Pumpkin pie is a classic dessert for the fall season, and now you can enjoy it guilt-free with this healthy paleo pumpkin pie recipe! This gluten free pumpkin pie is made with an almond flour crust and filled with a creamy homemade pumpkin filling. Serve up a slice of this delicious Thanksgiving dessert with ice cream or homemade coconut whipped cream for an extra special treat!
Gluten Free Pumpkin Pie With Almond Flour Crust
With the fall season and holidays coming up, there’s no better time to start whipping up seasonal desserts such as Paleo Chocolate Pecan Pie – and this pumpkin pie!
With an almond flour crust and a creamy pumpkin filling, this gluten-free pumpkin pie is sure to be a hit!
I know pumpkin pie traditionally has a graham cracker crust but trust me, the almond flour crust is just as delicious and adds a lovely nutty flavor. The pumpkin filling is made with pumpkin puree, coconut cream, and a variety of fall spices – it’s creamy, flavorful, and perfectly spiced for the season!
This paleo pumpkin pie is super simple to make, and you can easily whip it up in no time. Plus, it’s dairy-free and gluten-free, so everyone can enjoy a slice!
Let me show you how to make this delicious pumpkin pie recipe.
Making a healthy pumpkin pie doesn’t have to be complicated. With just a few ingredients, you can make a delicious paleo pumpkin pie that everyone will enjoy.
Here’s a bit more about what I used!
- Almond Flour: To keep this pumpkin pie paleo-friendly, I made the base of the pie crust with almond flour! It adds a unique nutty flavor that pairs perfectly with the fall spices of this pumpkin pie. You’ll need 2 cups of fine almond flour.
- Coconut Oil: Coconut oil adds a great flavor to the crust and helps bind the almond flour together. You’ll need 1/4 cup of melted coconut oil.
- Coconut Sugar: I used this healthier sugar to sweeten the almond flour crust and the pie filling. It tastes like a slightly more caramelized version of regular sugar. You’ll need 2/3 cup + 2 tablespoons.
- Egg: This helps bind the crust together and ensures that it holds its shape. You’ll need 3 large eggs total.
- Baking Soda: Adding 1/2 teaspoon of baking soda to the crust helps it bake evenly and gives it a nice golden color.
- Pumpkin Puree: A must for the pumpkin pie filling! You’ll need 1 can (15 ounces) of pumpkin puree for the filling. Just make sure there are no hidden sugars.
- Coconut Cream: This creamy dairy alternative is used to thicken the pumpkin pie filling. You can use 1 can of full-fat coconut cream the top of 1 can of coconut milk (just the hard part that settles at the top of the can after being refrigerated overnight or for 4 hours. You want it to be hardened or very thick cream).
- Arrowroot Starch: This is used to thicken the pie filling. You’ll need 2 tablespoons! You can also use cornstarch if you can’t find arrowroot powder!
- Spices: To give the pumpkin pie filling its classic flavor, you’ll need cinnamon, salt, ginger, nutmeg, and ground clove.
Note: The recipe does call for eggs in both the crust and the filling. I do have another pumpkin pie recipe that is completely vegan! Check out my vegan pumpkin pie (with gingersnap crust!) here.
Kitchen tools required
Here’s a bit more information about what I used to make this healthy pumpkin pie recipe.
- 8 in. pie dish
- Large bowl
- Small bowl
- Food processor (or hand mixer)
For measuring, you will need a cup, 1/3 cup, 1/4 cup, a tablespoon, a teaspoon, 1/2 teaspoon, and 1/4 teaspoon.
How to make a homemade gluten free pumpkin pie
To begin, preheat the oven to 350F and prepare an 8-inch pie dish by greasing it.
Combine wet ingredients with dry ones and mix until a ball shape forms. Then, shape the mixture into a greased pie pan. Next, use a food processor, whisk by hand, or blender to make the pie filling by adding all ingredients and blending until completely smooth.
After that, pour the pie filling into the raw crust and bake for 45-55 minutes.
Tip: If the edges of the pie start to brown, cover them with foil!
Once the center of the pie has cooked, take it out of the oven. The pie filling will set more as it cools, so let it cool completely before serving. You can even place it in the fridge to firm up!
Below are some common paleo pumpkin pie questions. Don’t see the answer you’re looking for? Leave a comment at the bottom of this post!
Can I use fresh pumpkin puree for this recipe?
Yes, you can use fresh or canned pumpkin puree to make this paleo pumpkin pie.
Can I use a different type of pie crust?
Yes, you can use a different type of pie crust, like a traditional graham crust. However, it might no longer be paleo or gluten free.
Can I use regular sugar instead of coconut sugar?
Yes, you can use regular sugar instead of coconut sugar. But note that the flavor and texture may be slightly different.
Can I use pumpkin spice?
Yup, you can use pumpkin spice in place of the spices listed in this recipe!
Does pumpkin pie need to be refrigerated?
Pumpkin pie should be refrigerated to make sure it stays fresh and safe to eat.
Can you freeze pumpkin pie?
Yes, you can freeze pumpkin pie! Keep reading to find out.
Storing your pumpkin pie is easy! Here are a few tips for making sure your delicious treat stays perfect for as long as possible.
First, make sure the pumpkin pie has cooled completely before storing it in an airtight container. If you store it too soon, the steam will cause condensation, which will make the crust soggy.
Second, you can store pumpkin pie in the refrigerator for up to five days. If you’d like to keep it longer, wrap it tightly with plastic wrap and place it in the freezer for up to two months.
If you liked this recipe, you’ll want to try these!
Here are some of my favorite fall recipes you should make next. Enjoy!
- Healthy Apple Cinnamon Muffins
- Pecan Crusted Pork With Apple Chutney
- Cornbread Sausage Stuffing
- Philly Cheesesteak Dip
- Fall Harvest Salad
If you make this recipe, be sure to comment below and let me know how it was! Also tag @erinliveswhole on Instagram and use the hashtag #erinliveswhole so I can see it and feature you!
Recipe by Erin Morrissey and Photos by The Mindful Hapa
- 2 cups fine almond flour
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1 egg
- 2 tbsp coconut sugar
- 1/4 cup coconut oil melted.
Pumpkin Pie Filling:
- 1 – 15oz can of pumpkin puree
- 2/3 cup coconut sugar
- 2 eggs
- 2/3 cup coconut cream OR top of 1 can of coconut milk (just the hard part that settles at top of can after being refrigerated overnight or for 4 hours. You want it to be hardened or very thick cream)
- 2 Tbsp arrowroot starch (sub cornstarch)
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp nutmeg
- 1/4 tsp ground clove
- 1/4 tsp salt
- Heat oven to 350F. Prepare + grease an 8-inch pie dish* see note for larger pie dish.*
- For the crust, mix together almond flour, baking soda, cinnamon and salt in a large bowl.
- In a small bowl, whisk egg, coconut sugar and coconut oil.
- Add wet ingredients to dry and mix until completely combined and ball shape forms.
- Form into well greased pie pan.
- Start making the pie filling by adding all ingredients to a food processor. Alternatively whisk by hand or use a blender.
- Blend together until completely smooth.
- Pour pie filling into the raw crust.
- Bake for 45-55 minutes, if edges start to brown, cover them with foil.
- Take out of oven once center has cooked – it will set more as it cools.
- Let cool completely before serving (I do this in the fridge so it firms up).
- Store in fridge for up to 5 days.
* If using larger than an 8 inch dish, I recommend 1.5x the recipe. Not necessary but will fill out the dish more and give more crust.
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