Paleo Pumpkin Pie

This paleo pumpkin pie is a must-have for any Thanksgiving or Christmas table! This recipe is a rich version of the holiday classic dessert, but it’s gluten-free, grain-free, dairy-free, and refined sugar-free. Made with a cassava flour crust.

Why This Paleo Pumpkin Pie Is So Good!

• This paleo pumpkin pie recipe tastes just as rich and flavorful as traditional homemade pumpkin pie with a light, flaky crust and spiced pumpkin filling.
• It’s gluten-free, grain-free, dairy-free, and refined sugar free.
• This pumpkin pie is great for making ahead of time for an easy Thanksgiving dessert.

How to Make This Paleo Pumpkin Pie Recipe

The full recipe & ingredients list are below, but here you’ll find a quick overview for making this recipe perfectly, along with useful tips and info!

Combine the dry ingredients in a food processor (be careful when dumping the cassava flour into the mixer, it billows quite easily). Give the ingredients a few pulses.

Add the coconut oil and pulse the mixture a few times until the dough begins to form small beads throughout the flour. Add the eggs and pulse until a rough ball of dough has begun to form.

Place the contents of the food processor into a bowl and knead the dough by hand, slowly adding some water.

Once you’ve reached a playdough-like consistency, form the dough into a ball or disk and wrap tightly with plastic wrap. Let it chill in the fridge.

When the dough is chilled, roll it out. Try not to roll the dough out any thinner than it needs to be (12 inches for a 9-inch pie plate) since the dough is so delicate. If the dough cracks, press it back together and in place.

Press the dough into the pie plate, then place back in the fridge.

Combine the pumpkin pie filling ingredients in a medium saucepan and heat until the coconut cream is totally melted and smooth. Pour the filling into the crust.

Bake until a knife inserted near the center of the pie comes out clean. Let it cool before serving.

The Perfect Paleo Pie Crust!

It really isn’t too tricky to make this paleo pumpkin pie crust. The crust comes together really easily, you really can’t tell the difference between this gluten free crust and a traditional one! All-purpose flour is replaced with cassava flour so that it is paleo compliant, as well as being grain and gluten-free. If you don’t have cassava flour, you can try the pie crust from this recipe.

Can You Make This Pie Ahead of Time?

Yes! You can make it the night before and keep it in the fridge, so you can easily get ahead of things.

Pumpkin Pie is a Classic Thanksgiving Dessert

I don’t know about you, but my Thanksgiving meal just wouldn’t be complete without a delicious pumpkin pie! The good news is, that if you are following a paleo diet or are gluten-free, you don’t have to go without! This paleo pumpkin pie is beautifully rich and flavored and your guests won’t know the difference!

Top Tips To Make This Paleo Pumpkin Pie Recipe

• After pulsing the dry ingredients, let them sit for about a minute to allow the flour to settle in the food processor.
• The pie crust will not bind together as a gluten pie crust would. To transfer easily after rolling, I used an upside down bowl that was the same diameter of the bottom of the pie pan essentially like a big cookie cutter. I cut a circle in the pie crust, then transferred it to the bottom of the pie pan. I then took pieces of the remaining rolled-out pie crust one at a time and pressed them into the sides of the pie pan.
• When you think you’re close to a playdough consistency when making the dough, roll a small piece of the dough into a ball and squish the ball between your forefinger and thumb. If the dough is ready, it will flatten, not crack or fall apart.
• Make sure the pie crust is not too thick! It will become very hard if so. If you use the inverted bowl method from above to help produce your pie crust, make sure the edges of the pie crust in the bottom are not overly thick, as the seams of the pie crust will be there.
• Don’t blind bake this pie crust. This makes the pie crust too hard, plus it’s just more work anyway!
• Heat the paleo pumpkin pie filling before transferring to the pie crust. This helps melt the coconut cream for an even look, and it also helps deepen the richness of the filling.

For More Paleo Dessert Recipes:

• Paleo Frosted Cookies
• Vegan Chocolate Truffles
• Paleo and Vegan Nutella
• Paleo Red Velvet Cake

Hey – you’ve made it this far, and now we’re best friends! If you make this recipe, I’d love for you to give it a star rating ★ below. Make sure you follow me on Instagram, Pinterest, and Facebook, too!

Hey – you’ve made it this far, so now we’re basically best friends! If you make this recipe, I’d love for you to give it a quick review & star rating ★ below. Make sure you follow me on Instagram, Pinterest, TikTok, and Facebook, too!

