I use my vitamix to make th crust?

  12. Karina says

    November 19, 2017 at 3:53 pm

    Thank you for sharing, this recipe sounds amazing. What can I substitute for tapioca flour?

    Reply
    • Michele says

      November 19, 2017 at 6:20 pm

      Arrowroot typically works the same way, so I’d say that’s your best bet.

      Reply
      • Karina says

        November 19, 2017 at 7:15 pm

        Thank you, I just made it using arrow root. However, I felt like the crust was missing something, maybe the tapioca flour. Question did you use maple sugar or coconut sugar for the crust? Also made the whipping cream and it didn’t hold its consistency it was very watery. But overall it was very tasty and my family really enjoyed it.

        Reply
  13. Amanda says

    November 20, 2017 at 3:49 pm

    How would this filling work with a nut crust? I’m visiting my in-laws and they don’t have a rolling pin.

    Thanks!
    Amanda

    Reply
    • Amanda says

      November 20, 2017 at 3:54 pm

      Actually I will try this crust & push it in. Thanks!

      Reply
  14. Jenny says

    November 20, 2017 at 6:08 pm

    5 stars
    I made this pie yesterday and half of it is gone already…I imagine the other half will be gone by the end of the day today. Every element of this recipe is amazing. I had some trouble with the crust because I tried rolling it out in between parchment, but it just stuck to the parchment. That being said, I am making it again this week for Thanksgiving so I will just press it out into the pie pan this time. The crust is so delicious and it holds up really well. I ate the pie like pizza, no need for a plate! The filling was just sweet enough without being too sweet, and you could really taste the pumpkin. I think I will make this year round now that I know it exists. Plus now I have a solid crust recipe for other pies! Thank you for being amazing and creating this recipe.

    Reply
  15. Kristen Kapur says

    November 22, 2017 at 6:03 pm

    Hi! Will I be able to make the crust in the vitamix? I only have a small food processor 🙁

    Reply
    • Michele says

      November 26, 2017 at 10:47 am

      Yes that should be fine! Hope it worked out 🙂

      Reply
  16. Holly Ladd says

    November 22, 2017 at 6:43 pm

    I followed the directions about covering the top before putting into the oven and after 45 minutes the inside was still totally uncooked. I uncovered and after 15 more minutes, still really wet. Trying another 15 minutes, hoping that gets it there. It looks amazing from the recipe and the maple syrup gave it an interesting flavor from what I tasted in the raw filling.

    Reply
    • Jill says

      November 22, 2017 at 10:48 pm

      I’m having the same problem right now. I’m wondering if only the crust was supposed to be covered with foil? I’ve never covered a whole pie w foil before. After cooking covered for 45 mins, the pie has now been uncovered(the crust is covered) & it’s been cooking 15 more minutes & nowhere near done.

      Reply
      • Chloe says

        November 23, 2017 at 8:41 am

        5 stars
        I had to cook the pie for an extra 30 minutes as well. I am very curious if we were supposed to cover it with foil.

        Reply
        • Michele says

          November 26, 2017 at 10:51 am

          When I baked mine this Thanksgiving it took 15 minutes longer than stated in the original recipe and I only covered the crust. I updated the recipe to reflect my experience and the comments related to baking time!

          Reply
          • Holly Ladd says

            November 30, 2017 at 7:00 pm

            4 stars
            So, it did cook after about 45 minutes extra. Next time I will not cover with foil, and perhaps my pie plate was smaller so the filling deeper. I loved it even tho my crust was overcooked. Looking forward to trying again.

          • Michele says

            December 3, 2017 at 11:08 am

            Apologies for the extended cooking time! Baking is tricky sometimes with so many variables! Happy at least it worked out somewhat!

    • Dawn says

      November 23, 2017 at 2:54 pm

      Same problem here! After 42 min (my oven runs hot) the outer edge just barely looked like it had started to set. Put back in for another 15 min, then another 10 min, then 5 more min, and finally 5 more. So 35 min additional baking time! I kept covered with foil though so my crust did not burn.

      Reply
      • Casie Owen says

        November 25, 2017 at 12:16 pm

        5 stars
        I had that problem, but in my case, it was because I accidentally bought “pumpkin pie mix” rather than just pumpkin. After an 11pm grocery store run, I repeated the recipe with straight pumpkin and it baked completely in 45 minutes.

