Paleo Pumpkin Pie Filling & Flaky Almond Flour Crust is the kind of dessert you make when you want cozy flavors without the sugar crash. I grew up on classic pumpkin pie, but I wanted something lighter, grain free, and still truly satisfying. This version is creamy, warmly spiced, and surprisingly easy. The crust snaps in all the right places, and the filling sets silky with a custard-like vibe. If you can stir, chill, and bake, you can absolutely pull this off.
The Perfect Gluten Free Pie Crust
Let’s chat about the crust first, because if your crust is sad, the whole pie feels off. Almond flour brings a naturally buttery taste that pairs perfectly with pumpkin and spices. It bakes up golden and tender with a delicate flake, which is rare for a gluten free crust. The trick is a mix of almond flour plus a small boost from tapioca starch, cold fat, and the right chill time. We’re not wrestling elastic gluten, so the dough is calmer to handle and way less fussy.
What I love about this crust is how it stays crisp at the edges while hugging the filling without going soggy. A quick blind bake helps lock in the structure and keeps things tidy when you slice. You can go with ghee for deeper flavor or coconut oil for dairy free, and both work beautifully. If you’ve ever been frustrated by crumbly gluten free crusts, this one feels like a small victory. It presses and rolls easily, and it tastes like it belongs on your holiday table.
“I made this crust for Thanksgiving and everyone asked where I bought it. Perfectly toasty and it sliced like a dream. I’ll use it for quiche too.” — Maya P.
Pro tip: Keep everything cold. Cold fat means flakier pockets and a more reliable shape in the oven.
What Youll Need
Here’s the simple lineup for a pie that is equal parts cozy and clean. Nothing fancy, just pantry friends doing their best work.
- Almond flour: Super fine gives a better texture.
- Tapioca starch: Lightens the crust and adds tenderness.
- Cold fat: Ghee or refined coconut oil for that flaky bite.
- Egg: Helps bind the crust.
- Maple syrup: A touch in the crust and more in the filling for balanced sweetness.
- Sea salt and cinnamon: Simple seasoning that wakes up almond flour.
- Pumpkin puree: Not pie filling, just straight pumpkin.
- Coconut milk: Full fat for creamy, rich texture in the filling.
- Eggs: The backbone of that custard set.
- Vanilla, cinnamon, ginger, nutmeg, cloves: Your spice squad. Adjust to taste.
If you love pumpkin bakes, you’ll also enjoy this cozy almond flour pumpkin bread that uses similar ingredients and always turns out moist.
The heart of this recipe is the Paleo Pumpkin Pie Filling & Flaky Almond Flour Crust combo. It brings the familiar pie experience with smarter swaps and no weird textures. You can taste the spices, the pumpkin, and that toasty almond finish in every slice.
Kitchen Tools that will Help
- 9 inch pie dish, metal or glass
- Mixing bowls and a whisk
- Pastry cutter or two forks
- Rolling pin and parchment paper
- Measuring cups and spoons
- Pie weights or dried beans for blind baking
- Cooling rack
If you’re stocking your kitchen for more paleo recipes, these basics cover pies, tarts, and lots of weeknight baking too.
How to Make an Almond Flour Pie Crust
I’ll walk you through the process like I would a friend. Nothing complicated here. Just take your time, keep things cold, and trust the steps.
Make the dough
Whisk almond flour, tapioca starch, cinnamon, and sea salt in a bowl. Cut in cold ghee or coconut oil with a pastry cutter until sandy with small pea sized bits. Stir in one beaten egg and a drizzle of maple syrup. The dough should hold when pressed. If it feels dry, add a teaspoon of ice water at a time until it comes together. Gather into a disk and wrap in parchment.
Chill and roll
Chill the dough for 30 to 45 minutes so the fat firms up. Roll between two sheets of parchment to a circle about 11 inches wide. Peel the top sheet and invert into your pie dish. Patch any cracks by pressing extra dough where needed. Prick the bottom lightly with a fork to help steam escape.
Blind bake
Line the crust with parchment, add pie weights, and bake at 350 degrees F for 10 to 12 minutes until just set at the edges. Remove weights and parchment, then bake 5 more minutes to dry the base. This step keeps the crust crisp once you add the filling. Let it cool slightly while you mix the custard.
Mix the filling
Whisk pumpkin puree, full fat coconut milk, maple syrup, eggs, vanilla, cinnamon, ginger, nutmeg, and a pinch of cloves until smooth and glossy. Taste and adjust spices. I like a touch more cinnamon and a pinch more salt for balance. Pour into the warm crust.
Bake and cool
Bake at 350 degrees F for 40 to 50 minutes, until the edges are set and the center has a gentle wobble. If the crust browns too quickly, tent the edges with strips of foil. Let the pie cool on a rack until room temp, then chill at least 3 hours before slicing. That rest time gives you clean slices and a luscious set. While you wait, a quick pumpkin mug cake hits the spot if you need a warm bite.
This is where the magic of Paleo Pumpkin Pie Filling & Flaky Almond Flour Crust shows up. The contrast of a tender crumb against velvety pumpkin feels like the pie version of a hug.
Tips for a Perfect Paleo Pie Crust
Chill smart: Warm dough slumps. Cold dough holds shape and bakes flaky. If at any point the dough gets soft, chill it for 10 minutes and continue.
