Dairy FreeGluten FreePaleo Jump to Recipe

This paleo and gluten-free pumpkin pie is the perfect finale to Thanksgiving dinner. Dairy-free, refined-sugar-free, and grain-free, it’s a pumpkin pie everyone at your table can enjoy. 

Photos by Quin Liburd

I started baking before I was tall enough to reach the counter. And yet, of all the hundreds (thousands!?) of recipes on this site and in my head, there are still plenty of classic desserts I haven’t given the ACB treatment to make it grain free, gluten free, and refined sugar free. 

With Thanksgiving fast approaching, I made a stark realization: In the six-plus-years of A Clean Bake, I’ve never made a pumpkin pie!

Sure, I made a pie crust — the perfect, flaky, buttery, delicious pie crust that I use over and over again – and so, I know, do many of you. I reuse my pie crust recipe in apple pie, banana cream pie, pecan tart, and so much more. But it wasn’t until this year that, at the request of my husband (since we won’t be seeing his sister for Thanksgiving, and typically she is the one who brings his favorite pumpkin pie, I attempted the holy grail of Thanksgiving paleo desserts: a gluten-free pumpkin pie

So, with a filling free of dairy, white sugar, and gluten, present to the this long-awaited gluten free and paleo pumpkin pie recipe. Made with real pumpkin, wholesome ingredients, and a homemade, gluten-free pie crust, it’s sure to complete your Thanksgiving day feast.

How To Make a Gluten-Free Pumpkin Pie 

To make your gluten-free and paleo pumpkin pie, start by making your pie crust. If it works better for your schedule, you can bake the crust ahead of time, freeze it, and then defrost it by leaving it on the counter to come to room temperature while you make the filling.

After you prepare the crust dough, roll out the dough between two pieces of parchment paper and press it into a 9-inch pie plate, gathering the overhang to form a nice crimp around the edges by pressing it between your thumb and first two fingers.

If the dough feels sticky before rolling, dust it with tapioca flour or arrowroot flour before adding your top layer of parchment. If you tolerate grains, you can also use rice flour or a gluten-free four blend for this task.

Once it’s rolled and transferred to the pie plate, cover the parchment and fill with dry beans or pie weights. Place your pie dish in the oven, and bake at 350 degrees for 10 minutes, then remove the pie weights and parchment and bake an additional 5 minutes. . 

While your gluten-free pie crust shell is baking, prep your filling. In a large bowl, whisk the eggs and the pumpkin puree until smooth. Next, add the maple sugar, coconut milk, tapioca flour, pumpkin pie spice, and a fourth teaspoon salt and mix until combined. I do not recommend using a food processor or standing mixer to mix the ingredients, as you don’t want to over-mix the filling, which incorporates too much air in to the batter; too much air is what causes the pie to rise too much in the oven and then sink and crack when cooling! 

Pour the pumpkin pie filling into your prepared crust, and use a spatula to smooth out the top. Place the pie pan back in the oven (you can set a baking sheet on a lower wire rack to prevent any spills). 

Bake your pie for 50-65 minutes, until the filling it set and no longer jiggles when you shake it. Check throughout the baking process to ensure the exposed crust isn’t over-browning; if it’s cooking too quickly, cover just the edges with tinfoil or a crust shield, leaving the filling exposed. Once set, remove the pie from the oven and allow to cool completely before topping with whipped cream or other toppings. 

Tips for Gluten-Free Pumpkin Pie Recipe Success 

If this is your first time preparing a gluten-free or paleo pumpkin pie, you may have a few questions. Hopefully, these tips, tips, and answers will help set this new recipe up for success:

  • Which recipe should I use for the pie crust? I use this paleo pie crust recipe (seen in a previous post) for all of my gluten-free baking projects that require a crust. You’ll need almond flour and cassava flour to make this; for best results, do not substitute ingredients in this crust unless the recipe specifically suggests an alternative. Otherwise, you can purchase a store-bought prepared gluten-free flour crust
  • Can this recipe be made dairy-free? Yes. Simply use shortening instead of cold butter (or ghee) in the pie crust to make it dairy free (do not use coconut oil).
  • Can you substitute the pumpkin pie spice? Of course! You can make your own pumpkin pie spice with a teaspoon ground cinnamon, a fourth teaspoon ground nutmeg, a fourth teaspoon ground ginger, and an eighth teaspoon ground cloves. Or, just use cinnamon.