        Reply
        • Michele says

          November 26, 2017 at 10:37 am

          Glad it worked out 🙂

          Reply
      • Michele says

        November 26, 2017 at 10:45 am

        When I baked mine for Thanksgiving it require more time than my original times listed, about 15 minutes longer. Oven temps/climate and other factors can affect the overall time.

        Reply
  17. Jamie says

    November 23, 2017 at 10:38 pm

    5 stars
    Made this for Thanksgiving today and it was amazing. You can’t even tell this crust is paleo. I noticed some others had trouble with the baking time. It also took mine a little longer but it did end up solidifying. Maybe an extra 15 minutes or so. I covered the whole top with foil. Took it out when a butter knife inserted came out clean.

    Reply
    • Michele says

      November 26, 2017 at 10:44 am

      I actually noticed the same thing when I baked mine for Thanksgiving, so I’ll be adjusting the baking time! I think for me, things seem to vary by the season/climate. Glad you enjoyed this!

      Reply
  18. Tdunc says

    February 28, 2018 at 12:43 am

    The pumpkin custard is a bit heavy on the spices! I should have questioned the amount of spices. I made a “regular” pumkpin pie last week and it called for of the half the spices called for in this recipe. But the coconut cream helped mellow it out.

    Reply
  19. Kelly says

    October 8, 2018 at 8:01 pm

    5 stars
    Just finished eating this pie and I have to say it was AMAZING! Whole family loved it too! I only had a small 9inch pie tin so I ended up making two. The pumpkin filling was delicious and wonderfully spicy. I only covered the crust edge with foil and it was done after 45 mins. Thank you for this, it is our new favorite pumpkin pie!

    Reply
  20. Mimi says

    October 15, 2018 at 6:40 pm

    Has anyone made this without the crust? Health reasons prevent me unfortunately I, but the custard sounds super yummy! Would love feedback! ?

    Reply
    • Mary B says

      November 4, 2018 at 6:55 pm

      Not this recipe but ive made other pumpkin pies without the crust in a glass pie pan and it worked great!

      Reply
  21. Wendy Johnson says

    October 29, 2018 at 4:20 pm

    Can I use fresh pumpkin purée instead of canned?

    Reply
  22. Laura says

    November 3, 2018 at 10:39 pm

    5 stars
    This was the best paleo crust I’ve ever made! Thanks for the delicious recipe!

    Reply
    • Michele says

      November 12, 2018 at 6:16 pm

      I’m thrilled you enjoyed it!

      Reply
  23. Melanie Niederegger says

    November 6, 2018 at 1:12 am

    5 stars
    This was incredible! I will forever use this in rotation. As always, your recipies are amazing.

    Reply
    • Michele says

      November 12, 2018 at 6:09 pm

      I’m thrilled you enjoyed it!

      Reply
  24. Amber says

    November 14, 2018 at 7:51 pm

    Is palm oil shortening essential for the recipe?

    Reply
    • Jen says

      November 28, 2019 at 10:54 am

      I just tried this with Ghee. It did NOT work. It made a goopy mess. I refrigerated overnight and tried again. Formed into a crust, but in the oven, it just melted and spilled over, never setting up.

      Reply
  25. Lauren says

    November 17, 2018 at 3:26 pm

    Do you think I could substitute the eggs for ground flax seed (plus water)? It seems to work well in other recipes but I’m not sure how to convert the egg yolk part.

    Reply
    • Michele says

      November 18, 2018 at 6:18 pm

      I’m not sure how that would affect the filling texture, it might be worth a shot though!

      Reply
  26. Megan says

    November 17, 2018 at 10:27 pm

    Think coconut oil would work instead of butter for the crust?

    Reply
    • Michele says

      November 18, 2018 at 6:16 pm

      Unfortunately no, not for this one. It comes out way too crumbly. For dairy-free, palm oil shortening is the way to go, ghee might work as well at least for part of the fat.

      Reply
      • Jen says

        November 28, 2019 at 10:55 am

        I tried using only Ghee and it did NOT work.

        Reply
  27. M.S. says

    November 18, 2018 at 7:19 pm

    Hi! I’m having such a hard time finding tapioca flour… do you think I can substitute it with arrowroot flour?

    Reply
  28. Nicole E says

    November 21, 2018 at 4:41 pm

    5 stars
    wonderful- no one knew it was a “healthy” pie!!

    Reply
  29. Brynn says

    November 21, 2018 at 8:31 pm

    5 stars
    Very easy and absolutely delicious! Thank you!

