Paleo Pumpkin Pie

Published by livwelleatwell on

paleo pumpkin pie

free from: grains, gluten, dairy & refined-sugar (paleo and Low FODMAP friendly)

A classic fall recipe made paleo. I present to you, paleo pumpkin pie…

I love all things pumpkin, so I obviously had to create a tummy friendly pumpkin pie! This recipe is paleo, and if you stick to once smaller slice it is Low FODMAP (pumpkin & almond flour are okay in small servings).

If you don’t like or can’t have pumpkin, feel free to swap in another filling of your choice! In the past, I used this crust for an apple pie and it worked really well.

For the sweetener, I used ZenSweet monkfruit–you can use the code “livwelleatwell” to save $$ if you want to try their products!

This makes 8-10 slices. I have divided the recipe into two parts below: crust & filling.

Pie Crust

  • 2 1/2 cup almond flour
  • 1/3 cup monkfruit sweetener
  • 1/4 tsp salt
  • 1/4 cup butter (can sub vegan butter)
  • 1 egg

Preheat oven to 350F. Lightly grease pie pan and set aside. Mix almond flour, sugar and salt in a large bowl. Melt butter and add to mixture. Next, mix in egg and stir until fully mixed. It will look flaky, but trust me it’s still moldable!

Start to press your dough into the pie pan. It may crack, but just continue to form it together with your hands. Make sure crust is even and thick. You can leave a little aside if you want to decorate the top like I did, but that’s totally optional. Once done, set aside and work on your filling.

Paleo Pumpkin Pie Filling

  • 1 can of pureed pumpkin
  • 2 eggs
  • 3/4 cup almond milk
  • 3/4 cup monkfruit sweetener
  • 1 1/2 tbsp pumpkin spice
  • 1/4 tsp salt

Whisk ingredients together until fully combined & fluffy. Slowly add mixture to pie crust. Fill until about a half inch to the top so there is still some crust visible. You may have some extra filling depending on the size of your pie pan. If so, you can always make some mini pies/tarts on the side in a cupcake tray!

If you saved any crust for decorating the top, mold to desired shape and lightly press on top of the pie. Put pie in oven and bake for 30-35 minutes until crust is golden brown and filling is firm.

Let cool for 15 minutes. Enjoy right away with some dairy free whipped cream, or store in the fridge for later! This is one you can definitely prep a day in advance. When cutting the pie, go slowly as the crust can be a bit crumbly (joys of baking grain free!) but it still super delish. Hope you enjoy!


Debra · October 30, 2020 at 9:05 pm

Ty for another yummy recipe. So adorable.

Easy Sausage Quiche – LivWellEatWell · March 14, 2021 at 3:00 pm

[…] For the crust, I used a premade frozen crust (check it out here). You can also make your own crust for this recipe. You can even use the first half my pumpkin pie recipe to make a completely grain free crust. […]

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