  • Can you substitute the maple sugar? Yes, you can use coconut sugar or brown sugar (although, in the latter case, the pie will not be paleo-compliant). I do not recommend using a liquid sweetener, such as honey or a cup maple syrup
  • Can you substitute tapioca flour? Yes. You can use arrowroot flour, or (if it’s all you have on hand) corn starch. Do not use a denser flour, such as almond or coconut flour.
  • Can you substitute the coconut milk? If you tolerate dairy, you can use condensed milk (sometimes labeled evaporated milk) instead of coconut milk, but your pie will be much sweeter. Do not use regular dairy milk, almond milk, or oat milk in place of the coconut milk, or the filling will not set up properly.

  • Is this recipe keto-friendly? Starchy vegetables, like sweet potatoes and pumpkin, are higher in carbohydrates and are typically not keto-friendly. However, to decrease the carb count in this recipe, substitute the maple sugar for granulated monk fruit.
  • How long will this pie keep? This pie does not refrigerate or freeze well. Therefore, I recommend preparing it less than 24 hours prior to serving. If you make this pie one-day ahead, cover it with plastic wrap and place in the refrigerator (do not store at room temperature). Remember, you can make the crust ahead of time, and fill and bake the pie the day  you plan to serve it.

Enjoy This Gluten-Free and Paleo Pumpkin Pie Recipe Come Thanksgiving 

Across the internet, there is a constant battle being waged over who makes the best pumpkin pie. However, after years spent unable to enjoy many side dishes and desserts around the holidays, I truly believe the best recipes are those that everyone can enjoy.

This gluten-free recipe is free from dairy, refined sugar, and grain, making it a fit for everyone at your table. Plus, even your non-paleo and non-gluten free friends will agree it tastes just like traditional pumpkin pie – trust me, I’ve have references! 😆

Paleo and Gluten Free Pumpkin Pie

This paleo and gluten-free pumpkin is made from real pumpkin, and sweetened with maple sugar. Free from grain, gluten, dairy, and white sugar, it’s a Thanksgiving dessert your entire family can enjoy.

Have a wonderful, small, and safe Thanksgiving! 

Continue to Content

Paleo and Gluten Free Pumpkin Pie

Yield: 1 9″ piePrep Time: 20 minutes Cook Time: 1 hour Total Time: 1 hour 20 minutes

This paleo and gluten-free pumpkin pie is the perfect finale to Thanksgiving dinner. Dairy-free, refined-sugar-free, and grain-free, it’s a pumpkin pie everyone at your table can enjoy. 


  • 1 grain free pie crust, pre-baked 10 minutes
  • 3 large eggs
  • 1 can pumpkin puree (15 ounces)
  • 1 3/4 cup maple sugar
  • 1/2 cup full fat coconut milk
  • 2 tablespoons tapioca flour (starch)
  • 2 1/2 teaspoons pumpkin pie spice blend
  • 1/4 teaspoon fine sea salt


  1. Preheat oven to 375 degrees F.
  2. Prep the pre-baked pie crust and set aside.
  3. In a large mixing bowl, whisk the eggs, and then whisk in the pumpkin puree until smooth.
  4. Add the maple sugar, coconut milk, tapioca flour, pumpkin spice, and salt and mix until smooth and well-combined. Do not over-mix. You don’t want to incorporate too much air into the filling.
  5. Pour the filling into the pie shell (the pre-baked crust) and use a spatula to smooth the top of the pie.
  6. Bake 55-70 minutes, until the filling is matte on top and no longer jiggly.
  7. Remove from oven and cool completely before serving.
  8. If you have any cracks in the cooled pie, just cover them with whipped cream or whipped coconut cream before serving!


While the pie is baking, watch the crust and add a crust shield to prevent over-browning.

Filling loosely adapted from Sally’s Baking Addiction.

Store fully cooled leftovers, covered, on the countertop for 2 days.

This pie does not keep or freeze very well, so it is best to make within 24 hours of serving. You can make the pre-baked pie shell ahead of time, freeze, and defrost the day you’re going to make the rest of the pie. Then make the filling, fill the pie, and bake the day you plan to serve the pie.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Farmers Market Organic Pumpkin
  • Pumpkin Pie Spice Mix
  • Honeyville Blanched Almond Flour
Nutrition Information:

Yield: 8Serving Size: 1
Amount Per Serving:Calories: 181Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 70mgSodium: 188mgCarbohydrates: 18gFiber: 2gSugar: 3gProtein: 5g

Did you make this recipe?

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© Nora (A Clean Bake)Cuisine:Dessert/Category: Pie