    Reply
  30. Natalie says

    November 21, 2018 at 11:22 pm

    Very good recipe. My daughter and I enjoyed it. I used maple syrup in the crust and it worked just fine.

    Reply
  31. Laura Hennessy says

    December 16, 2018 at 7:03 pm

    This tasted delish! We made it for thanksgiving and is my favorite to date. My question is that it turned a slight greenish color though. Do you know why this happened? I would love to make it again for the holidays! Thanks

    Reply
  32. M.Heart says

    December 21, 2018 at 8:54 pm

    Could the crust be made the day before?

    Reply
  33. Sheri Renaud says

    December 24, 2018 at 3:45 pm

    Great! Came out perfect! Thank’s!

    Reply
  34. Brooke Romero says

    October 1, 2019 at 6:20 pm

    Why did you use the different ratios of different flours? Could I make this recipe only using cassava flour?

    Reply
  35. Brooke says

    October 2, 2019 at 1:27 am

    4 stars
    I made mine with purée from pumpkins rather than canned. I had to refrigerate it over night to get it to set but it turned out great over all! The crust was amazing. I plan to make it sweeter next time.

    Reply
    • Michelle says

      November 24, 2020 at 9:20 pm

      Did you let the pumpkin purée strain over night prior? That can help get out excess water.

      Reply
  36. Colleen says

    October 12, 2019 at 4:12 pm

    Hi there! I was so excited to try this pie, but I think I have made a mistake somewhere. When adding the coconut milk, do you just spoon the solid stuff off the top or do you blend the liquid stuff with it to get 2/3 Cup. I blended mine and my pie filling is soooo runny. Wondering if this was wrong as I’d like to try again if the fix is an easy one!

    Reply
  37. Krista says

    October 14, 2019 at 4:19 pm

    This looks amazing….!!!
    Anyone have suggestions for an >>egg-substitute<<??
    (I think I could do “flax eggs” for the crust but not as sure about the filling).

    Reply
  38. Mollie says

    October 25, 2019 at 10:50 am

    5 stars
    I’ve already made this crust 5 times in the last three months! I’ve used it for my pumpkin pie (I have my own filling recipe) and I’ve left the sugar out for my quiches! I

    Reply
  39. Alene says

    November 8, 2019 at 10:35 am

    How far ahead do you think you could make the crust, including rolling it out and putting it in the pie plate? I always want to do as much as I can in advance. Thank you!

    Reply
  40. Julie says

    November 15, 2019 at 2:31 pm

    Hi Michele,
    I am a beginner gluten-free baker and I was hoping to make this recipe for Thanksgiving this year! I just had a few questions – can I make this and bake it the day before? And just reheat? And should I make any adjustments for high altitude? Thanks so much!

    Reply
  41. Erin says

    November 15, 2019 at 9:49 pm

    Texture was on point. Fantastic. I may up the spices a bit next time. I did the 6 TBSP of maple syrup, but I may up that too. Although, the coconut whip in top really makes that unnecessary!

    Reply
  42. Laura Lima says

    November 17, 2019 at 2:31 pm

    5 stars
    I’ve probably already rated this recipe but i can’t remember so I’m doing it again….. It’s THAT good! This is my 2nd year making this pumpkin pie and so far since September, I’ve made it a dozen times. I bake it at night, refrigerate it and we enjoy it for breakfast with a protein. I grew up eating conventional pumpkin pie and this tastes exactly the same without all the gross ingredients. THANK YOU!

    Reply
  43. Sara says

    November 18, 2019 at 1:20 pm

    I never comment on this stuff but I have to say this pie is amazing! I just did a test run of it before thanksgiving. I was traumatized from last year. I made the pumpkin pie from Celebrations and it was a total flop. Didn’t set at all and I had no backup. I hate baking and swore I would never make a pie again. Well this changed my mind! It is absolute perfection. I am so excited to make it again for thanksgiving. It’s seriously amazing! Can’t thank you enough for creating this.

    Reply
  44. Martha says

    November 22, 2019 at 12:46 pm

    How far in advance can this pumpkin pie be made ahead, or even just the crust? Could the whole pie or just the crust be frozen even? Thank you!

    Reply
  45. Bethany Stewart says

    November 27, 2019 at 12:57 am

    Can I use something other than the tapioca flour?

    Reply
  46. Erin says

    November 27, 2019 at 4:12 pm

    I made this recipe today and it is by far the best tasting Paleo crust I have made, but it is visibly cracked throughout the pie, so getting it out is going to be a mess. Any suggestions to help it stay together next time? I used a blend of butter and palm shorting and made sure to chill before pressing out.

