Best Ever Paleo Pumpkin Pie

A delicious and healthy paleo pumpkin pie with a flaky almond flour crust and a silky-smooth pumpkin filling.

Prep: 20 minutes · Cook: 45 minutes · Total: 1 hour 5 minutes

Best Ever Paleo Pumpkin Pie

Best Ever Paleo Pumpkin Pie: A Grain-Free Holiday Classic

This Paleo Pumpkin Pie is a holiday game-changer! It features a rich, flaky crust made from almond and coconut flour, and a smooth, custardy filling that’s sweetened with honey. It’s the perfect dessert for a holiday gathering, and no one will even guess that it’s paleo.

What Makes This Paleo Pumpkin Pie Special?

This pie is completely grain-free, gluten-free, and dairy-free, but it sacrifices none of the flavor or texture of a traditional pumpkin pie. The secret is the combination of a flavorful crust and a perfectly spiced, silky-smooth filling.

The secret to a perfectly smooth, custardy filling is tempering the eggs into the mixture before you bake it, like you would with a traditional custard. It adds a few minutes to the prep, but it actually saves time on the bake, since the ingredients go into the oven already warmed up.

Storage and Serving

This pie is best served chilled. Store it in the refrigerator for up to 5 days.

Why You’ll Love This Recipe

This Paleo Pumpkin Pie is:

  • Grain-free and gluten-free
  • Dairy-free
  • Naturally sweetened
  • Perfect for the holidays
  • Delicious!

Ingredients

Crust

  • 1 cup blanched almond flour
  • 2 tablespoons coconut flour
  • 2/3 cup tapioca flour
  • 1/2 cup palm oil shortening or grass-fed butter (or combination)
  • 1 teaspoon maple sugar or coconut sugar (for sweet pies) or 1/2 teaspoon (for savory)
  • 1/2 teaspoon fine grain sea salt
  • 1 large egg

Filling

  • 1 (15-ounce) can organic pumpkin
  • 3/4 cup coconut milk (or 1/2 cup coconut cream + 1/4 cup milk)
  • 1/2 cup honey
  • 3 eggs
  • 2 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt

Instructions

Crust

  1. In a food processor, pulse all ingredients EXCEPT egg to create thick crumbs, then pulse/process in the egg until a dough forms. Gather the dough into a ball.
  2. If the dough is overly sticky, wrap it in plastic wrap and flatten into a disc, then chill until it firms up. You can also chill the dough this way until ready to use - simply remove from the fridge to soften it up prior to using.
  3. To get the dough into your pie dish, 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 and crimping edges.
  4. Preheat oven to 375°F. Press dough into pie dish and bake for 10 minutes. Set aside to cool.

Filling

  1. In a saucepan, combine pumpkin, coconut cream, honey, pumpkin pie spice, and salt. Bring to a boil and simmer for 3-5 minutes, stirring frequently to prevent scorching. This step helps with coconut cream digestion.
  2. Let mixture cool to warm (around 120-140°F) - warm to the touch but not hot.
  3. In a separate bowl, beat the 3 eggs. Slowly drizzle in about 1/2 cup of the warm pumpkin mixture while whisking constantly to temper the eggs. Then pour this egg mixture back into the main pumpkin mixture, whisking well to combine.
  4. Optional: Pour through a fine-mesh strainer for an ultra-smooth filling.
  5. Pour the warm filling into the pre-baked, cooled crust.
  6. Bake at 325°F for 35-45 minutes. Start checking at 30 minutes. The pie is done when the center reaches 170°F (it will rise to 175-180°F as it cools). The center should still jiggle slightly - it will firm up as it cools.
  7. Cool at room temperature for 2 hours, then refrigerate for at least 2 more hours (4 hours total minimum) before slicing.

Notes

  • The custard-style preparation (boiling the coconut cream, then tempering the eggs) makes this easier to digest while creating a silky-smooth texture. The warm filling reduces baking time compared to starting with cold ingredients.