Paleo Pumpkin Pie
October 23, 2025

Ingredients

For the Crust:

  • 1 1/4 cups almond flour

  • 1/4 cup coconut flour

  • 2 tbsp coconut sugar (optional for sweetness)

  • 1/4 tsp salt

  • 1/4 cup coconut oil, melted (or ghee for non-strict paleo)

  • 1 egg

For the Filling:

  • 1 3/4 cups pumpkin puree (canned or homemade)

  • 1/2 cup full-fat coconut milk (shake the can before using)

  • 2 large eggs

  • 1/2 cup maple syrup (or honey for a sweeter pie)

  • 2 tbsp tapioca flour (or arrowroot powder)

  • 1 tsp cinnamon

  • 1/2 tsp nutmeg

  • 1/2 tsp ginger powder

  • 1/4 tsp cloves

  • 1/4 tsp salt

  • 1 tsp vanilla extract

 

 

Instructions

Step 1: Make the Crust

  1. Preheat Oven: Preheat your oven to 350°F (175°C).

  2. Mix the Dough: In a medium bowl, combine almond flour, coconut flour, coconut sugar, and salt. Stir in melted coconut oil and the egg. Mix until a dough forms.

  3. Form the Crust: Press the dough evenly into a 9-inch pie pan, covering the bottom and sides. Use your fingers or the back of a measuring cup to smooth it out.

  4. Pre-Bake the Crust: Bake the crust for 8-10 minutes, until slightly golden. Remove from oven and let it cool slightly.

 

 

Step 2: Make the Filling

  1. Blend Ingredients: In a large bowl, whisk together the pumpkin puree, coconut milk, eggs, maple syrup, tapioca flour, spices, salt, and vanilla extract until smooth.

  2. Pour into Crust: Pour the filling into the pre-baked crust, spreading it out evenly.

 

 

Step 3: Bake the Pie

  1. Bake: Place the pie in the oven and bake for 50-60 minutes, or until the filling is set and only slightly jiggles in the center. If the crust edges begin to brown too quickly, cover them with foil.

  2. Cool: Remove the pie from the oven and let it cool completely at room temperature. Once cooled, chill in the refrigerator for at least 2 hours to set.

 

 

Serving Suggestions

  • Serve with whipped coconut cream (simply whip the solid part of chilled coconut milk with a bit of maple syrup and vanilla).

  • Sprinkle with a dash of cinnamon or nutmeg for garnish.

 

 

Tips

  • Storage: Store in the refrigerator for up to 4 days.

  • Make-Ahead: This pie can be made the day before and chilled overnight.

  • Crust Alternatives: If you prefer, you can use a store-bought paleo crust or even make this pie crustless! Just pour the filling into a greased pie dish and bake as directed.

This Paleo Pumpkin Pie is creamy, flavorful, and packed with fall spices—perfect for any gathering or just for yourself! 🍂

 

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