This Paleo Pumpkin Pie is a wholesome twist on a classic holiday favorite. Made with real, nourishing ingredients, it contains a smooth and creamy pumpkin filling that’s naturally sweetened with pure maple syrup for the perfect amount of sweetness. The flaky, grain-free crust adds a deliciously buttery texture without any refined flours or grains. It’s a cozy, feel-good dessert that everyone will love at your Thanksgiving or holiday gathering!

Overhead shot of two slices of pumpkin pie next to the whole dish of baked pie, served on white plates with forks

A Gluten-Free (& healthier) Twist On a Classic

What is Thanksgiving without pumpkin pie!? Sad, that’s what it is.

My grandma has made pumpkin pie every single holiday season for as long as I can remember. My recipe is a little bit (or a lotta bit) different than hers, but it is just as delicious!

It is just as rich, smooth, and creamy, but made with ingredients that make you feel good when you eat it. I LOVE the flavor that the maple syrup gives in this pie. You can definitely taste the difference, and it gives off kind of like a caramel vibe. No fake sweeteners here! Then you’ve got the flaky, buttery crust that just can’t be beat. Most people probably wouldn’t even know this is gluten-free if you didn’t tell them.

The easy paleo pie crust you’ve been looking for

I decided to set out to create my own pie recipes after going gluten-free, and I knew pecan had to be high on the list. I think I finally nailed the perfect grain-free crust recipe. And I use it for almost every pie that I make because it is so versatile. I used a mix of almond flour, tapioca flour, and coconut flour to get that perfect texture (chewy, a little flakey).

You are going to use this crust recipe, which I will also have linked in the recipe below!

Flaky texture: The combination of almond flour and tapioca starch gives that classic pie crust flakiness.
Easy to work with: The food processor does the work for you and you don’t even need a rolling pin! You can press it right into the pan with your hands.
Versatile: Great for sweet pies (like pumpkin or pecan) and savory ones (like quiche or chicken pot pie).
Freezer-friendly: You can make it ahead and freeze the dough or baked crust. This will make your Thanksgiving and Christmas baking SO much easier! I currently have two of these crusts waiting for me in my freezer right now!

Fully baked paleo pumpkin pie in a glass pie dish, topped with whipped cream

slice of pumpkin pie, seen from the side, served on a white plate with a fork

Ingredients in a pumpkin pie filling

real pumpkin puree – not the super sweetened pumpkin pie filling that you can buy in a can. We are using the pure pumpkin for this one, and adding in the good stuff.
pure maple syrup – I LOVE sweetening just about everything with maple syrup, it gives off the most amazing flavor in this pie. It is just perfect for holiday recipes.
almond milk – I like to use the unsweetened version in this recipe since we are already using a sweetener. You can use any type of non-dairy milk you want if you don’t have almond milk.
eggs – They help the filling turn into the perfect texture.
vanilla & spices – We can’t have a sweet dessert without vanilla extract. And you can’t have pretty much anything pumpkin without pumpkin pie spice, cinnamon, and nutmeg.

slice of pumpkin pie, served on a while plate with a fork, topped with whipped cream and a sprinkle of cinnamon

You can make pumpkin pie ahead of time

If you are making this for your Thanksgiving menu, you can definitely make it ahead of time to save yourself some work on the big day! Just let it cool completely, then wrap it up or put it in an airtight container in the fridge for 3-4 days.

If you want to make it the week before, then you can freeze it too! Just do the same thing by wrapping it up or putting it in a container, and it will keep in the freezer for about a month!

Then all you have to do is thaw it in the fridge overnight before you want to serve it.

Top it with whipped cream or vanilla ice cream and you’re set!

overhead shot of pumpkin pie served on a white plate, with a bite of the pie on a fork.

The best part about this is that it only requires two bowls for the prep. The crust can be mixed up right in a food processor, and the filling comes together in a simple mixing bowl. Then all you do is form the crust, pour in the filling, bake to golden brown perfection, and you have yourself the most perfect pumpkin pie.

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