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+ servings
A slice of sugar free pumpkin pie on a white metal tray with a round pumpkin pie in the background.
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5 from 1 vote

Paleo Pumpkin Pie

The best dairy free pumpkin pie you'll ever make!
Course Dessert
Cuisine American, Canadian
Keyword halloween dessert, pumpkin custard, pumpkin dessert, pumpkin pie, thanksgiving dessert
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 8 slices
Calories 314kcal
Author Ashley


Pie Crust

Pumpkin Pie


  • In a bowl, combine the almond flour, lard, egg, cinnamon and salt together. Mix with a spatula until the batter starts to stick together and start kneading with your hands until a ball forms.
  • Place the dough over a piece of parchment paper and cover with another piece of paper. With a rolling pin, roll out the dough over the paper until it forms a circle that is about 10-11" for a 9’’ glass pie plate. Peel the top parchment paper and flip the dough onto the 9" pie plate making sure all sides are covered. Peel the parchment paper and fix any issues you may have with the extra dough that falls on the side.
  • Preheat the oven to 200C/400F.
  • In a large bowl, combine the pumpkin puree, stevia powder, cinnamon, cloves, cardamon, ginger and nutmeg. Mix with a whisk until combined. Pour the coconut cream in and mix again. Add your eggs one at a time while mixing until all of the batter has been incorporated.
  • Pour the batter into the pie plate and place in the oven. Bake for 45 minutes. Take it out of the oven and let completely cool before serving.



  • You can sub the almond flour for any other kind of nut flour.
  • You can sub the stevia for monk fruit powder in equal amount. Make sure to use pure extract.
  • You can sub the lard for shortening, coconut oil, beef tallow, or any other type of fat.
  • You can sub the pumpkin puree for kabocha squash, but it'll add a bit more carbs.


Serving: 1slice | Potassium: 139mg | NET CARBS: 6.91g | Sugar: 3.15g | Fiber: 5.1g | Sodium: 121mg | Calories: 314kcal | Cholesterol: 109mg | Monounsaturated Fat: 2.75g | Polyunsaturated Fat: 0.28g | Saturated Fat: 8.71g | Fat: 27.23g | Protein: 10.12g | Carbohydrates: 12.01g