gluten free pumpkin pie
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Pumpkin Pie Recipe (Gluten-Free, Paleo)

Course Dessert
Author Mommypotamus


Pumpkin Pie Filling:


To make the crust:

  • Preheat oven to 350F. Add almond flour, arrowroot powder and salt to a food processor and pulse a few times to mix. Add egg, vanilla and butter and process until well combined. Roll dough into a ball and place in the center of a 9 inch pie pan. Using your palms and fingertips, spread the dough outward toward the edges of the pan. If desired, crimp the crust using the technique demonstrated in the video above. Brush edges with egg white. Bake for 12 minutes, then remove and allow to cool while you work on the filling.

To make the 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 and measure out three cups of pumpkin. Place in a food processor or blender and add the coconut milk, eggs, honey and spices. Puree until smooth. 

Putting it all together:

  • Add filling to pie crusts and bake at 350 for 45 minutes to one hour. If you have one of these pie crust protectors, awesome. If not, lay thin strips of foil over the crust to prevent it from burning.


Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg