Gluten-free and dairy-free paleo pumpkin pie recipe

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Enjoy this delicious pumpkin pie gluten-free, dairy-free and with the healthiest ingredients for you who are changing your eating habits but still want to continue enjoying the goodness of comfortable but healthy food.

pumpkin pie

This pumpkin pie is an example of paleo desserts based on a diet with 100% healthy and nutrient-dense ingredients, and with the addition that they are permissible for people with chronic diseases as they do not contribute to inflammation.

This is how we leave you this healthy pumpkin pie recipe that has everything to give you a healthy and nutritious meal that will also leave you satisfied.


  • 2/3 cup tapioca flour
  • 1 cup of bleached almond flour
  • 2 tablespoons coconut flour, sifted
  • 1 egg
  • 1/2 teaspoon fine-grained sea salt
  • 1/2 cup cold palm oil shortening, or grass butter, or a combination of both
  • 1 tablespoon maple sugar or coconut sugar

For the filling:

  • 1 3/4 of Cup of pumpkin puree
  • 2/3 cup whole coconut milk mixed
  • 2 teaspoons of pure vanilla extract
  • 6 tablespoons of pure maple syrup or a tablespoon or 2 more if you want it sweeter
  • 1 teaspoon cinnamon
  • 1 tablespoon pumpkin pie spice (2 tbsp ground nutmeg, 2 tbsp ground cloves, 2.5 tbsp ground ginger, 4 tbsp ground cinnamon)
  • Pinch of salt
  • 1 egg yolk at room temperature
  • 2 large eggs at room temperature


Make the crust:

Preheat the oven to 190 degrees C. In the bowl of a food processor, place all the crust ingredients except the egg to create crumbled crumbs, then process that mixture with the egg until a dough forms.

Gather the dough into a ball, wrap it in plastic wrap and chill in the refrigerator for at least 20 minutes before rolling it up or pressing it into your pie pan.

To put the batter in your pie pan, you can:
Roll out the dough in a circle between two sheets of parchment. Place your pan upside down on the dough, then, using the bottom parchment paper, flip the dough into the pan. Finish by pressing it into the bottom and sides of the pie pan to fit; This dough will break easily as it is gluten free, however it is also incredibly easy to repair and can withstand a lot of handling without affecting the final product.

Once pressed into the mold, gently pierce the dough with a fork so that it doesn’t swell while baking.

Bake the dough at 190 degrees C. for 10 minutes until the bottom is firm, remove from the oven and allow to cool for 5 minutes before pouring the filling.

Make the filling:

Beat all the ingredients except the eggs, then beat the eggs and egg yolk one at a time, without over mixing.
Pour the filling into the partially baked crust, spreading it around to seal the edges. Cover the crust with aluminum foil and bake (190 degrees C) for 55-65 minutes or until the center is almost set (still a little wavy) and the crust is golden brown.

Allow to cool completely to room temperature to prevent the filling from cracking excessively. Once chilled, serve, or cover and store in the refrigerator for up to 2 days before serving. Serve topped with coconut whipped cream if desired. to enjoy!

Recipe Notes

Coconut sugar will make the crust darker than maple sugar.

Unlike a traditional gluten-containing crust, you can’t “overwork” the dough, so take the time to press it into the cake pan.


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