Paleo Pumpkin Pie

Birch Bender's Paleo Pancake & Waffle Mix

The lack of gluten in this recipe is both a positive and a negative: while the dough will be fragile and possibly crack when transferring into a pie plate, you cannot over work it – so you can simply pat it back into place.

How to Make

For the Crust
2 cups
Birch Benders Paleo Pancake and Waffle Mix
1/2 cup
Red Palm Oil Shortening (chill overnight prior)
Egg (cold)
Parchment Paper
For the Filling
15 oz
Pumpkin Puree
2/3 cup
Full Fat Coconut Milk (chill overnight prior)
1 tbsp
1 tsp each
Ground Ginger, Allspice, Cloves
1 pinch
Kosher Salt
Eggs (room temperature)
Egg Yolk
1/3 cup
Maple Syrup
2 tsp
Vanilla Extract
1 cup
Coconut Cream (chilled overnight)
2 tbsp
Maple Syrup
1/3 cup
Pumpkin Seeds

For the Crust:

  1. In a food processor, combine chilled palm shortening with Birch Benders. Pulse until a loose crumb forms.
  2. Add egg. Pulse until dough forms.
  3. Transfer to plastic wrap and form a ball. Wrap tight and refrigerate 1 hour.
  4. Between 2 pieces of parchment paper, roll out dough. Work quickly, patting together wherever the dough breaks.
  5. Remove top sheet of parchment and gently transfer to pie plate, again, patting together wherever the dough breaks. Pinch edges.
  6. Preheat oven to 350° F.
  7. Line dough with parchment and weigh down with pie weights or dried beans.
  8. Par-bake 10 minutes to set.

For the Filling:

  1. In a food processor, combine pumpkin puree with spices, eggs, egg yolk and chilled coconut milk.
  2. Add salt, vanilla extract and maple syrup. Puree until a custard forms, about 30 seconds.
  3. Pour into pie crust. We recommend using a pie crust shield.
  4. Bake 30-40 minutes, until custard is mostly set and lightly browned.
  5. Let rest 1 hour.


  1. Whip chilled coconut cream in a stand mixer. Add maple syrup.
  2. Slice pie, top each serving with a few tablespoons coconut cream, sprinkle pepitas over top.
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