    Reply
  47. Mom2one says

    November 29, 2019 at 1:26 pm

    I so wanted to make this pie this year after such wonderful success with your Apple pie last year, sadly I’ve been faced this year with more health challenges. In addition to having to follow a gluten free, dairy free, grain free diet, I now have to lower my Oxalates. That means no nuts, tapioca flour/starch, arrowroot, cassava. I’m experimenting a bit with potato starch (no flour!). If I can find a crust that complies I’ll try this filling with it and report back.

    Reply
  48. Deb Patterson says

    December 4, 2019 at 12:22 pm

    5 stars
    I was a little apprehensive since I’ve been trying to find a good paleo pumpkin pie recipe that tasted like a pumpkin pie should. This was so good and is a keeper! I was a little worried at first when the crust was more like a batter and not a dough after adding the egg but it baked up perfect and will be using it for other baked goods.

    Reply
  49. Alex says

    December 13, 2019 at 1:25 am

    2 stars
    The crust was so delicious, but the filling was too strongly spiced and nobody wanted seconds. I might try this again but with the spices & measurements from my non-compliant pumpkin pie of years past. I’ve made this crust several times since Thanksgiving for other treats, it’s hard to believe it’s Paleo!

    Reply
  50. Kelly says

    December 27, 2019 at 7:10 pm

    5 stars
    Absolutely beyond yummy!!! Yay ? (I haven’t attempted a pumpkin pie recipe in years & the last one was made with all the not so healthy standard grocery ingredients…) This was super simple to follow. I kept to your recipe with the ¹/2 ghee + ¹/2 palm suggestion & a bit of added cardamom. The crust was light & the filling was divine. Have to say, better than any I’ve had before! (sorry Dad?) My lil’ lady adores it, too? Thanks for another fantastic goody! Happy New Year~*

    Reply
  51. Kelly says

    December 27, 2019 at 7:26 pm

    Oo, one thing though- I did cover the pie with parchment, just bc aluminum off-gasses when heated, & it stuck to the filling. I took it off after 45min & even after 65min, it was still very wer & needed 40 more to fully cook. Consulted with my pie pro dad & he pointed out that evaporation needs to take place in the first portion of the bake. He usually pumps up the heat to 425° for 10 min to get it near boiling & then lowers to 375° for the remaining time. I’ll give that a go next time. Regardless- a practically perfect pie?

    Reply
  52. Snapback Hat says

    January 18, 2020 at 6:31 am

    Appreciation to my father who informed me regarding this
    blog, this web site is truly awesome.

    Reply
  53. Shirley H says

    April 11, 2020 at 2:27 pm

    Thank you for sharing your recipes! This filling is divine ?. It makes a lovely treat on its own; I have yet to try the crust recipe, which I’m certain is delicious. With the current state of affairs, pumpkin pie filling sounds yummy and comforting. Thank you again for sharing your recipes – they are delicious. I appreciate and applaud your effort.

    Reply
  54. Lance McMahon says

    May 25, 2020 at 4:22 pm

    5 stars
    I shamelessly use this pie crust for just about every pie.
    For pumpkin I add 1/8 cacao powder to the crust.

    Reply
  55. Lisa Chin says

    October 15, 2020 at 4:58 pm

    5 stars
    This is the best paleo pumpkin pie recipe I’ve tried! I made it for Canadian Thanksgiving. The is crust is SO good and the filling is rich. Next time I will add an extra tbsp of sugar in the crust, only because of my sweet tooth. Fantastic – thanks for sharing the recipe!!

    Reply
    • Lisa Carol Chin says

      October 23, 2020 at 7:45 pm

      5 stars
      Omg, I will NEVER use another pie crust recipe ever…this will be handed down to my grandchildren’s grandchildren!! I’ve been using it for galettes, tarts, othere fruit pies…

      Reply
  56. Amber McGuire says

    October 18, 2020 at 4:25 pm

    5 stars
    Absolutely delicious. I didn’t miss my old (classic) recipe a bit!

    Reply
  57. Jess says

    November 3, 2020 at 7:40 pm

    My pie has only basked for 20 minutes and the crust is already really dark and looking burnt. I covered it with foil, so I’m not sure what’s going on. Any ideas for the next batch?

