Paleo Pumpkin Pie

  • Author: Lindsay Grimes Freedman
  • Prep Time: 15 mins
  • Cook Time: 1 hour 10 mins
  • Total Time: 1 hour 25 mins
  • Yield: 8 1x


This paleo and gluten free pumpkin pie is perfect for your Thanksgiving festivities! It’s perfect with a dollop of your favorite whip cream or ice cream!



  • Crust:
  • 4 tablespoons ghee (butter or coconut oil works)
  • 2 egg
  • 1 cup blanched almond flour
  • 1/2 teaspoon sea salt
  • Pumpkin Filling:
  • 2/3 cup coconut cream
  • 1 can (15 oz) pumpkin puree
  • 3 eggs
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon sea salt
  • 4 tablespoons agave nectar
  • 2 tablespoons coconut sugar
  • 2 tablespoons refined coconut oil
  • splash vanilla extract


  1. Preheat oven to 350F.
  2. First, make the crust. Whisk together the ghee, almond flour, 1 egg, and sea salt.
  3. Refrigerate for 10 minutes.
  4. Press the crust into the bottom of the pie pan and up the sides.
  5. You may need to use damp hands so it doesn’t get too sticky.
  6. Beat the second egg in a small bowl and brush the inside and edges with the egg.
  7. Bake for 10 minutes.
  8. Whisk together the coconut cream, pumpkin puree, eggs, pumpkin spice, salt, agave nectar, coconut sugar, coconut oil, and vanilla.
  9. You’re welcome to add a dash of cinnamon or nutmeg if you like your pumpkin pie a bit more spicyyy.
  10. When the crust is done baking, pour the pumpkin mixture in the center.
  11. Bake it for another 50 – 60 minutes until the center is set and the top is no longer wet looking.
  12. Sprinkle the top with a few pinches of sea salt.
  13. Top with your favorite whip cream or ice cream.