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Paleo Pumpkin Pie (GF, Dairy-Free + Refined Sugar-Free)

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. 

Slice of Paleo pumpkin pie on a plate with coconut whipped cream, extra cinnamon and a cup of coffee.

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!

Paleo pumpkin pie in serving dish and a slice on a plate with coconut whipped cream, extra cinnamon on top and a cup of coffee.

The Crust

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.

Slice of paleo pumpkin pie on a plate with coconut whipped cream and extra cinnamon sprinkled on top.

The Filling

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!

Paleo pumpkin pie in erving dish and slices on two plates with coconut whipped cream, extra cinnamon and a cup of coffee.

Some Other Holiday Menu Ideas

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 in serving dish with coconut whipped cream and extra cinnamon on top long pin for pinterest.


Paleo Pumpkin Pie (GF, Dairy-Free + Refined Sugar-Free)

3.58 from 14 votes
Prep Time: 15 minutes
Cook Time: 13 minutes
Total Time: 28 minutes
Servings: 8
Author: Justin + Erica Winn
This egg-free Paleo pumpkin pie has a flaky Paleo pie crust and creamy dairy-free pumpkin filling! It's also gluten-free and refined sugar-free too! 
Print Recipe Rate Recipe

Ingredients

For the crust:

For the filling:

Instructions

  • 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. 
Tried this recipe?Take a picture and tag @realsimplegood so we can see it!

22 thoughts on “Paleo Pumpkin Pie (GF, Dairy-Free + Refined Sugar-Free)

  • What is palm shortening? I’m not a baker and would rather not buy something I won’t use again until next Thanksgiving. Would coconut oil be a decent substitute?

      • Your reply just brought a smile to my face! As a celiac who is gf, df and sf by necessity I appreciate your site and have enjoyed many of your recipes, the spaghetti squash and meatballs being a favorite of my family-none of whom have my dietary restrictions. Thanks for doing what you do!

    • This time of year I will purchase the small pie pumpkins from a squash farm and bake, clean out and puree with my spices then pour into ziploc baggies and freeze. If your adverse to plastic baggies, then don’t freeze it, make it immediately. :))

    • Hey there – we haven’t tried to make a nut free version yet, but I think if you’re willing to play around a bit you could do a version with tapioca flour and coconut flour. There are also some other gluten-free flour mixes out there that you try. Bob’s Red Mill has a gluten-free mix that is nut free – it has some other ingredients in it though that you may be avoiding if you are strict paleo. Same with the brand King Arthur. They both have potato starch in them, which I can’t have (bummer!) so I haven’t tried them, but they are nut free. Hope that helps!

  • The recipe doesn’t specify how long to cook the pumpkin mixture before adding the diluted gelatin mixture. Do I bring it to a boil? Do I heat it to a certain temperature?

  • I loved this recipe! Other dairy-free pie fillings I’ve tried just haven’t made the cut in terms of texture (although I was vegan then so I didn’t use gelatin). Now that I’m gluten-free I thought pumpkin pie, one of my favorite desserts, was out of my life forever, but this recipe proved that I can still have it and it can still be really good! The crust is obviously not exactly the same as wheat flour crust, just a little bit more crumbly, but the taste totally makes up for it, and it was an amazing treat to have this Thanksgiving. Thank you for an awesome recipe!

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