I can’t believe it’s time to start planning and thinking about holiday menus and gift giving, but I’m pretty excited about this egg-free Paleo pumpkin pie! It’s got a flaky crust and creamy dairy-free pumpkin filling! Your guests won’t even realize this gluten-free pumpkin pie is also free of eggs, dairy and refined sugar.
Disclaimer: We partnered with Bob’s Red Mill to bring you this post. We only work with companies and brands we truly believe in and use ourselves. Therefore, all opinions and recipes are entirely our own. Thank you for supporting Real Simple Good and our partners.
First Time Pie Maker
I’m not going to lie, working on this Paleo pumpkin pie is the first time I’ve made pie of any kind from scratch. I’ve never really attempted it because pie seemed kind of hard and finicky, and I just kind of didn’t want to go there. But….there’s a need this year if I want to enjoy a dessert during the holidays! So, selfishly I decided this was the year to figure out how to make a great Paleo pumpkin pie, and since I’m not eating eggs these days, it also happens to be egg-free. If you eat eggs, don’t worry, you won’t miss them in this recipe. In fact, you won’t even be able to tell the difference!
The crust is actually pretty simple – we used Bob’s Red Mill Paleo Baking Flour, which has become a go-to for baking for me because it really takes the thinking out of what can be kind of complicated. It’s a great blend of Paleo-friendly flours (almond, arrowroot, coconut and tapioca flours) in just the right proportions. For this pie crust, I also added a bit extra of their Tapioca Flour to make the crust a little more doughy and pliable for pressing into your pie dish. We have been using Bob’s Red Mill for years and love their dedication to high-quality, minimally-processed products from the mill to our table. All of their products are also certified Kosher and made with ingredients grown from non-GMO seeds. Bob’s Red Mill is employee-owned and we love that even though they’ve grown to be a larger company, they keep their family feel.
Growing up, pumpkin pie was my favorite and I was really picky about what pumpkin pie I liked. The filling had to be just right in texture – not too firm but definitely set. I can’t tell you how happy I am with this Paleo pumpkin pie filling! Not only does it have the perfect texture, consistency and flavor, it is also REALLY EASY to make. And with no eggs in it, there is no baking necessary once the crust is done in the oven. You just let everything cool, and then add the filling right on top of the crust layer. Pop it in the fridge to set and then slice it up and enjoy!
Some Other Holiday Menu Ideas
- THANKSGIVING YAMS
- LOADED MASHED CAULIFLOWER
- BACON WRAPPED STEAK BITES
- GARLIC BASIL NUT HUMMUS
- MINI BACON WRAPPED MEATLOAF
Your Turn To Try Our Paleo Pumpkin Pie
Grab some Bob’s Red Mill Paleo Baking Flour and Tapioca Flour and make this Paleo pumpkin pie for all your holiday festivities this year! It will be a hit across the board, and you will love that it tastes like you spent way more time on it! Leave a comment below to let us know how it goes. Also, take a pic to share on Instagram. Tag us @realsimplegood so we can see, and give us a follow if you don’t already! We’d love to stay connected!
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Paleo Pumpkin Pie (GF, Dairy-Free + Refined Sugar-Free)
For the crust:
For the filling:
- Preheat oven to 375° F and make crust.
- Place all of the crust ingredients in the bowl of your food processor. Pulse the palm shortening and maple syrup into the dry ingredients until dough forms.
- Press the dough into a 9 inch glass pie dish.
- Transfer to oven and bake for about 13 minutes until the crust just starts to turn golden brown. Remove from oven and set aside to cool.
- While the crust is baking, make the filling.
- In a medium saucepan over medium heat add all of the filling ingredients except for the water and gelatin. Stir to combine and let mixture heat through, just about 3-4 minutes.
- In a small bowl, whisk water and gelatin. Add to sauce pan and stir again to combine everything. Remove from heat and let cool while crust finishes baking.
- Once crust cools enough that you can hold the glass dish, pour filling over crust. Cover and place in the fridge to set. When you cover, use something firm that won’t adhere to the pumpkin filling. We use Bee’s Wrap.
- Once set, remove from fridge and serve. Serve as is or with whipped coconut cream or ice cream and a sprinkle of cinnamon.