Gluten-Free Neo-Paleo Pumpkin Pie With Coconut Crust Recipe

It’s not fall until you behold the arresting waft of pumpkin pie blasting from your kitchen oven.

Last night Alyson and I altered the old family favorite with a few primal tweaks. This pumpkin pie is delicious… and it’s also gluten-free, grain-free, processed sugar-free, and primal-friendly.

Gluten-Free Neo-Paleo Pumpkin Pie With Coconut Crust Recipe

Prep time: 15 minutes

Cook time: 1 hour

Servings: 8

Crust Ingredients:

  • 1/2 cup coconut flour
  • 1/2 cup almond flour
  • 3 tablespoons coconut oil
  • 2 rounded tablespoons flaxmeal
  • 1/2 cup whole goat milk (or organic, full-fat coconut milk)
  • 1 tablespoon 100% maple syrup
  • 1/2 tsp salt


Mix ingredients in bowl until crumbly mixture forms. Coat pie pan with butter or coconut oil. Press dough into pie pan with fingers, distributing evenly.

Pie Ingredients:

  • 1 can (15 oz.) organic canned 100% pumpkin
  • 1 can (12 oz.) evaporated goat milk
  • 2 eggs
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 tablespoon stevia
  • 1/5 cup xylitol
  • 1 tablespoon of blackstrap molasses


1. Preheat oven to 425 degrees F.

2. Combine ingredients in large bowl and beat until even.

3. Pour into pie shell.

4. Wrap the edges of the pie with strips of foil to prevent the crust from burning, and bake for 15 minutes.

5. Reduce temperature to 350 degrees F.

6. Bake for an additional 40-50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours.

7. Serve immediately or refrigerate. Do not freeze unless you want a lame pie.

Enjoy, folks. Let me know how it comes out for you.


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  1. Mmmm, this pie was so delicious with chocolate coconut ice cream, and just by itself. We ate it with dinner last night, and then again with breakfast this morning. The crust was buttery and flaky with just enough sweetness, and the goat milk did something magical to the filling. Its light, moist texture works perfectly with the delicious flavor of pumpkin and spices to put me in the Fall mood. I love discovering ways to indulge in things I love and still know I’m being good to my body. Can’t wait to have another piece. 🙂

  2. Angelita Sparklelini says:

    Can’t wait to try this recipe! Maybe you and Alyson can make it on Thanksgiving? We’re snowed in here, lost power for awhile, but power is on now. Would like to try the recipe with our friend’s fresh goat’s milk.

  3. Making this right now. The crust is working fabulously. I didn’t have enough coconut oil in the house so used kerrygold butter and substituted organic milk for the goat milk. (shopped before I started making pies! Silly.) will try your recipe for Christmas and buy the right ingredients first! Will use your crust recipe for the pear tart I’m about to make. Will let you know how it works. May put a wee bit of chopped mint in the pear tart crust since it will have a savory glaze:)

  4. I followed the instructions but my crust started burning 10 minutes into baking so the pie didn’t turn out well. I ended up eating the filling though which was still good. Has anyone experimented with baking the pie at a constant 350 degrees?

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