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Gluten Free Pumpkin Pie (paleo, grain-free)

gluten free pumpkin pie

Gluten Free Pumpkin Pie (paleo, grain-free)

5 from 1 review
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  • homemade pie crust or store-bought crust
  • 3 large eggs room temperature
  • 1 15 ounce can pumpkin puree
  • ½ cup heavy cream OR full-fat canned coconut milk OR nut milk of choice
  • ½ cup pure maple syrup
  • 2 teaspoons pumpkin pie spice
  • teaspoon salt
  • Big pinch of freshly grated nutmeg
  • 2 tablespoons sugar optional for a sweeter pie

whipped cream:

  • 1 cup heavy whipping cream or canned coconut cream if paleo/dairy-free
  • 2 tablespoons powdered sugar or honey if paleo


  • Preheat the oven to 350F.
  • Combine the pumpkin pie filling ingredients in a bowl and mix well. Pour this filling into either a homemade pie crust or a store-bought crust.
  • Bake the pie for 60-65 minutes, checking on the pie periodically to make sure the crust isn’t getting too brown (if it looks brown, cover it with foil and continue to bake).
  • Remove the pie from the oven. The filling should look mostly set but it’s okay if the center wiggles a bit as the pie will continue to cook as it cools.
  • Allow the pie to cool for a couple hours then serve with whipped cream. If making the pie in advance, loosely cover and keep in the fridge for 3-4 days or tightly cover and keep in the freezer for up to two months.

how to make whipped cream

  • Pour the cream and sugar into a stand mixer (or use a hand-held electric mixer) and whisk on medium-high speed for 4-5 minutes, or until you see peaks form.
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