If you're looking for a foolproof paleo dessert to serve at a fall holiday meal, look no further than this paleo pumpkin pie recipe! It's bright, fresh tasting, and easy to make at home.
The pie filling is made with 9 ingredients in just 10 minutes of active work time, and nestled into a flaky almond and cassava flour pie crust. Top it with whipped coconut cream for a festive fall dessert!
I recently shared my favorite gluten-free pumpkin pie recipe, which I adapted from the one in my cookbook. But and I didn't want my paleo readers to feel left out. With a few tweaks, it easily became this paleo version that's free of refined sugar, dairy, and grains!
This paleo pumpkin pie recipe starts with a flaky paleo pie crust and it's filled with a creamy pumpkin custard that's better than classic thanks to its bright hue and silky-smooth consistency. The filling is made with just 9 ingredients and about 10 minutes of active time. Finish slices with billows of whipped coconut cream for a super-satisfying and entirely paleo pumpkin pie.
Why this Recipe Works
A few key ingredients and techniques set this paleo pumpkin pie apart:
- I use homemade pumpkin puree (made with butternut squash!) for brighter color and flavor, though canned pumpkin works great too!
- Maple syrup adds earthy flavor
- Golden pumpkin pie spice adds bright color from turmeric, plus fresh fall flavor from ginger, cinnamon, fresh nutmeg, and allspice
- Canned coconut milk or cream keeps the flavor fresh and the pie dairy-free
- Eggs set the filling, making it thick and creamy
- Brushing the crust with egg white before adding the filling keeps it crisp longer (no soggy bottoms!)
- Removing the pie from the oven at the right time prevents the custard from overcooking and turning curdled and watery
Ingredients & Substitution Suggestions
This paleo pumpkin pie recipe comes together with a handful of simple ingredients.
Paleo Pie Crust
- This pie starts with my favorite paleo pie crust, which is made with cassava, almond, and tapioca flours.
- Brushing the interior of the crust with beaten egg white creates a barrier between crust and filling to keep the crust crisp.
Creamy Pumpkin Pie Filling
This filling uses 9 ingredients. It's just sweet enough, gently spiced, and it gets a creamy, rich texture from coconut milk. The coconut flavor doesn't come through in the finished pie.
- Coconut sugar (or maple sugar) and maple syrup sweeten the filling and keep the color bright. Maple sugar will keep the color brighter, as shown here, while coconut sugar will make it a bit darker with more molasses notes.
- Golden pumpkin pie spice adds fall flavor and brightens the color.
- Eggs set the filling.
- Homemade pumpkin puree (which I actually make using butternut squash!) makes the filling taste extra bright and fresh.
- Other winter squash, such as kabocha, work too. Or use canned pumpkin puree.
- Canned coconut milk gives the filling a creamy, luscious texture.
- Vanilla and salt sharpen the flavors.
How to Make Paleo Pumpkin Pie
Here are some step-by-step photos to help make this recipe foolproof for your baking enjoyment!
This recipe makes 1 (9-inch) paleo pumpkin pie, serving 8-10 people. Feel free to double the recipe to feed a crowd!
This creamy pumpkin pie filling takes just 10 minutes of active time once you've made the crust. Be sure to leave a few hours for cooling and chilling the pie before you plan to serve it!
What to Serve with Pumpkin Pie?
Some favorite fall holiday serving suggestions.
- Roasted Delicata Squash with Brown Butter - so tender and flavorful
- Green Goddess Mashed Potatoes - creamy, bright green, and herbaceous!
- Gluten-Free Mushroom Gravy - umami goodness to spoon over mashers
- Paleo Apple Pie - maple sweetened and cinnamon-kissed
- Almond Flour Apple Crisp - everybody's favorite apple recipe!
Pumpkin Pie All Year 'Round
Jay and I are both pretty much obsessed with pumpkin pie. We believe that it shouldn't be relegated to a particular holiday, but that it's appropriate to eat any and every month of the year.
Thankfully with this streamlined recipe, it's easier than ever to have paleo pumpkin pie at the ready. I hope you love it too!
Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram, Facebook, or Pinterest, purchase my award-winning gluten-free baking cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this paleo pumpkin pie recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.
Paleo Pumpkin Pie Filling & Flaky Homemade CrustPrint Recipe Pin Recipe
- 1 (9-inch) paleo pie crust
- 1 egg, separated
- ½ cup (65 g) coconut sugar
- 2 teaspoons golden pumpkin pie spice
- ½ teaspoon fine sea salt
- 3 large eggs, plus remaining egg yolk from crust
- 1⅞ cups (425 g) homemade pumpkin puree or 1 (15-ounce) can pumpkin puree
- ¼ cup (70 g) maple syrup
- 1¼ cups (270 g) well-shaken full-fat canned coconut milk or cream
- 1 teaspoon vanilla extract
- whipped coconut cream or non-dairy whipped topping
- Make the crust and parbake as directed.
- Brush the interior of the crust all over with the beaten egg white (reserve the egg yolk for the filling) and return to the oven until set, 2 minutes. This will keep the crust crisp.
- Place the crust on a rimmed baking sheet lined with parchment for easy cleanup. If your crust has cooled, place it in the oven until hot just before pouring in the custard, 3-5 minutes.
- If you like, roll out any pie crust scraps and cut them into leaf shapes with cookie cutters. Brush with egg white, sprinkle with cinnamon sugar, and bake alongside the pie until golden and crisp.
- Position a rack in the lower third of the oven and preheat to 325ºF.
- In a large bowl, whisk together the sugar, pumpkin spice, and salt.
- Add two of the eggs, gently whisk smooth, then add the remaining egg and egg yolk and whisk to combine. Whisk slowly so that you don’t incorporate too much air into the filling.
- Slowly whisk in the pumpkin puree, then the maple syrup, and then the coconut milk or cream.
- Strain the custard through a medium-mesh strainer to remove any eggy bits.
- Pour the custard into the hot pie crust and very carefully transfer to the oven. Alternatively, place the pie on the rack in the oven and carefully pour in the filling. Any leftover filling can be baked in a ramekin alongside the pie.
- Bake the pie at 325ºF until the outer edges are set and slightly puffed and the center wobbles like Jell-O, 45-65 minutes. An instant-read thermometer inserted near the center should read 170-175ºF. Take care not to overbake the pie in order to keep the texture smooth and creamy.
- Let the pie cool completely at room temperature, 1-2 hours and up to 6 hours.
- The pie is best the day of baking but will keep, refrigerated airtight, for up to 3 days, or frozen for up to 2 months.
- In place of golden pumpkin pie spice, use a store-bought blend or use the following:
- ½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon freshly grated nutmeg
- ⅛ teaspoon ground turmeric (optional, mostly for color)
- ⅛ teaspoon ground allspice
- The prep and cook time here reflect making the filling only.
- Give yourself at least 4 hours to make the crust, and 4 hours to cool and chill the pie, much of which is inactive.
- The pie crust dough can be wrapped and refrigerated for up to 2 days or frozen for up to 2 months.
- The homemade pumpkin puree can be made and refrigerated for up to 2 days or frozen for up to 2 months.
- The pumpkin pie filling can be made and refrigerated for up to 2 days.
- The pie is best the day of baking when the crust is crisp, but it can be made ahead and refrigerated for up to 1 day.
- The baked pie can be frozen, but it can make the filling a bit curdled and watery. Defrost completely before serving.