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, 3 eggs, 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 (cracks 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 organic
- 2/3 cup full fat coconut milk blended - or heavy whipping cream if using dairy
- 6 tablespoons pure maple syrup increase to 1/2 cup for sweeter pie
- 2 teaspoons pure vanilla extract
- 1 tablespoons pumpkin pie spice
- 1 1/2 teaspoons cinnamon
- 1 tablespoon tapioca flour
- Pinch sea salt
- 3 large eggs at room temperature
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
Want More Paleo Holiday Baking Recipes? Try of of these!
Paleo and Vegan Maple Pecan Apple Crisp
Paleo and Vegan Candied Sweet Potatoes
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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~*