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Gluten-Free Paleo Pumpkin Pie Recipe

Gluten-free, grain-free, and paleo pumpkin pie is a delicious and healthy dessert you must make this Thanksgiving. Everything you love about classic pumpkin pie made healthier (but tastes just as delicious!).
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Dessert
Cuisine: American
Keyword: gluten-free pumpkin pie recipe, paleo pumpkin pie

Ingredients

FOR THE CRUST

  • 2 cups almond flour
  • 2 tbsp grass-fed butter, melted
  • 1 egg
  • 1/2 tsp salt

FOR THE FILLING

  • 1-15 ounce canned pumpkin puree (NOT pumpkin pie mix)
  • 3 eggs
  • 1/2 cup raw honey
  • 1/2 cup full-fat coconut milk
  • 1 tsp vanilla
  • 1 tbsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp freshly grated ginger
  • 1/4 tsp cloves
  • 1/4 tsp salt

Instructions

FOR THE CRUST

  • Preheat oven to 350 degrees F.
  • Put all ingredients in a food processor and pulse until well combined. It should form a dough.
  • Press the dough evenly into a 9 inch pie pan.
  • Bake the dough in the oven for 5 minutes and take it out of the oven.

FOR THE FILLING

  • In a large bowl, whisk together all the ingredients for the filling making sure they are really well mixed.
  • Pour into the pre-baked crust.
  • Bake for 45 minutes.

Notes

Expert Tips

  • Food Processor: If you don’t have a food processor, you can use a high-powered blender to make the crust. 
  • Sweetener: If you substitute maple syrup for honey…
  • Paleo Pumpkin Pie Bars: If you’d prefer to make pumpkin bars, follow the same instructions, but use an 8x8x2-inch square pan. After the pie has cooled, cut into squares and serve. 

Serving Tips

  • Serve this healthy pumpkin pie recipe with your favorite non-dairy whipped cream, and enjoy! 

Storage Tips

  • Store leftovers in an airtight container in the fridge for up to 4-5 days. Serve chilled!