This is a tried-and-true Classic Paleo Pumpkin Pie recipe that I make every year! It has a tender and flaky crust with a rich, smooth filling.
This is my absolute favorite pie and I make it every single year. It has a tender, flaky crust, smooth & creamy filling, and is easy to make! Also, I even have instructions to make it egg free and vegan! So let’s get started:
for the crust:
First, you add the almond flour, arrowroot, psyllium husks (if using), and salt to a food processor and whirl until it’s well combined. Then, you add 4 Tbsp. of Non-Hydrogenated shortening (I have also successfully used Earth Balance butter) and pulse again until it is well incorporated and looks like coarse sand.
Then, add the egg and honey and process on low until combined. If your mixture is crumbly, add 1 Tbsp. of ice cold water but if your mixture is too wet add 1 Tbsp. of Arrowroot. The goal is for the crust to feel like soft play-dough and you want it to form a nice ball in the food processor like the above picture- then you know it’s perfect! Now form it into a disc and wrap it in plastic wrap or put in a sealed baggie and let it get cold in the fridge, I usually let mine sit in the fridge from a few hours to overnight.
Rolling The crust:
Once the crust gets nice and cold, it should be firm enough to roll out (if it’s too hard to roll out or is cracking, let it rest on the counter 30 minutes or even add in 1 tsp. of cold water if needed). Place the crust between 2 pieces of parchment paper and roll out from the center of the crust.
Now here’s a little trick I learned – after you roll it out, flip it over so the bottom parchment is now the top, then slowly peel off the parchment. I do this because it seems like the bottom parchment is always harder to get off and I would rather take off the harder side now and the easier side when I lay it over the pie 🙂
Make sure you have your pie pan greased and sprinkled with arrowroot, then use your rolling pin to roll up the crust…
…then unroll it over the pie pan.
Then, very slowly take off the parchment paper and patch up an cracks or breaks.
decorating the crust:
Now apply any decorative effects and place in the freezer while you make the filling.
for the filling:
For the filling. whisk the eggs in a large mixing bowl, then whisk in the remaining ingredients until well combined. Or, you can mix all of the ingredients in the food processor for a smoother filling.
Look- you can see our little dog Alaya 🙂 … and my leg! I didn’t do very good taking this picture!
But back to pie… pour the filling into the frozen pie crust, then cover the crust with a pie crust protector or a foil ring. To make a foil ring: tear off a piece of foil that is very long, longer than you would think! Fold it half lengthwise twice. Now, wrap it around the pie and secure with a paper clip. Then fold the top over the crust.
Bake the pie at 375 degrees for 15 minutes, then reduce the temperature to 350 and bake an additional 40 – 50 minutes. Now you have a perfect pumpkin pie!
can this pie be made vegan?
Yes, it can!!! I didn’t eat eggs for awhile so I came up with an egg free, vegan pumpkin pie version with only a few simple tweaks! Since it’s not made with eggs it has less of a custard-type texture, but it’s still smooth, creamy, and incredibly delicious!
For the Paleo vegan crust: Follow the instructions as stated but omit the the egg, add 1 Tbsp. Ground Chia Seeds to the dry ingredients, and replace the honey with maple syrup. You may need to add 3-6 Tbsp. of cold water to achieve the right play-dough like consistency. Then, pre-bake the crust by baking at 350 degrees for 15-20 minutes or until lightly browned. Set aside to cool.
For the Paleo Vegan filling: Use the same ingredients but omit the eggs and use 15 oz. Canned Coconut Milk instead of 3/4 Cup. Add all of the filling ingredients into a pot and bring to a simmer. Whisk in 4 tsp. Agar Powder (not flakes) and whisk for about a minute. Mixture should start to thicken. Pour filling into cooled pie crust and place in the refrigerator until set, a couple of hours.
Pin for later:
Looking for more pumpkin recipes? I have lots of pumpkin goodness!!! Try my Soft Pumpkin Cookies (egg & nut free), Paleo Pumpkin Donuts With A Maple Pecan Glaze, Paleo Pumpkin Bread, Paleo Pumpkin Muffins With “Cream Cheese” Frosting, or Tessa The Domestic Diva’s Pumpkin Chocolate Cake!
*Serve with Coconut Whipped Cream, YUM!!!
Paleo Pumpkin Pie
*If you prefer honey instead of coconut palm sugar, you can replace the sugar with 1/2 C of honey and reduce the coconut milk to 1/2 C. It won't be quite as sweet, but it is still VERY yummy!!! In the pictures above I used the honey option, but I tend to prefer the coconut palm sugar 🙂
**See above on how to make this pie vegan.
Grain Free Pie Crust
- 1 C Blanched Almond Flour
- 3/4 C Arrowroot Flour
- 1/4 tsp. Sea Salt
- 2 Tbsp. Whole Psyllium Husks NOT powder, preferred OR an additional 2 Tbsp. arrowroot
- 4 Tbsp. Non-Hydrogenated Shortening I use Spectrum Organic All Vegetable Shortening, which is made of palm oil
- 1 Egg
- 1 Tbsp. Honey
- Ice Water or Additional Arrowroot as needed
- 2 Large Eggs
- 15 oz. Pumpkin NOT Pie Filling, I used canned
- 3/4 C Coconut Palm Sugar preferable sifted
- 3/4 C Full Fat Canned Coconut Milk well shaken or stirred
- 1 1/2 - 2 tsp. Ground Cinnamon
- 1/8 - 1/4 tsp. Ground Cloves
- 1 tsp. Ground Ginger
- 1/4 tsp. Ground Nutmeg
- 1/2 tsp. Salt
- 1 tsp. Pure Vanilla
Combine the almond flour, arrowroot, salt, and psyllium husks (if using) in a food processor. Give it a good whirl a few times until it's one lovely flour. Add the shortening it to the food processor and pulse until the flour resembles coarse sand.
Add in the egg and honey. Pulse until combined and forms a ball. Your dough should have the consistency of very soft Play-Dough. If it's crumbly you need to add 1 Tbsp. of ice cold water or if it's too soft or like batter, add 1 Tbsp. arrowroot until you reach the desired consistency. It's perfect when it forms a ball in the food processor.
Form dough into a disk and wrap with plastic wrap then place in refrigerator.
To Roll Out Dough: Make sure it has rested in fridge long enough for dough to firm up (I usually allow several hours to overnight), shape into a circle and place onto a piece of parchment paper. If it's too firm to roll, allow to rest for 30 minutes on the counter, or even add 1 tsp. cold water. If it's too soft to roll, add in 1 Tbsp. of arrowroot flour.
Place another pieces of parchment paper on top of the crust and roll out with a rolling pin.
Now... a little trick: After you roll the crust between the parchment paper, flip it over and slowly remove the top pieces of parchment (the one that was on bottom) because it tends to be harder to pull off.
Now, roll the crust up with the rolling pin (see picture above) then unroll it over a greased and floured pie pan. Patch up any cracks and apply any decorative effects!!! Alternatively, you can tear off small pieces of dough and press into the pie pan and skip the fridge.
Place in the freezer while you make the filling.
For The Filling:
Whisk together the eggs. Then add the remaining ingredients and whisk until well combined. For a smoother filling, combine filling ingredients in a food processor and process until smooth.
Preheat the oven to 375 degrees.
When the oven is preheated, take the crust out of the freezer and pour in the filling. Smooth out the top with spatula or the back of a spoon.
Cover the crust with a crust protector or make one out of foil. To make one out of foil: tear off a very long piece of foil, longer than you would think. Fold it in half lengthwise twice. Wrap it around the pie and secure it with a paper clip, then fold it over the crust.
Bake for 15 minutes. Reduce the heat to 350 degrees and bake an additional 40 - 50 minutes. Pie is done when a knife or toothpick inserted into the center of pie comes out clean.
Cool completely before serving. Pie firms up after refrigeration.
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