Paleo Pumpkin Pie (Gluten Free & Dairy Free)

My Paleo Pumpkin Pie tastes unbelievably similar to a traditional pumpkin pie recipe. Yet this version is gluten-free and dairy-free. It’s a delicious little holiday dessert win!

The holidays are right around the corner and one of the things I look forward to most at Thanksgiving is pumpkin pie. A smooth and creamy pumpkin pie with the most golden, flakey and buttery crust. So guess what I have for you today? Yep, exactly that.

In addition to being absolutely delicious, this pumpkin pie is gluten-free, grain-free, dairy-free and refined sugar-free.


pie crust

  • 1 1/4 cup almond flour
  • 1/2 cup cassava flour
  • 1/4 tsp sea salt
  • 5 tbsp cold butter or organic palm shortening (for dairy-free)
  • 1 large egg, beaten
  • 1-2 tbsp cold water

pumpkin pie filling

  • 1 (15 ounce) can organic pumpkin puree
  • 1/2 cup full fat coconut milk
  • 3 large eggs
  • 1 tbsp pumpkin pie spice
  • 1/2 cup maple syrup
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt


  1. To make the crust, stir together the flours and salt in a mixing bowl. Cut in the butter or shortening using a pastry cutter or your fingers until you have a crumbly mixture.
  2. Add the egg and one tablespoon of water and using your hands, knead the ingredients together until a ball of dough forms. If the mixture is too dry and crumbly, add the second tablespoon of water (I used two for my recipe).
  3. Get full recipe==>>