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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!



Total time

80 minutes


  • 1 cup blanched almond flour
  • 2 tbsp coconut flour (sifted)
  • ⅔ cup tapioca flour
  • ½ cup palm oil shortening (cold, or grassfed butter, or a combination of both)
  • 1 tbsp maple sugar (or coconut sugar)
  • ½ tsp fine grain sea salt
  • 1 egg
  • 15 oz pumpkin puree (can)
  • ⅔ 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 eggs (large, room temp)
  • 1 egg yolk (room temp)


  1. 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.
  2. 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.
  3. To get the dough into your pie dish, you can either:
  4. 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!**
  5. 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**
  6. Once pressed into the pie dish, gently pierce the dough with a fork all over so it doesn\'t puff up while baking.
  7. 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.
  8. Whisk all ingredients except eggs, then whisk in eggs and egg yolk 1 at a time, don’t overmix.
  9. 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.
  10. 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!
  11. View the recipe instructions at

Contains allergens
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