Mind your fats: Ghee makes a richer crust. Coconut oil keeps it dairy free with a clean taste. Refined coconut oil avoids coconut flavor if that’s your preference.
Prevent soggy bottoms: Blind baking is your friend. Also, let the filling cool slightly if it’s warm from mixing, so it does not soak the crust on contact.
Spice it your way: Pumpkin pie spice works, but I prefer layering cinnamon, ginger, nutmeg, and cloves. A little goes a long way with cloves. Start small and build.
Slice clean: Chill the pie fully. Wipe your knife between slices. A serrated knife can help glide through the set custard without dragging.
Make ahead: The crust dough can be made 2 days ahead or frozen for a month. Baked pie holds well in the fridge for 3 days. For the prettiest top, add any whipped coconut cream right before serving.
Want another cozy treat for later in the week? Try these soft pumpkin cookies that are gluten free and bake up fast. They pair nicely with a slice of pie when you’re hosting.
All these details help your Paleo Pumpkin Pie Filling & Flaky Almond Flour Crust feel dependable and repeatable. Once you do it once, you’ll barely need the recipe next time.
Common Questions
Can I make the crust egg free? Yes. Replace the egg in the crust with a flax egg made from 1 tablespoon ground flax mixed with 3 tablespoons water, rested 10 minutes. The texture is slightly more tender but still holds.
Can I use almond milk instead of coconut milk in the filling? You can, but the pie will be less creamy. If using almond milk, add 1 extra egg yolk to help it set with a richer feel.
My crust cracked. What do I do? Patch cracks with extra dough and press gently. Tiny cracks seal once blind baked. If a bigger crack shows after blind baking, brush with egg white and return to the oven for 2 minutes to seal.
How do I store leftovers? Keep slices covered in the fridge for up to 3 days. For longer storage, freeze individual slices on a tray, then wrap and freeze for up to 1 month. Thaw in the fridge and warm slightly if you like.
Can I swap the sweetener? Maple syrup is best for flavor and moisture. Honey works but tastes sweeter, so reduce by 1 to 2 tablespoons. Coconut sugar can be used, but the filling will be slightly darker and a touch grainier.
A Sweet Slice to Share
When you pull this pie from the oven and catch that warm cinnamon scent, you’ll know you’re in the right place. The combination of Paleo Pumpkin Pie Filling & Flaky Almond Flour Crust gives you a classic dessert made with ingredients that feel good. If you want to riff or compare, I love how this guide at Paleo Pumpkin Pie Filling & Flaky Almond Flour Crust • The Bojon … breaks down textures and flavors in another style too. Whether it’s a holiday bake or a Sunday project, you’ve got all the steps to make a pie that slices neat and tastes like comfort. Now go preheat that oven and treat yourself to a cozy, golden masterpiece.
Paleo Pumpkin Pie
Ingredients
For the Crust
- 2 cups super fine almond flour Provides a naturally buttery taste.
- 1/4 cup tapioca starch Adds tenderness to the crust.
- 1/2 cup ghee or refined coconut oil Use cold for flakiness.
- 1 large egg Helps to bind the crust.
- 1 tablespoon maple syrup Adds a touch of sweetness.
- 1/2 teaspoon sea salt
- 1 teaspoon cinnamon Wakes up the flavor of the crust.
For the Filling
- 1 cup pumpkin puree Not pumpkin pie filling.
- 1 can full fat coconut milk Provides a creamy texture.
- 2 large eggs Key for a custard-like filling.
- 1/3 cup maple syrup For balanced sweetness.
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon Adjust to taste.
- 1/2 teaspoon ginger Spice for the filling.
- 1/4 teaspoon nutmeg Add a warm flavor.
- 1/4 teaspoon cloves Use sparingly for added spice.
Instructions
Make the Dough
- Whisk almond flour, tapioca starch, cinnamon, and sea salt in a bowl.
- Cut in cold ghee or coconut oil with a pastry cutter until sandy with small pea-sized bits.
- Stir in one beaten egg and a drizzle of maple syrup. The dough should hold when pressed. If dry, add a teaspoon of ice water at a time until it comes together.
- Gather into a disk and wrap in parchment.
Chill and Roll
- Chill the dough for 30 to 45 minutes.
- Roll between two sheets of parchment to a circle about 11 inches wide.
- Peel the top sheet and invert into your pie dish. Patch any cracks with extra dough and prick the bottom lightly with a fork.
Blind Bake
- Line the crust with parchment, add pie weights, and bake at 350°F for 10 to 12 minutes until just set at the edges.
- Remove weights and parchment, then bake for 5 more minutes to dry the base.
- Let it cool slightly while you mix the custard.
Mix the Filling
- Whisk pumpkin puree, coconut milk, maple syrup, eggs, vanilla, cinnamon, ginger, nutmeg, and cloves until smooth and glossy.
- Taste and adjust spices as needed.
- Pour the mixture into the warm crust.
Bake and Cool
- Bake at 350°F for 40 to 50 minutes, until the edges are set and the center has a gentle wobble.
- If the crust browns too quickly, tent the edges with strips of foil.
- Let the pie cool on a rack until room temp, then chill for at least 3 hours before slicing.
