Paleo Pumpkin Pie Recipe with Pie Crust

paleo pumpkin pie

Amazing paleo-friendly pumpkin pie recipe. Perfect for the fall, holidays and Thanksgiving desert!

Paleo Pumpkin Pie with Crust Recipe

Classic Paleo Pumpkin Pie is delicious with a buttery, flaky paleo pie crust filled with creamy, dairy-free pumpkin custard. Great with coconut whipped cream. Gluten-free, grain-free. Author: Michele @PaleoRunningMomma Prep Time: 20 minutes Cook Time: 1 hour Total Time: 1 hour 20 minutes Course: Baking/Dessert Cuisine: Grain-free and Paleo Servings: 10
Prep Time1 hr 20 mins
Cook Time1 hr
Course: Dessert
Cuisine: American
Keyword: Holiday, Pies, Thanksgiving
Servings: 10 People
Calories: 302kcal
Author: Michelle @PaleoRunningMomma


  • 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 grass-fed 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 to make the crust:
  • Preheat your oven to 375 degrees 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.
  • 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.
  • To get the dough into your pie dish, you can either:
  • 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!**
  • If you don’t wish to roll out the dough (or find it trickyou can simply press evenly into a 9-inch pie dish using your hands. Be patient and refrigerate dough as needed to make it easier to work with**
  • Once pressed into the pie dish, gently pierce the dough with a fork all over so it doesn’t puff up while baking.
  • Bake pie crust in 9” pie dish in the 375-degree oven for 10 minutes until the bottom is set, remove from oven and allow to cool for 5 minutes before pouring in filling.
  • To make the filling:
  • Whisk all ingredients except eggs, then whisk in eggs and egg yolk 1 at a time, don’t overmix.
  • 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 jiggland crust is deep golden brown.
  • 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
Calories: 302 kcal, Fat: 21g, Saturated fat: 9g Cholesterol: 68mg Sodium: 144mg Potassium: 173mg Carbohydrates: 24g Fiber: 3g Sugar: 10g Protein: 5g Vitamin A: 6715% Vitamin C: 2.1% Calcium: 68% Iron: 2.1%