5 from 3 votes

Paleo Pumpkin Pie

Prep:20 minutes

Cook:1 hour

Chilling time:1 hour 20 minutes

Total:1 hour 20 minutes

This paleo pumpkin pie is a must have for any Thanksgiving or Christmas table! This recipe is a rich version of the holiday classic dessert, but it's gluten free, grain free, dairy free, and refined sugar free.

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Ingredients

Pie Crust

• ▢ 1 3/4 cups cassava flour
• ▢ 1/2 cup tapioca flour
• ▢ 1 1/2 teaspoon salt
• ▢ 1 1/2 teaspoons coconut sugar
• ▢ 3/4 cup cold vegetable shortening
• ▢ 2 eggs
• ▢ water as needed

Egg Wash – Optional but Recommended

• ▢ 1 egg
• ▢ 1 tablespoon water

Pie Filling

• ▢ 3/4 cup maple syrup
• ▢ 1/2 teaspoon salt
• ▢ 2 teaspoons pumpkin pie spice
• ▢ 3 large eggs
• ▢ 1 ounce (15-ounce) can of pumpkin puree
• ▢ 2 teaspoons pure vanilla extract
• ▢ 1 (14-ounce) can coconut cream
• ▢ whipped coconut cream for serving, optional

Instructions 

• Combine the dry ingredients in a food processor (be careful when dumping the cassava flour into the mixer, it billows quite easily). Give the dry ingredients a couple of pulses to ensure they’re well mixed and wait about a minute for the flour to settle in the food processor.
• Add the coconut oil or fat of choice and pulse the mixture a few times, until the dough begins to form small beads throughout the flour.
• Add the two eggs and pulse until the eggs are absorbed and a rough ball of dough has begun to form.
• Place the contents of the food processor into a bowl and knead the dough by hand, slowly adding cold water in 1 tablespoon increments. The dough should be a playdough consistency. When you think you’re close, roll a small piece of the dough into a ball and squish the ball between your forefinger and thumb. If the dough is ready, it will flatten, not crack or fall apart.
• Once you’ve reached the consistency, form the dough into a ball or disk and wrap tightly with plastic wrap. Refrigerate for an hour.
• Preheat oven to 400°F.
• Unwrap the dough and cut into half, place one half of the dough in the fridge.
• Lightly dust two pieces of parchment paper with cassava flour, and roll the dough out between them. The dough is incredibly delicate (no grains!) so try not to roll the dough out any thinner than it needs to be–12 inches for a 9-inch pie plate. If the dough cracks, press it back together and in place.
• Press the dough into the pie plate, return the pie to the fridge for 20 minutes.
• When pie crust is ready, combine pumpkin pie filling ingredients in a medium saucepan and heat over medium heat about 5 minutes, or until the coconut cream is totally melted and smooth. pour into prepared pie crust
• Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on a wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped coconut cream before serving.

Notes

Pie crust recipe inspired by Bob’s Red Mill.

• I used quite a lot of water, more than 1 cup, for the pie crust.
• Make sure the crust isn’t too thick.
• Use a bowl to cut out the bottom piece easily and prick the pie crust all over with fork to prevent puffing.
• The pie crust will not bind together like a gluten pie crust would. To transfer easily after rolling, I used a bowl, upside down, that was the same diameter of the bottom of the pie pan. I used it as a cookie cutter, essentially, to cut a circle in the pie crust and place it in the bottom of the pie pan. I then took pieces of the remaining rolled-out pie crust at a time and pressed them into the sides of the pie pan.

• Make sure the pie crust is not too thick. It will become very hard if so. If you use the inverted bowl method from above to help produce your pie crust, make sure the edges of the pie crust in the bottom are not overly thick, as the seams of the pie crust will be there.
• Don’t blind bake this pie crust. This creates much too hard of a pie crust, and it’s more work anyway!
• Heat the paleo pumpkin pie filling before transferring to the pie crust. This helps melt the coconut cream for an even look, and it also helps deepen the richness of the filling.
• If you don’t have cassava flour, you can try the pie crust from this recipe https://40aprons.com/paleo-american-flag-pie/

Nutrition Information

Calories: 604kcal, Carbohydrates: 57g, Protein: 7g, Fat: 40g, Saturated Fat: 21g, Cholesterol: 123mg, Sodium: 641mg, Potassium: 389mg, Fiber: 3g, Sugar: 22g, Vitamin A: 8451IU, Vitamin C: 5mg, Calcium: 113mg, Iron: 4mg, Net Carbs: 54g

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

 

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

 

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

© Author: Cheryl Malik