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!
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
Classic Paleo Pumpkin Pie {with Crust Recipe}
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:
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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.
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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.
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To get the dough into your pie dish, you can either:
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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!**
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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**
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Once pressed into the pie dish, gently pierce the dough with a fork all over so it doesn't puff up while baking.
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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:
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Whisk all ingredients except eggs, then whisk in eggs and egg yolk 1 at a time, don’t overmix.
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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.
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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
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
Paleo and Vegan Candied Sweet Potatoes
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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 ❌⭕️
This is a pumpkin pie I will feel good serving to my family. Thanks!
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can assume you are an expert on this subject. Well with
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Thanks a million and please carry on the rewarding work.
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
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!
Thank you so much!
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!!
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.
Woohoo! So happy you liked it. I love the shortening/butter combo too 🙂
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.
So thrilled to hear that! When the kiddos approve, you know it’s the real deal, lol!
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.
You can make your own puree and it should be just fine 🙂
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!
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.
Is there any other brand of shortening to use? I’ve never seen that one and only have seen nutiva.
Hello! Will the crust work if i use a different brand of shortening? Like nutiva?
Yup Nutiva will work 🙂
I wondered if you dont prefer it since it is a mix of coconut and palm oil….?
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 🙂
One more , if I don’t have a large food processor, can I use my vitamix to make th crust?
Thank you for sharing, this recipe sounds amazing. What can I substitute for tapioca flour?
Arrowroot typically works the same way, so I’d say that’s your best bet.
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.
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
Actually I will try this crust & push it in. Thanks!
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.
Hi! Will I be able to make the crust in the vitamix? I only have a small food processor 🙁
Yes that should be fine! Hope it worked out 🙂
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.
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.
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.
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!
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.
Apologies for the extended cooking time! Baking is tricky sometimes with so many variables! Happy at least it worked out somewhat!
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.
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.
Glad it worked out 🙂
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.
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.
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!
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.
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!
Has anyone made this without the crust? Health reasons prevent me unfortunately I, but the custard sounds super yummy! Would love feedback! ?
Not this recipe but ive made other pumpkin pies without the crust in a glass pie pan and it worked great!
Can I use fresh pumpkin purée instead of canned?
This was the best paleo crust I’ve ever made! Thanks for the delicious recipe!
I’m thrilled you enjoyed it!
This was incredible! I will forever use this in rotation. As always, your recipies are amazing.
I’m thrilled you enjoyed it!
Is palm oil shortening essential for the recipe?
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.
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.
I’m not sure how that would affect the filling texture, it might be worth a shot though!
Think coconut oil would work instead of butter for the crust?
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.
I tried using only Ghee and it did NOT work.
Hi! I’m having such a hard time finding tapioca flour… do you think I can substitute it with arrowroot flour?
wonderful- no one knew it was a “healthy” pie!!
Very easy and absolutely delicious! Thank you!
Very good recipe. My daughter and I enjoyed it. I used maple syrup in the crust and it worked just fine.
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
Could the crust be made the day before?
Great! Came out perfect! Thank’s!
Why did you use the different ratios of different flours? Could I make this recipe only using cassava flour?
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.
Did you let the pumpkin purée strain over night prior? That can help get out excess water.
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!
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).
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
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!
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!
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!
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!
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.
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!
Can I use something other than the tapioca flour?
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.
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.
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.
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!
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~*
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?
Appreciation to my father who informed me regarding this
blog, this web site is truly awesome.
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.
I shamelessly use this pie crust for just about every pie.
For pumpkin I add 1/8 cacao powder to the crust.
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!!
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…
Absolutely delicious. I didn’t miss my old (classic) recipe a bit!
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?
Yep it’s been 55 minutes now and the crust is black and the filling isn’t set. Not sure what I did wrong 🙁
Can I substitute honey for the maple syrup?
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?
Q: Can pie be made two days prior to Thanksgiving and still good? Best storage? Thanks!!!
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.
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.
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!
I made this for Thanksgiving dinner today! Super easy and so good!! Thanks!!!
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!
This was AMAZING! Everything about it- the crust, the filling. Perfect texture! My husband even loved it. THANK YOU FOR THIS RECIPE!!!
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!
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!!!
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.