Paleo Pumpkin Pie (Gluten Free & Dairy Free)

My Paleo Pumpkin Pie tastes unbelievably similar to a traditional pumpkin pie recipe. Yet this version is gluten-free and dairy-free. It’s a delicious little holiday dessert win!

The holidays are right around the corner and one of the things I look forward to most at Thanksgiving is pumpkin pie. A smooth and creamy pumpkin pie with the most golden, flakey and buttery crust. So guess what I have for you today? Yep, exactly that.

In addition to being absolutely delicious, this pumpkin pie is gluten-free, grain-free, dairy-free and refined sugar-free.


pie crust

  • 1 1/4 cup almond flour
  • 1/2 cup cassava flour
  • 1/4 tsp sea salt
  • 5 tbsp cold butter or organic palm shortening (for dairy-free)
  • 1 large egg, beaten
  • 1-2 tbsp cold water

pumpkin pie filling

  • 1 (15 ounce) can organic pumpkin puree
  • 1/2 cup full fat coconut milk
  • 3 large eggs
  • 1 tbsp pumpkin pie spice
  • 1/2 cup maple syrup
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt


  1. To make the crust, stir together the flours and salt in a mixing bowl. Cut in the butter or shortening using a pastry cutter or your fingers until you have a crumbly mixture.
  2. Add the egg and one tablespoon of water and using your hands, knead the ingredients together until a ball of dough forms. If the mixture is too dry and crumbly, add the second tablespoon of water (I used two for my recipe).
  3. Wrap the ball of dough with plastic wrap or parchment paper and place in the refrigerator for at least one hour.
  4. Preheat your oven to 350 degrees fahrenheit.
  5. Remove the dough from the refrigerator and roll it out between two pieces of parchment paper or use your fingers to push the dough into a 9-inch pie pan. Use a fork to piece a few holes in the bottom of the dough.
  6. Pre-cook the crust for 15 minutes. Remove from the oven and set aside.
  7. In a large mixing bowl combine all the pumpkin pie filling ingredients. Using a hand mixer on medium speed, blend all ingredients together for one minute.
  8. Pour the filling mixture into the pre-cooked pie crust and place back in the oven for 50-60 minutes. To keep a lighter crust edge, place a pie crust shield over your pie halfway through. When a toothpick comes out clean one inch from the edge, your pie is done.
  9. Remove the pie from the oven, cool at room temperature for 30 minutes, then refrigerate for 2 hours to firm up.


  • You can definitely make this pie one day ahead. Just keep it in the refrigerator until needed.
  • This is the 9-inch pie pan I'm using in the photos above.
  • Plan ahead for all you holiday pumpkin needs and buy a few cans of organic pumpkin puree online. I always use this brand.
  • When it comes to cassava flour I only recommend Otto's brand.