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Paleo Pumpkin Pie

Updated: Nov 10, 2022

Fall is gorgeous in NY and it is time for some classic desserts! The good news is you can still enjoy the season's treats while sticking to a healthy lifestyle. I discovered this pumpkin pie recipe last week after harvesting some beautiful pumpkins from my garden. It is a pretty simple recipe, and the crust is very forgiving! It hit the spot for Pavel and I, and a friend who shared the treat!

(I made a few simple modifications. For the original recipe, follow Paleo Running Momma @

Thriving Recipe: Paleo Pumpkin Pie


Pie crust:

1 cup blanched almond flour

2 Tbsp coconut flour

2/3 cup arrowroot flour

1/2 cup grassfed butter

1 Tbsp Maple Sugar

1/2 tsp Redmond Pink salt

1 egg

For the filling:

1 cup pumpkin puree (or 1- 15oz can of pumpkin puree)

2/3 cup full fat coconut milk blended

6 Tbsp pure maple syrup

2 tsp pure vanilla extract

1 Tbsp pumpkin pie spice

1 tsp cinnamon

Pinch salt

2 large eggs room temp

1 egg yolk room temp

Optional: garnish with pumpkin seeds and pecans


make the crust:

Preheat your oven to 375 degrees F. In the bowl of a food processor, pulse all crust ingredients EXCEPT egg to create thick crumbs, then pulse/process in the egg until a dough forms.

Gather the dough into a ball, wrap in plastic, and chill in the refrigerator at least 20 minutes prior to rolling or pressing into your pie dish.

Press evenly into 9 inch pie dish using your hands. Be patient and refrigerate dough as needed to make it easier to work with. This dough will break easily since it lacks gluten, however it also repairs incredibly easily and can withstand a lot of manipulation without affecting the final product!

Once pressed into the pie dish, gently pierce the dough with a fork all over so it doesn't puff up while baking.

Bake pie crust in 9” pie dish in the 375 degree oven for 10 minutes until bottom is set, remove from oven and allow to cool for 5 minutes before pouring in filling.

make the filling:

Whisk all ingredients except eggs, then whisk in eggs and egg yolk 1 at a time, don’t overmix.

Pour filling into partially baked crust, spreading it all around to seal edges. Cover crust with aluminum foil and bake (at 375 degrees F) for 55-65 minutes or until center is nearly set (still a bit jiggly) and crust is deep golden brown.

Allow to cool completely at room temperature to avoid excessive cracking of the filling. Once cooled, serve, or, cover and store in the refrigerator for up to 2 days prior to serving.

Optional: add garnish and serve topped with raw milk or coconut whipped cream if desired. Enjoy!

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