Name: Creamy Paleo Pumpkin Pie
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Cuisine: Paleo
Ingredients: 1 cup blanched almond flour (112 grams); 2 Tablespoons coconut flour (14 grams); 2/3 cup tapioca flour (85 grams); 1/2 cup palm shortening, cold (96 grams) or grass-fed butter, or a combination of both; 1 Tablespoon maple sugar or coconut sugar*; 1/4 teaspoon fine grain sea salt; 1 pastured egg beaten; 1 cup cashew cream (recipe below); 15 oz can pumpkin puree; 1/4 cup pure maple syrup; 1/4 cup maple sugar or coconut sugar; 2 teaspoons pure vanilla extract; 1 Tablespoon pumpkin pie spice; 1 teaspoon cinnamon; Pinch sea salt; 2 large pastured eggs, room temp; 1 pastured egg yolk, room temp; 1/2 cup raw cashews, soaked in boiling water for 30 minutes or overnight in the refrigerator; 3/4 cup filtered water

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This is my absolute favorite pumpkin pie. It has a super rich and creamy pumpkin filling baked inside a flaky and buttery almond flour crust. The recipe is totally dairy free, grain free, and gluten free but just as delicious as any traditional pie you’ve ever made. A holiday dessert everyone will love.

Table of Contents

I have been having lots of fun creating this pumpkin pie recipe. I made it 3 times before I got the creamy consistency I was looking for. We ate it for breakfast, snack and dessert. I also froze some.

It’s designed to be dessert but all of the ingredients are so wholesome you can enjoy a slice for your post-Thanksgiving breakfast.

What Makes This Pumpkin Pie So Special

I wanted a rich and creamy paleo pumpkin pie that’s gluten free, dairy free and without any refined sugar.

Traditional pumpkin pie is made with evaporated milk, which is milk that has been heated to evaporate 70% of the water. The resulting liquid is creamier and thicker than regular whole milk.

In this recipe I use cashew cream instead of evaporated milk. It’s nice and thick with a sweet delicious taste. The recipe for it is simple, just cashews and water. Plan ahead, they need to soak for at least 30 minutes before blending.

I made one version of the pumpkin pie with full fat coconut milk and it was good but the cashew milk is much better.

The gluten free crust is made without any grains, holds together nicely, it’s deliciously flakey and golden.

The pumpkin filling is sweetened with maple syrup and maple sugar or coconut sugar. These are sweeteners with nutrients.

Ingredients for Creamy Paleo Pumpkin Pie

Crust

Almond flour – blanched, superfine, not almond meal
Coconut flour
Tapioca flour
Palm shortening or grass fed butter or use a combination of both
Maple sugar or coconut sugar – the crust will be darker with coconut sugar
Fine grain sea salt
Pastured egg

Filling

Pumpkin puree, canned
Cashew cream or full fat coconut milk
Maple syrup
Maple or coconut sugar
Organic vanilla extract
Pumpkin pie spice
Cinnamon
Pastured eggs

Tips For Making The Crust

The easiest way to make the crust is in a food processor but if you don’t have one you can use a fork, pastry cutter or your fingers.

Use room temperature eggs.

Be sure your shortening or butter is chilled before you begin.

Stir together the almond flour, coconut flour and tapioca. I sift it right into the food processor. Add the shortening or butter (your choice) maple sugar and salt to mixing bowl.

Pulse until you get thick crumbs, just a few pulses. If you’re not using a food processor, cut the shortening in using a pastry cutter, a fork, or your fingers until you have a crumbly mixture. Pulse or add in the eggs until a dough forms.

Gather into a ball and wrap in plastic. I don’t like using plastic but in this case it works best. If you don’t have any plastic wrap, use parchment paper. Chill for at least 20 minutes.

To spread the dough into the pie pan use your fingers to start. Then top with a piece of parchment paper and spread it evenly pressing down and spreading out to the sides using the bottom of a 1 cup measuring cup.

Use a fork to place a few holes in the bottom of the crust so it does’t puff up while baking.

Bake 12 minutes to let the crust set. Pre-baking the crust is an important step to get that perfect texture. Allow to cool for 5 minutes before pouring in the filling

Tips To Make the Pumpkin Filling

Soak cashews for 30 minutes in boiling water, drain and rinse. blend with water for 1 minute. This can be made 1-2 days in advance.

Make sure your eggs are at room temperature to get a nice creamy custard once baked.

Using both maple syrup and maple (or coconut) sugar gives the best texture and taste. If you use all maple syrup, the filling will be a little softer and you’ll have to bake it longer. If you use all coconut sugar the filling a little less creamy and will look a little darker. The taste is good either way.

Add the eggs one at a time and mix thoroughly. I use a fork and rubber spatula. Don’t over mix, you’ll get too much air in the filling.

Use fresh pumpkin pie spice and cinnamon. If your spices are more than a year old get new ones, it will have a better flavor.

Pour the filling into the cooked and cooled crust. Cover the edges with a pie shield or aluminum foil to prevent them from browning too much. Here is a video How to Make a Pie Shield with Aluminum Foil

Once baked, cool completely at room temperature before chilling in the refrigerator. If your pie cools too fast, the filling can crack. But don’t worry even if it cracks it will still taste good and you can cover it with coconut whipped cream.

I hope you love this paleo pumpkin pie as much as I do. The filling is super luscious thanks to the cashew cream. It’s full of nutritious ingredients with just the right amount of sweetness. The natural sweeteners bring out the flavor of the pumpkin spices.

Enjoy your Thanksgiving feast with your family. Love them up just the way they are. Put your attention on what you like about them. They will show you those characteristics.

If you like this recipe, try these other Thanksgiving desserts:

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