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Gluten-free and Paleo Pumpkin Pie

Gluten-Free and Paleo Pumpkin Pie

This pie comes together swiftly and seamlessly and involves zero guilt. The crust is made with almond flour, so it's paleo, and the pie filling calls for coconut milk, eggs and maple syrup for sweetener. Make it once and I bet you'll be making this pie a lot more frequently. It's simple, sensational and so good.

Course Dessert
Cuisine American
Keyword dairy free, paleo, paleo pie crust, pumpkin pie
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 4 minutes
Servings 8
Author The Cowgirl Gourmet adapted this recipe from Elana's Pantry

Ingredients

For the pie

  • 1 1/2 cups roasted pumpkin puree
  • 3 large farm-fresh, free-range eggs
  • 1/2 cup full-fat organic coconut milk
  • 1/2 cup maple syrup
  • 1/2 teaspoon vanilla bean paste or vanilla extract
  • 1 tablespoon ground cinnamon
  • 3/4 teaspoon fresh ground nutmeg
  • 1/8 teaspoon sea salt
  • 1 paleo pie crust unbaked

For the crust

  • 2 cups blanched almond flour
  • 1/4 teaspoon sea salt
  • 2 tablespoons vegan butter Earth Balance or Miyoko's
  • 1 large farm-fresh, free-range egg

Instructions

To make the crust

  1. To a food processor, add the almond flour and salt and pulse a few times to combine.

    Almond flour crust
  2. Add the egg and butter and pulse until it forms a ball--or begins to form a ball.

    Almond flour pie crust
  3. You may need to scrape the mixture off the sides of the bowl to completely form a ball.

    Almond flour pie crust
  4. Press the crust into a 9" glass pie pan. If you want to dress up the edges, press the fork tines along the edge.

    Almond flour pie crust

To make the pie

  1. In the food processor, combine pumpkin puree and eggs.

    Pumpkin puree and eggs
  2. Add the coconut milk, maple syrup, pumpkin spice and salt.

    Pumpkin puree and spices
  3. Pour filling into unbaked pie crust.

    Pumpkin pie
  4. Bake at 350 degrees for 45 minutes or until the top is cooked and the crust is golden.

    Pumpkin pie prebaked
  5. Allow the pie to cool and then refrigerate for two hours to chill.

  6. Slice, serve and refrigerate any leftovers.

    gluten-free and paleo pumpkin pie