    Reply
    • Jess says

      November 3, 2020 at 8:05 pm

      Yep it’s been 55 minutes now and the crust is black and the filling isn’t set. Not sure what I did wrong 🙁

      Reply
  58. Mel says

    November 21, 2020 at 5:13 pm

    Can I substitute honey for the maple syrup?

    Reply
  59. Candy says

    November 22, 2020 at 5:06 pm

    I noticed your Traditional Pumpkin Pie recipe in your Paleo Baking at Home cookbook is different than this pumpkin pie recipe on your site. Does your family have a preference as to which one you or they like better?

    Reply
  60. KF says

    November 24, 2020 at 12:40 pm

    Q: Can pie be made two days prior to Thanksgiving and still good? Best storage? Thanks!!!

    Reply
  61. Amber says

    November 24, 2020 at 1:18 pm

    5 stars
    This paleo crust so far is delicious and amazing! I haven’t finished the filling but I expect perfection! Hands down the best recipe I have found.

    Reply
  62. Laurie Thelen says

    November 24, 2020 at 2:11 pm

    Absolutely love how basic this recipe is. My daughter is a celiac and diabetic. This ticks all her boxes. Can’t wait to try it.

    Reply
  63. MS says

    November 25, 2020 at 4:53 pm

    We made this last year- delicious! We plan to make it again, for Thanksgiving, tomorrow.
    Thankful for many things this year,(2020), including the yummy recipes on Paleorunningmomma.com- thank you!

    Reply
  64. Brittany says

    November 26, 2020 at 3:57 pm

    I made this for Thanksgiving dinner today! Super easy and so good!! Thanks!!!

    Reply
  65. TERRI E DODGE says

    November 27, 2020 at 1:30 pm

    5 stars
    Oh my goodness! This pie is delicious. Even my gluten guests loved it!
    The crust was so crispy and the whole pie is full of flavor!

    Reply
  66. Laura says

    November 27, 2020 at 2:27 pm

    5 stars
    This was AMAZING! Everything about it- the crust, the filling. Perfect texture! My husband even loved it. THANK YOU FOR THIS RECIPE!!!

    Reply
  67. Katie says

    November 27, 2020 at 7:07 pm

    3 stars
    The cook time of 55 min was WAY too long for me. Im glad I checked because it was done in about 25-30. Is that time wrong?? Seems long for GF baking.. Also, there was not enough filling. Basically equal depths of crust to filling so that was a little disappointing. I also thought it was quite sweet enough. I followed the recipe almost exactly. My fiancee did really like it tho!

    Reply
  68. teri says

    November 28, 2020 at 3:51 pm

    5 stars
    I just made this pie and it is great! I live in Florida just in case that changes the bake time. My pie was done in 35 minutes which is usually the amount of time it takes for all my grain free baking. The crust came out perfect. I did refrigerate the crust for 30 minutes and I did roll it out between parchment paper. Mine did not stick to the paper as some one reviewer reported. I believe it may be because I sprinkled the parchment paper with arrowroot flour first. I also used arrowroot flour instead of tapioca and it did still work. I put 4 tbsp. of maple syrup instead of 6 and I also added 5 drops of Stevia. I will make this recipe again and use the crust for future pies. I hope this review helps someone. Enjoy!!!

    Reply
  69. Valerie says

    November 30, 2020 at 8:09 pm

    5 stars
    A-mazing crust. Will use it for everything.
    I used mykonos butter substitute.
    Will use 1.5x filling text time.
    Thorough instructions helped make it a success.

