GF Gluten-Free VG Vegetarian

Paleo Pumpkin Pie

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!

Prep: 15 minsCook: 1 hour 10 minsTotal: 1 hour 25 mins
Servings: 8 1x



  • 2 tablespoons ghee (butter or coconut oil works)
  • 2 tablespoons agave nectar
  • 1 egg
  • 2 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 or fold together the ghee, agave nectar, almond flour, egg, and sea salt.
  3. You may need to use damp hands so it doesn’t get too sticky.
  4. Bake for 10 minutes.
  5. Whisk together the coconut cream, pumpkin puree, eggs, pumpkin spice, salt, agave nectar, coconut sugar, coconut oil, and vanilla.
  6. You’re welcome to add a dash of cinnamon or nutmeg if you like your pumpkin pie a bit more spiced.
  7. When the crust is done baking, pour the pumpkin mixture in the center.
  8. You can rip strips of aluminum foil to fold around the pie to prevent the crust from getting too browned while the center bakes.
  9. Bake it for another 50 – 60 minutes until the center is set and the top is no longer wet looking.
  10. Sprinkle the top with a few pinches of sea salt.
  11. Top with your favorite whip cream or ice cream.
© The Toasted Pine Nut