Pumpkin Pie

Is there anything more fall or Thanksgiving than a good ol’ pumpkin pie? This year I was determined to create a cleaned up version of this fall tradition. A grain free, Paleo pie crust honestly sounded difficult and down right scary to make so I’ve avoided even trying. But, then I found this super cute Thanksgiving pie plate in the dollar spot at Target and of course I had to buy it. And now of course I have to fill it with pie, so what better time to tackle this recipe?

Honestly the crust wasn’t much of a challenge and the whole thing came together fairly quickly. The pie does need to bake a while, so covering up the crust halfway through is necessary if you want to avoid a burnt crust. I got distracted and didn’t get mine covered until about 40 minutes in, so it’s a little darker than I’d like.

Top this tasty pie off with some coconut whipped cream and then sit back and wait for people to applaud you. Okay, maybe they won’t actually give you a standing ovation and that part is just in my head, but they will like it just as much as their usual pumpkin pie…I promise!


Pie Crust

  • 2 cups Paleo baking flour (I personally recommend Bob Mills)
  • 2 TBSP coconut sugar
  • 1/2 cup coconut oil, softened
  • 1/4 tsp salt
  • 1 TBSP pure maple syrup
  • 1 egg

Pie Filling

  • 15 oz can of pumpkin (pure pumpkin, not the filling)
  • 1 can coconut milk, separated cream portion only
  • 1/2 cup-1 cup pure maple syrup
  • 3 eggs
  • 1 1/2 TBSP pumpkin spice blend


  1. Preheat the oven to 375 degrees and grease a 9 inch pie plate.
  2. Combine the dry ingredients for the crust together in a mixing bowl. Add in oil, syrup, and egg and mix until a ball of dough is formed. You’re not going to over mix it, so keep working it.
  3. Using your hands, press out the dough into the pie plate. Be sure to press it up the sides. I like to use a piece of parchment paper to press down the down. If it cracks or breaks, just press it back together. It’s forgiving like that.
  4. Combine all the ingredients for the filling and mix until smooth. Pour into crust.
  5. Bake for 55-60 minutes. About half way through cover the crust with foil to avoid the edges burning. Once the middle is set (no wiggles), then let it set until cooled.

So there ya go…not scary at all! I have read a lot of other tips regarding chilling the dough, warming the dough, rolling out the dough. This particular dough was very easy for me to work with using my hands. Plus I didn’t feel like the hassle of rolling it out and transferring it.

Happy Thanksgiving! ?

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