Paleo Pumpkin Pie with Almond Flour Crust - Gluten-Free
A rich, creamy pumpkin pie that delivers all the warm spice flavors of traditional holiday desserts while accommodating paleo and gluten-free diets. The almond and cassava flour crust provides a tender, nutty base that complements the silky coconut milk filling. Perfect for Thanksgiving gatherings or any autumn celebration where you want to serve a crowd-pleasing dessert that everyone can enjoy, regardless of dietary restrictions. The maple syrup sweetening and coconut milk create a luxuriously smooth texture that rivals any conventional pumpkin pie.
Ingredients
Instructions
- 1
Stir together almond flour, cassava flour, and salt in a mixing bowl
- 2
Cut in cold butter using a pastry cutter or fingers until mixture becomes crumbly
- 3
Add beaten egg and one tablespoon cold water, kneading with hands until dough ball forms
- 4
Add second tablespoon water if mixture is too dry and crumbly
- 5
Wrap dough in plastic wrap and refrigerate for at least one hour
- 6
Preheat oven to 350 degrees fahrenheit
- 7
Roll dough between two pieces of parchment paper or press into 9-inch pie pan with fingers
- 8
Pierce bottom of dough with fork in several places
- 9
Pre-bake crust for 15 minutes, then remove and set aside
- 10
Combine all pumpkin filling ingredients in large mixing bowl
- 11
Blend ingredients with hand mixer on medium speed for one minute
- 12
Pour filling into pre-baked crust and return to oven
- 13
Bake for 50-60 minutes, placing pie crust shield over edges halfway through if desired
- 14
Test doneness with toothpick one inch from edge - should come out clean
- 15
Cool at room temperature for 30 minutes, then refrigerate for 2 hours to firm
Tips
Chill the dough adequately to prevent shrinkage during pre-baking and ensure easier handling when rolling or pressing into the pan.
Use a pie crust shield or foil strips around the edges halfway through baking to prevent over-browning while the filling sets completely.
Allow full cooling and refrigeration time for the filling to achieve the proper firm, sliceable texture that won't fall apart when served.
Good to Know
Refrigerate covered for up to 3 days
Crust can be made 1 day ahead and refrigerated, pie can be completed 1 day before serving
Serve chilled or at room temperature, optionally with whipped coconut cream
Common Mistakes
Chill dough adequately to avoid shrinkage and cracking during baking
Pre-bake crust fully to prevent soggy bottom from wet filling
Cool completely before refrigerating to avoid condensation affecting texture
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
may affect texture slightly
General Alternatives
FAQ
Can I make this pie completely vegan?
Yes, substitute the butter with organic palm shortening and replace the eggs with flax eggs or commercial egg replacer for a fully plant-based version.
How long will this pie keep in the refrigerator?
The pie stays fresh for up to 3 days when covered and refrigerated, though the crust may soften slightly over time.
Can I freeze this pumpkin pie?
Yes, wrap tightly and freeze for up to 2 months. Thaw overnight in refrigerator before serving for best texture.