Paleo Pumpkin Pie

Clarissa Yang
by Clarissa Yang
8 Slices
1 hr 30 min

Tis' the holiday season and it's calling for some easy and healthy pumpkin pie. Learn how to make pumpkin pie from scratch that is paleo and gluten-free! This is the best pumpkin pie recipe I've had, especially since it has healthy ingredients. The crust has a the right amount of thickness and the pie filling has a great creamy texture. Garnish with whipped cream, ice cream, nuts or fruits. I've tried them all and it is so delicious! If you're looking for a thanksgiving recipe to end the year in 2020, make sure to leave it with a bang by trying out this healthy pumpkin pie dessert recipe.

Recipe details
  • 8  Slices
  • Prep time: 20 Minutes Cook time: 70 Minutes Total time: 1 hr 30 min
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Pie Crust
  • 2 cups blanched almond flour
  • 1 egg at room temperature
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1/3 cup honey (optional)
  • 1/3 cup melted coconut oil
  • 3 tbsp coconut sugar
  • 1 tsp ground cinnamon
Pie Filling
  • 1 oz can pumpkin purée
  • 2/3 cup coconut cream
  • 1/2 cup maple syrup
  • 2 eggs
  • 3 tbsp arrowroot powder
  • 1 tsp ground cinnamon
  • 1 tsp pumpkin spice
  • 1/4 tsp salt

Preheat oven to 350 degree Fahrenheit. Make sure to grease the pie dish with coconut oil or butter.
In a food processor or mixing bowl, add all the pie crust ingredients. Then add the pie filling and press down in the pie dish. You can use a fork to poke a few holes in the pie crust to prevent from rising too much.
Cool down while making the pie filling.
Bake pie crust for 10-15 minutes. If you start to see the edges getting too golden brown, put a pie cover or foil over to prevent from burning.
In a food processor or mixing bowl, add all the pie filling ingredients and pulse until well combined. Pour the filling in the pie crust.
Bake at 350 degrees for 45-55 minutes. Bake until the pie filling is close to firm. You can tell by shaking it a little back and forth without much movement.
Then store in the fridge for at least 2 hours or overnight.
Serve with your favorite ice cream, whipped cream, cinnamon and/or pumpkin spice and it's ready to enjoy!
  • Make sure the pie crust is completely cooled before adding the pie filling.
  • There will be some extra pie filling leftover, but you can use it for a pumpkin bar or another pumpkin pie!
Clarissa Yang
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