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  • Writer's pictureGutsy Baker

Paleo Gluten Free Pumpkin Pie (with the best flaky crust!)

After several requests for a traditional pumpkin pie, here she is! I tested this a few times to get it just right. It's a classic pumpkin filling with a flaky buttery pie crust, you'd NEVER know this pie is paleo and one of the best gluten free desserts for Thanksgiving, or any time of year!



an overview photo of a pumpkin pie

WHY YOU'LL LOVE THIS PALEO PUMPKIN PIE


1. You will never know it's paleo friendly and gluten free.


2. Made with a REAL flaky grain free crust and no refined sugars. This pie is for everyone!


3. Full of pumpkin flavor! I added extra spice and the pumpkin flavor really comes through without the white sugar.


4. Easy to make.


4. A must for Thankgiving!


a slice of pumpkin pie close up with whipped cream on top

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INGREDIENTS IN PALEO PUMPKIN PIE:



SUBSTITUTIONS AND SWAPS


1. The flour blend is perfect as is, no other flours have been tested! The almond flour may not be subbed. If you are looking a nut free pie crust, you can use the crust in this hand pie recipe!


2. One of the only dairy free butters that is paleo-compliant is Miyoko's unsalted butter. Otherwise a solid fat could be used like palm oil shortening or coconut oil, but the results may not be the same if using coconut oil! It will be more crumbly and will burn faster when baking.


3. Coconut sugar may be swapped for any granulated sugar or sweetener!


4. Pumpkin puree must be just pumpkin as the only ingredient! You can also make your own pumpkin puree but I suggest straining out the water after baked.


5. Eggs may not be subbed here! If you are looking for a vegan pumpkin pie, this is a great vegan pumpkin pie filling by the Banana Diaries.


6. I used oat milk here but for paleo compliant use coconut milk or almond milk.


7. If you don't have pumpkin pie spice seasoning, you can also mix together cinnamon, ginger, all spice or cloves, and nutmeg. Just make sure cinnamon has a higher ratio than the other spices. A suggestion would be:


  • 3 tbsp. ground cinnamon

  • 2 tsp. ground ginger

  • 2 tsp. nutmeg

  • 1 1/2 tsp. ground allspice

  • 1 1/2 tsp. ground cloves


8. Monkfruit is used in the optional whipped topping, you can swap for powdered sugar or powdered sweetener.



a close up photo of pumpkin pie with cut out dough decorations on top


MAKE PALEO PUMPKIN PIE IN THESE EASY STEPS:

(see recipe card below for full recipe and steps)


  1. Make the dough by using a pastry cutter or a food processor and mixing together all ingredients in one bowl. Refrigerate the dough until just chilled.

  2. Prepare the filling by whisking all filling ingredients.

  3. Roll out chilled crust by folding the dough over itself twice, rolling in between folds to create flaky layers (see photos). Lay into a pie dish. Press in until even and crimp the edges with fingers, using the index finger and pushing dough through the index and middle finger on the other hand. Repeat around the crust edge.

  4. Brush with egg wash and bake for an hour.

  5. Remove and let cool fully before serving.

  6. Option to cut out shapes for laying on top of cooked pie with extra dough scraps! I used these dough presses by William Sonoma.

  7. Make the easy whipped topping by whipping coconut cream with monkfruit. Top and serve!


NOTES TO MAKE THE PERFECT PUMPKIN PIE:


  • For the crust, work with COLD ingredients. And do not overwork the dough, we want little chunks of butter remaining once rolled out.


  • For a flaky crust with the best texture, you want to laminate the dough twice. Meaning, fold the dough over itself like folding a letter into an envelope. Roll out. And repeat once more time before rolling out into a circle for the pie.


  • Use real pumpkin puree!


  • Be careful not to overbake. Bake until center is just a little jiggly. Cover the pie the last few minutes with foil to prevent the crust from burning.


  • Add 1/2 cup of maple syrup for a sweeter pie.


  • Use all the spices listed! This gives the best flavor without having white sugar.




a slice of pumpkin pie next to a fork


FAQs


Can I swap the flours?


I do not suggest this! The combo of these flours makes this crust PERFECT. There really isn't a one to one swap for cassava flour or almond flour, they are very unique flours. The tapioca can be swapped for arrowroot starch.


If you really need to swap, you may try 1 cup total of GF 1:1 flour for all 3 flours and add more flour if the dough seems sticky, I just cannot guarantee results.



Can I make this pumpkin pie vegan?


Unfortunately no. The eggs are a must in the filling. The crust is vegan, you will need to find a filling replacement. The Banana Diaries has a great vegan pumpkin filling here if you'd like to try that!



What if I don't have pumpkin pie spice?


You can mix together cinnamon, ginger, all spice or cloves, and nutmeg. Just make sure cinnamon has a higher ratio than the other spices. A suggestion would be:


  • 3 Tbsp. ground cinnamon

  • 2 tsp. ground ginger

  • 2 tsp. nutmeg

  • 1 1/2 tsp. ground allspice

  • 1 1/2 tsp. ground cloves



My crust isn't workable!


This means you overworked it with your hands and the butter got soft. Place in fridge for an hour for butter to chill and try again. You may also sprinkle a little flour on top before folding and rolling.


Any other questions? Ask in the comment box below!


a slice of pumpkin pie with a bite taken out

If you make this paleo pumpkin pie, please leave a comment or star rating below!

And be sure to tag me on Instagram @gutsy_baker of your creations.


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