The Ultimate Paleo Pumpkin Pie (Gluten-Free & Dairy-Free)

If you thought a truly decadent pumpkin pie was impossible on a Paleo diet, this recipe is here to change your mind. Featuring a revolutionary, no-fuss almond flour crust and a silky-smooth, warmly spiced pumpkin filling, this pie delivers all the classic holiday flavor. It’s simple to prepare, made with wholesome ingredients, and is completely gluten-free, dairy-free, and refined sugar-free. This isn’t just a good “healthy” pie—it’s an incredible pie, period.

I used to believe that great pie required complicated, buttery pastry. This recipe proves that theory wrong. The crust is the star for its sheer simplicity: it’s a press-in crust, meaning no rolling pin, no chilling, and no blind-baking is necessary. It creates a tender, cookie-like base that perfectly complements the rich filling.

The filling itself is a dream—creamy, rich, and perfectly sweet, thanks to coconut cream and coconut sugar. Whether you use homemade pumpkin purée from your autumn harvest or convenient canned pumpkin, the result is a flawless, festive dessert that will impress everyone at your table.

Reasons to Make This Your Go-To Pumpkin Pie

• A Perfect Grain-Free Crust: Made with almond flour and arrowroot starch, this crust is tender, flavorful, and naturally free from gluten and grains.
• Luxuriously Dairy-Free: Full-fat coconut cream creates a silky, rich custard filling without a drop of milk, cream, or butter.
• Naturally Sweetened: The pie is sweetened with coconut sugar, which lends a deep, caramel-like flavor without any refined sugars.
• Incredibly Easy to Make: This recipe is designed for simplicity and success. The press-in crust and quick-to-mix filling remove all the usual stress of pie-making.
• Family-Approved Deliciousness: This pie is a certified crowd-pleaser, winning over even the toughest critics (including kids!) with its amazing flavor and texture.

Ingredient Spotlight

This pie comes together with a straightforward list of Paleo-friendly ingredients. Here’s what you’ll need for each component:

For the No-Roll Pie Crust

• Almond Flour: The main component, providing a rich, tender texture.
• Arrowroot Starch: Acts as a binder to hold the crust together. Tapioca starch is an excellent substitute.
• Coconut Sugar: Adds a touch of sweetness. Any granulated sugar can be used, or it can be omitted entirely.
• Ground Flax: Another binder that adds structure. Ground chia seeds can be used in its place.
• Cinnamon & Salt: For flavor.
• Non-Hydrogenated Shortening: Creates a wonderful, flaky texture while keeping the crust dairy-free and vegan. If you tolerate dairy, cold grass-fed butter is a fantastic alternative.
• Water: To bring the dough together.

For the Creamy Pumpkin Filling

• Pumpkin Purée: The star of the show. Canned or homemade both work perfectly.
• Coconut Cream: The secret to the decadent, dairy-free texture. Use only the thick, solid cream from a can of full-fat coconut milk.
• Eggs: These are essential for the custard-like set of the filling. I do not recommend any substitutions for the eggs.
• Vanilla Extract: Enhances the warm spice flavors.
• Coconut Sugar: The primary sweetener for the filling. Any other granulated sugar should work as a substitute.
• Arrowroot Starch: Helps the filling set perfectly. Tapioca starch can also be used here.
• Pumpkin Pie Spices: A classic blend of cinnamon, ground ginger, nutmeg, clove, and salt.

Step-by-Step Instructions

Begin by preheating your oven to 425°F (220°C). Grease a 9.5-inch pie dish with a little shortening or butter.

1. Prepare the Gluten-Free Crust In a large bowl, whisk together all the dry crust ingredients: almond flour, arrowroot starch, coconut sugar, ground flax, cinnamon, and salt. Add the shortening and cold water. Use a fork to begin mixing, then switch to your hands to knead the dough together until it forms a cohesive ball.

Place the ball of dough in the center of your greased pie dish. Using your fingertips and the palm of your hand, press the dough outwards from the center, evenly covering the bottom and working it up the sides of the pan. Aim for a crust that is about ⅛ to ¼ inch thick.

2. Mix the Pie Filling In a separate large bowl, combine all the filling ingredients. Using an electric mixer on medium speed, whisk everything together until the mixture is completely smooth and uniform in color. (You can mix by hand, but an electric mixer ensures the silkiest texture).

Pour the pumpkin filling into the prepared pie crust, leaving a small amount of space at the top.

3. The Two-Step Bake Place the pie in your fully preheated oven and bake at 425°F (220°C) for 15 minutes. This initial high heat helps set the crust.

After 15 minutes, carefully cover the pie with aluminum foil to prevent the crust from over-browning. Reduce the oven temperature to 350°F (175°C) and continue to bake for an additional 45-50 minutes. The pie is done when the edges are set and the center is just barely jiggly.

4. The Crucial Cool-Down Remove the pie from the oven and place it on a wire rack to cool completely to room temperature. This step is essential and non-negotiable, as the pie needs several hours (at least 2) to fully set.

Serving and Topping Ideas

A classic pumpkin pie deserves a dollop of something creamy. For a perfect dairy-free option, serve slices with whipped coconut cream. Other wonderful toppings include:

• A sprinkle of cinnamon or pumpkin pie spice
• A scattering of toasted pecans or walnuts
• A scoop of your favorite vanilla ice cream (dairy-free if needed)
• A drizzle of paleo caramel sauce

Storage Information

This pie should be stored in the refrigerator. Cover it loosely and it will keep beautifully for up to 5 days.

For longer storage, you can freeze the pie. It’s best to slice it first, then place the individual slices in an airtight, freezer-safe container or bag for up to one month.

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