Paleo Pumpkin Pie | Gluten-Free Holiday Pumpkin Pie with Cassava Flour Crust

This paleo pumpkin pie has been a long time coming and it turned out to be one of the most requested additions to the Back Porch Paleo holiday pie lineup. The filling is warmly spiced, silky smooth, and made with evaporated coconut milk for a dairy-free richness that bakes up beautifully in my OG Cassava Flour Pie Crust. Naturally sweetened with maple sugar, gluten-free, grain-free, and genuinely delicious – this is the paleo pumpkin pie your Thanksgiving table has been waiting for.

The Story Behind This Pumpkin Pie

I’ll be honest – I did not grow up enjoying pumpkin pie. It was never on my radar, never a consideration for the blog. Fast forward a decade or so, and lo and behold, we have pumpkin pie lovers in the family. Makenna’s husband Russell is a big fan, and the funniest discovery? My husband Drew. Turns out, after over 30 years of marriage, he had never once requested pumpkin pie because he knew it wasn’t my favorite. Learning new things about the people you love never gets old, and now we have a paleo pumpkin pie to celebrate together.

When I put the call out on Instagram asking what holiday pie everyone wanted to see next, the answer was a resounding “pumpkin pie please!” So I got to work on a spice blend that would pass the taste test for the whole family and it did. Two thumbs up from the masses, including the pumpkin pie people in this house.

Tips for the Best Paleo Pumpkin Pie

• Use evaporated coconut milk. Nature’s Charm makes a great one — it gives the filling a rich, creamy texture without any dairy.
• The two-temperature bake is key. Starting at 425° sets the crust and jumpstarts the filling, then dropping to 350° lets it finish gently without cracking.
• Bake it on a sheet pan. Makes it easier to get in and out of the oven safely with a full liquid filling.
• Refrigerate to set completely. At least 4 hours, or overnight for the cleanest slices and best texture.
• Make it pretty with pie crust cutouts. Use leftover crust scraps and pie crust cutters to make leaf or pumpkin shapes. Sprinkle with maple cinnamon sugar and bake alongside the pie – they bake faster, so keep an eye on them.
• Store-bought filling works in a pinch. But this homemade spice blend is genuinely better and you control every ingredient.

As always, if you feel some warm fuzzy pie feelings while rolling out that cassava flour crust, enjoy every moment of it. The memories of making pie crusts with my mom growing up are so vivid and there is something about pie season that brings all of that rushing back.

Favorite Ingredients for This Recipe

• Otto’s Naturals Cassava Flour — the base of our OG Pie Crust
• Redmond Real Salt
• Coombs Maple Sugar — our go-to natural sweetener
• Nellie’s Free Range Eggs
• Nature’s Charm Evaporated Coconut Milk — the secret to a rich, dairy-free filling

More Holiday Pies You Will Love

Building out your Thanksgiving dessert table? Here are more Back Porch Paleo holiday favorites — all made with the same OG Cassava Flour Pie Crust:

• Mom’s Pecan Pie — rich, gooey, and naturally sweetened with no corn syrup
• Paleo Lemon Meringue Pie — a labor of love with a showstopping meringue
• Paleo Chocolate Pecan Slab Pie — chocolate and pecan, feeds a crowd
• Paleo Buttermilk Chess Pie — a Southern classic, dairy-free
• Banana Cream Pie — creamy, dreamy, and completely gluten-free
• Apple Persimmon Pie — a unique fall combination worth trying