Pumpkin Pie Recipe (Gluten-Free, Paleo)

Heather Dessinger

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Growing up, I watched my mom and three aunts roll, dust, and whip their way to pie perfection. Flaky crusts, sumptuous filling and satisfied bellies were the order of the day. Sometimes two words just don’t seem to mix, though, and “easy” and “pie” were on that list for me.

A few years and multiple complications later – like learning to bake without refined sugar or gluten – it seemed almost impossible. But trust me, it’s so much easier than you might think.

It’s as easy as . . . pie.


Making gluten-free pumpkin pie for the holidays has become one of my favorite simple pleasures. Made with warming spices like ginger, cinnamon and nutmeg, this recipe is creamy and rich with just the right amount of sweetness.

Pair it with my grain-free homestyle stuffing, thick and creamy gravy, and roasted pastured turkey for a sumptuous fall feast.

Oh, and just for fun, I’ve recorded a quick tutorial on how to crimp your pie crust to make it more decorative.


gluten free pumpkin pie
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5 from 7 votes

Pumpkin Pie Recipe (Gluten-Free, Paleo)

Makes enough filling for two 9 inch pies. If you're only making one pie you can bake the second half in small ramekins for 30-45 minutes for a delicious custard.
Course Dessert
Calories 1809kcal
Author Mommypotamus


Pumpkin Pie Filling:


  • Preheat oven to 350F degrees.
  • Cut pumpkin in half and scoop out seeds. I’ve found that an ice cream scoop works well for this. Don’t throw the seeds away! Check out this recipe for roasted pumpkin seeds with chili & lime from Jenny at Nourished Kitchen. They are one of my favorite movie snacks!
  • Place pumpkin halves cut side down in a baking dish and add 1/4 inch water.
  • Remove from the oven when you can easily pierce the shell with a fork (about 45 minutes – 1 hour)
  • Scoop out the flesh, mash it, and measure out three cups. Place in a food processor or blender and add the coconut milk, eggs, honey and spices. Puree until smooth. 
  • Divide filling between 2 pie crusts and bake at 350 for 45 minutes to one hour. If you have one of these pie crust protectors, place it over the edges of the crust. If not, lay thin strips of foil over the crust to prevent it from burning.


Nutrition information does not include the gluten-free pie crust. You can find that information here. 


Calories: 1809kcal | Carbohydrates: 308g | Protein: 39g | Fat: 62g | Saturated Fat: 34g | Cholesterol: 818mg | Sodium: 2647mg | Potassium: 5088mg | Fiber: 10g | Sugar: 247g | Vitamin A: 118477IU | Vitamin C: 124mg | Calcium: 529mg | Iron: 16mg

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Heather is a holistic health educator, herbalist, DIYer, Lyme and mold warrior. Since founding Mommypotamus.com in 2009, Heather has been taking complicated health research and making it easy to understand. She shares tested natural recipes and herbal remedies with millions of naturally minded mamas around the world. 

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41 thoughts on “Pumpkin Pie Recipe (Gluten-Free, Paleo)”

  1. Use kabocha, Japanese pumpkin, instead of pumpkin–more flavorful and so sweet, no sweetener needed. Use skin too! Check Asian markets if it’s not at your regular store.

  2. Love this, it looks delicious! I have been wanting to find a tasty grain-free option, and this recipe looks easy enough that I think I might actually be able to manage it, haha! Thanks 🙂

  3. Thanks! What is replacing the whipped cream in your picture…what I miss the most with pumpkin pie (can’t have dairy)? Will make this for Thanksgiving!

  4. I just learned that 1 cup of almond flour contains 90 almonds. That amount can raise your copper level and reduce zinc. Also, the amount of oxalates could be a problem for some people. I’m rethinking almond flour and switching to coconut flour for baking.

  5. This looks lovely! I am trying it tonight for family night, though I am going to use a coconut flour crust. Have you tried that? I have had success with Carol Lovett’s version from her Indulge: 70 grain free Desserts cookbook.

    • I’ve made coconut flour muffins with some success, but no pie crusts. I’ll bet Carol’s is great – she really gets coconut flour 🙂

  6. Bless you for a crust that doesn’t require 6 or 7 different flours that I would probably never use again! Seems easy enough for me to actually make.

    • Haha! As Daniel and I have grown our family, my ingredient lists have gotten shorter and shorter. I’m pretty sure it’s essential to maintaining my sanity 🙂

    • Hi Pamela, I’ve only tested this recipe with fresh pumpkin, which is not as dense as canned pumpkin. I’m not sure whether it would work well or not, unfortunately.

  7. Hi, this recipe sounds delicious! My husband is sadly used to the typical Libby’s recipe with lots of sugar and evaporated milk, so I’m trying to win him over with a real food version but have one concern. Do you feel like the coconut milk flavor is noticeable?

    • made this tonight and I don’t think the coconut milk makes it taste like coconut. the spices cover it, and in coconut milk, it is pretty subtle to begin with 🙂 try it on him and post what he thinks! 🙂

  8. I know this may sound like a stupid question but do you measure the butter before or after it is melted? I made the pies and the filling was absolutely delicious but the crust was a flop. I think it had to do with the butter.

  9. The quantity this yielded was WAY more than enough for one pie. Is this a doubled recipe? It looked like I could get 2 out of it by the end–except I only have 1 pie plate!