If there is one pie that says Thanksgiving, it’s pumpkin. This dairy-free paleo pumpkin pie is silky smooth, warmly spiced, and made with evaporated coconut milk and maple sugar. It bakes at 425° for the first 15 minutes, then finishes at 350°, all in my OG Paleo Pie Crust. Nobody at your table will miss the gluten or the dairy.
Start with my OG crust! Every pie on this site is built on my nut-free, gluten-free cassava flour crust. Grab the recipe here: The OG Paleo Pie Crust.
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.
Paleo Pumpkin Pie | Gluten-Free + Naturally Sweetened
4
servings30
minutes40
minutesA warmly spiced, dairy-free paleo pumpkin pie with a gluten-free cassava flour crust. Naturally sweetened and Thanksgiving-table ready.
Ingredients
1 unbaked OG Cassava Flour Pie Crust
3/4 cup maple sugar
1 1/2 tsp cinnamon
1/2 tsp sea salt
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
2 large eggs, room temperature
1/2 tsp pure vanilla extract
14.5 oz can pumpkin puree
1 can evaporated coconut milk
1 egg, whisked for egg wash (optional)
dairy-free whipped cream or vanilla ice cream, for serving (optional)
Directions
- Preheat oven to 425°. Prepare the OG Cassava Flour Pie Crust as directed, press into a 9-inch pie plate, and finish the edge as desired. Set aside.
- In a small bowl, whisk together maple sugar, cinnamon, salt, ginger, nutmeg, and cloves. Set aside.
- In a medium bowl, beat eggs with a hand mixer until frothy. Add vanilla, pumpkin puree, and the spice mixture and mix until fully combined. Pour in the evaporated coconut milk and mix one final time until completely smooth.
- Place the unbaked pie crust on a baking sheet. Pour the filling into the crust and carefully transfer to the oven. Bake at 425° for 15 minutes. Reduce oven temperature to 350°. If using egg wash, remove the pie and brush the crust edges, then return to the oven. Bake for an additional 45-50 minutes, until a butter knife inserted in the center comes out clean.
- Remove from the oven and cool slightly, then refrigerate for at least 4 hours or overnight to set completely. Serve topped with dairy-free whipped cream or vanilla ice cream and a dusting of pumpkin pie spice. Store leftovers in the refrigerator for up to 4 days.
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