    Reply

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Who’s up for one-bowl paleo breadsticks this wee Who’s up for one-bowl paleo breadsticks this weekend? These easy Italian breadsticks are loaded with flavor, Italian herbs and garlic, and have the perfect chewy texture.
They’re great when you’re craving bread but want to keep things clean!  Gluten-free, grain free, dairy free and perfect for dipping 🍕link to the recipe is in my bio 😄https://www.paleorunningmomma.com/paleo-breadsticks-one-bowl-gluten-free-dairy-free/
#paleobaking #healthybaking #paleobread
Happy Valentine’s Day 💕🍫aka an excuse to h Happy Valentine’s Day 💕🍫aka an excuse to have chocolate all month long and not mad about it!I present you with the best paleo chocolate cake with chocolate “buttercream” frosting!  A reader favorite and the only blog recipe that also made it to my cookbook - Paleo Baking at Home.  Link to the recipe is in my bio so go make this ASAP (or save for a needed chocolate fix 🍫) P.S. if you haven’t preordered my book yet (releasing March 10!) the link is also in my bio or just search on amazon!
https://www.paleorunningmomma.com/paleo-chocolate-cake-chocolate-buttercream/
#paleobaking #paleobakingathome #chocolatecake #paleotreats
Counting down to Valentine’s Day with more choco Counting down to Valentine’s Day with more chocolate 🍫 and we’re making donuts today!  Double chocolate frosted paleo donuts that also happen to be nut free 💕and can be made in a muffin pan too 😄 gluten free, dairy free, kid approved and so fun! Link to the recipe is in my bio ❤️ https://www.paleorunningmomma.com/chocolate-donuts-gf-paleo/
#donuts #chocolate #paleotreats #chocolatedonuts #paleobaking #healthybaking
Brand new on the blog today - chocolate covered ch Brand new on the blog today - chocolate covered cherry fudge brownies 🍫💕 I made these egg free, vegan and paleo and DANG did they rock my world last week. Planning to make them again for Valentine’s Day because hello chocolate heaven magic!  Chocolate covered cherries were my favorite as a kid and the fudgy brownies speak for themselves. Link to the recipe is in my bio 😍https://www.paleorunningmomma.com/chocolate-covered-cherry-fudge-brownies-paleo-vegan/#paleobaking #chocolate #vegan #veganrecipes #vegandesserts
Totally guilty of chocolate AND cheesecake spammin Totally guilty of chocolate AND cheesecake spamming you this week 💕 for Valentine’s Day 💕 and today it’s a paleo + vegan espresso chocolate chip cheesecake!This creamy rich cheesecake has a chocolate cookie crust topped with a cashew based espresso chocolate chip cheesecake layer.  Dairy-free, gluten-free, egg free, refined sugar free. Link to the recipe is in my bio ☕️🍫 https://www.paleorunningmomma.com/espresso-chocolate-chip-cheesecake-paleo-vegan/
#vegandesserts #vegancheesecake #veganrecipes #veganbaking
Every time I make vegan cheesecake I’m amazed th Every time I make vegan cheesecake I’m amazed that it’s possible to make “cheesecake” so legit without any dairy!  Today’s chocolate raspberry mini cheesecakes are no exception - soooo good!These mini vegan cheesecakes have a chewy chocolate layer topped with a super creamy sweet raspberry cashew cheesecake layer.  Top them with a chocolate drizzle and you’re good to go for Valentine’s Day!  Gluten free, no bake, dairy free, egg free, vegan.  Link to the recipe is in my profile 💕🍫 https://www.paleorunningmomma.com/chocolate-raspberry-mini-vegan-cheesecakes-no-bake/#vegancheesecake #vegandesserts #paleovegan #paleotreats #chocolate
Happy Monday!! I have a new IG-only recipe for you Happy Monday!! I have a new IG-only recipe for you today that couldn’t be more perfect for a Monday morning (especially to kick off Valentine’s Day week 💕💕) a yummy Paleo Mocha Latte! ☕️🍫 #ADI added some @ancientnutrition collagen for more protein too. I used the plain version but you can go double-chocolate with their chocolate flavored collagen!I add their collagen protein to my coffee daily for the bonus skin and joint benefits plus extra protein 👍Here’s the recipe for the best paleo mocha latte!
Makes 2 servings
10 oz strong brewed coffee, hot (or espresso, if preferred)
1 cup almond milk, or nut pods creamer, heated in the microwave or a saucepan
2 Tbsp raw cacao powder
2 Tbsp maple sugar (or coconut sugar)
2 scoops Ancient Nutrition Multi Collagen Protein (use the chocolate flavor for double chocolate!)
1 1/2 tsp pure vanilla extract optional
Extra cacao powder or shaved dark chocolate for garnishAdd the prepared coffee or espresso, the milk or creamer, cacao powder, maple sugar, collagen, and vanilla to a blender and blend until all is dissolved, then continue to blend until frothy.  Divide between 2 cups and garnish with extra cacao powder or shaved chocolate if desired.  Enjoy!
New today!! These double chocolate muffins are inf New today!! These double chocolate muffins are infused with lots of orange flavor, drizzled with an orange glaze and of course loaded with tons of rich dark chocolate!
Made with almond flour, they have a texture like traditional wheat flour muffins but are totally grain free, dairy-free, and paleo friendly.  Great for snacks, breakfast and brunch!  Link to the recipe is in my profile 😄https://www.paleorunningmomma.com/double-chocolate-orange-muffins-paleo/
#paleobaking #chocolate #paleotreats
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