Perfect Paleo Pumpkin Pie

This recipe makes the perfect paleo dessert for holiday traditions. Top with whipped coconut cream or your favorite non dairy ice cream.
Course Dessert



  • 1/2 cup coconut flour
  • 2 TBS arrowroot flour
  • 1/2 cup coconut oil melted
  • 1 TBS maple syrup
  • 1 tsp vanilla
  • 3 TBS water
  • pinch sea salt


  • 3 large eggs or flax eggs
  • 1 15 oz can of pumpkin puree unsweetened
  • 1/2 cup coconut sugar
  • 1 TBS pumpkin pie spice
  • 1 TBS vanilla extract
  • 1 cup canned coconut milk full fat, unsweetened
  • 2 TBS coconut flour
  • 2 TBS honey or maple syrup


Make the crust

  • Mix coconut flour, arrowroot flour and salt together in a medium bowl.
  • Pour in maple syrup, oil and vanilla.
  • Pour in 3 TBS water and stir until thickened.
  • Press into a standard 9 inch pie plate (grease the pie plate first with coconut oil).
  • Pierce the bottom with a fork.
  • Bake at 325 for 8 minutes until the crust is golden brown around the edges.

Make the filling

  • Using a mixing bowl or hand held mixer, lightly whisk the eggs. Add in the pumpkin, coconut sugar, pumpkin pie spice, and vanilla. Whisk until incorporated.
  • Shake the coconut milk can well. Open the can, stir thoroughly until it is smooth and free of lumps. Measure out 1 cup and add it to the pumpkin mixture, whisking to combine.
  • Whisk in coconut flour and honey/maple syrup.
  • Transfer mixture to the prepared pie crust. Bake at 425 for 15 minutes, then reduce the temperature to 350 and bake for 35-40 minutes. You want to take out of the oven when the center appears set (with just the slightest jiggle) and a toothpick inserted in it comes out just a little moist but free of batter.
  • Cool the pie for 2 hours on a cooling rack, then cover with plastic wrap and refrigerate for at least 2 hours before slicing and serving. Top with whipped coconut cream and non dairy vanilla ice cream! Enjoy.
Keyword Dairy Free, Nut Free, Paleo Compatible