5 from 1 vote

Paleo Pumpkin Pie

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.
*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.
Course dairy free, Dessert, gluten free, Grain Free, paleo
Cuisine American
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings 8
Calories 350kcal
Author Cassidy Stauffer


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

Pie Filling

  • 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.


Calories: 350kcal | Carbohydrates: 36g | Protein: 6g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 61mg | Sodium: 236mg | Potassium: 270mg | Fiber: 5g | Sugar: 14g | Vitamin A: 4615IU | Vitamin C: 7.9mg | Calcium: 40mg | Iron: 1.9mg