Paleo Pumpkin Pie

Enjoy a classic, delicious pumpkin pie, but upgrade your ingredients to make it paleo-friendly! (gluten-free, dairy-free, grain-free)
Course Dessert
Cuisine American


For the Crust

  • 1+1/2 Cup Almond Flour
  • 1 Cup Arrowroot
  • 1/2 Cup Butter (sub coconut oil for dairy-free)
  • 2 Tbsp Maple syrup
  • 1/2 tsp Vanilla extract
  • 1/4 tsp Sea salt

For the Filling

  • 2 large eggs room temperature
  • 1 Cup Coconut milk
  • 1 can Puréed pumpkin
  • 1/2 Cup Maple syrup
  • 1 tsp Vanilla extract
  • 1 tsp Cinnamon
  • 1/2 tsp Ground ginger
  • 1/4 tsp Cardamom
  • 1/4 tsp Allspice
  • 1/4 tsp Sea salt


  • Preheat oven to 350ºF
  • Add the ingredients for the crust into a mixer or mixing bowl and mix until it turns into dough (Note that it should be a bit sticky and not too crumbly)
  • Transfer the crust to a 9-inch round baking pan or pie dish, pressing the crust into the bottom of the pan evenly with your hand
  • Add the ingredients for the filling into a bender or mixer, Blend until smooth
  • Pour the filling over the crust
  • Bake for 45-55 minutes or until lightly browned around the edges
  • Remove pie from the oven and cool 30 minutes at room temperature before covering and placing in the refrigerator to chill before eating
  • Serve with homemade whipped coconut cream and cinnamon
Keyword dairyfree, dessert, glutenfree, grainfree, holiday, paleo, pie, pumpkin, Thanksgiving

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3355 Fourth Ave.
San Diego, CA

T: 858.876.4660