Why This Recipe Is So Good
This paleo pumpkin pie recipe tastes just as rich and flavorful as traditional homemade pumpkin pie. It has a light, flaky crust, a creamy pumpkin filling, and the deliciously warm and cozy flavors of pumpkin pie spice. It’s gluten-free, grain-free, dairy-free, and refined sugar free. This pumpkin pie is great for making ahead of time for an easy Thanksgiving dessert.
The Perfect Paleo Pie Crust!
It really isn’t too tricky to make this paleo pumpkin pie crust. The crust comes together really easily, you really can’t tell the difference between this gluten free crust and a traditional one! All-purpose flour is replaced with cassava flour so that it is paleo compliant, as well as being grain and gluten-free. If you don’t have cassava flour, you can try the pie crust from this recipe.
Can You Make This Pie Ahead of Time?
Yes! You can make it the night before and keep it in the fridge, so you can easily get ahead of things.
A Classic Thanksgiving Dessert
I don’t know about you, but my Thanksgiving meal just wouldn’t be complete without a delicious pumpkin pie! The good news is, that if you are following a paleo diet or are gluten-free, you don’t have to go without. This paleo pumpkin pie is beautifully rich and flavored and your guests won’t know the difference!
Chef’s Tips
After pulsing the dry ingredients, let them sit for about a minute to allow the flour to settle in the food processor. The pie crust will not bind together as a gluten pie crust would. To transfer easily after rolling, I used an upside down bowl that was the same diameter of the bottom of the pie pan essentially like a big cookie cutter. I cut a circle in the pie crust, then transferred it to the bottom of the pie pan. I then took pieces of the remaining rolled-out pie crust one at a time and pressed them into the sides of the pie pan. When you think you’re close to a playdough consistency when making the dough, roll a small piece of the dough into a ball and squish the ball between your forefinger and thumb. If the dough is ready, it will flatten, not crack or fall apart. Make sure the pie crust is not too thick! It will become very hard if so. If you use the inverted bowl method from above to help produce your pie crust, make sure the edges of the pie crust in the bottom are not overly thick, as the seams of the pie crust will be there. Don’t blind bake this pie crust. This makes the pie crust too hard, plus it’s just more work anyway! Heat the paleo pumpkin pie filling before transferring it to the pie crust. This helps melt the coconut cream for an even look, and it also helps deepen the richness of the filling.
More Better-for-You Baked Goods Recipes
Paleo Frosted Cookies Gluten Free Pumpkin Bread Vegan Chocolate Truffles Pumpkin Muffins with a Spiced Crumb Topping Paleo and Vegan Nutella Paleo Carrot Cake with “Cream Cheese” Frosting (Gluten Free, Dairy Free) Gluten-Free Gingerbread Cookies Paleo Red Velvet Cake Perfect Paleo Brownies (Fudgy, Crackly Top, Gluten Free)
