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Finished photo of the pumpkin pie with slices and whipped cream.

The Best Paleo Pumpkin Pie

  • Author: Kari
  • Total Time: 1 hour
  • Yield: 8 slices 1x
  • Diet: Gluten Free


A perfectly flakey paleo pie crust filled with a silky smooth pumpkin filling. This pie slices up perfectly and pairs well with a large dollop of whipped cream.



Paleo Pie Crust:

3/4 cup fine almond flour

3/4 cup tapioca starch

Pinch of sea salt

6 Tablespoons butter, or coconut oil/palm shortening for paleo

1 egg

Pumpkin Pie Filling:

115 ounce can pumpkin purée

1 Tablespoon pumpkin pie spice

2/3 cup maple syrup, I used Grade A amber

1/2 Teaspoon sea salt

1/2 cup coconut milk, from the can

3 eggs

1 Tablespoon tapioca starch


Preheat the oven to 350ºF.

Place the almond flour, tapioca starch, pinch of salt, and butter/coconut oil/palm shortening into a food processor. Pulse until fine crumbs appear, then add the egg. Pulse again until a smooth dough forms.

Transfer the dough into a regular 9″ pie plate. Pat the crust out by hand making it as even as possible. Flute the edges using your fingers to create points, or decorate the edges as desired.

Using a fork, poke a few holes around the bottom and sides of the pie crust. Place the crust into the oven on the bottom rack and par-bake until lightly golden, 15 minutes. Check the pie crust about halfway through the baking time. If it’s bubbling up, poke it with the fork or the tip of a paring knife again, and continue to bake.

While the crust is cooking make the filling. Start by adding the pumpkin purée, pumpkin pie spice, and maple syrup to the blender. Blend on medium speeds, (5-6 on a Vitamix) until smooth. 

Pour the filling into a medium sized pan, and bring the mixture to a boil stirring constantly. Simmer the pumpkin mixture for 5 minutes, stirring often. Meanwhile in the same blender container, (no need to clean it in between) blend the eggs and tapioca starch together.

When the pumpkin mixture has cooked for 5 minutes, remove it from the heat and whisk in the coconut milk. Add about 1/2 cup of the filling to the egg mixture and blend immediately on low speeds to combine.

This tempers the eggs so they don’t scramble when you add them to the pumpkin mixture. Then whisking constantly pour the tempered egg mixture to the pumpkin mixture.

Remove the hot crust from the oven, and pour the hot pumpkin pie filling slowly into the crust. Place the pie back in the oven on the center rack. Cook until the pumpkin pie filling is almost set, but still wiggly like jello in the center, about 25-30 minutes.

When the pumpkin filling is done, remove the pie from the oven and cool completely on a cooling rack. This pie is sliceable about 4-5 hours. You can also refrigerate it to firm it up even more.

Serve with whipped cream and enjoy!


If you’re not using butter, I recommend increasing the sea salt amount in the crust to 1/2 teaspoon.

  • Prep Time: 20
  • Cook Time: 40
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Gluten Free Pumpkin Pie, Paleo Pumpkin Pie with Crust Recipe, Dairy Free Pumpkin Pie