Go Back
+ servings
A side view of a slice of pumpkin pie with a topping of whipped cream and fresh cranberries

AIP Pumpkin Pie (Paleo, Nut-free, Egg-free)

Author: Michele
Servings: 8 slices
Just because you're on a healing diet doesn't mean you can't have a delicious, creamy pumpkin pie! AIP, nut-free, egg-free, Paleo, Vegan, and amazing.
Prep Time 20 mins
Cook Time 1 hr 15 mins
Chilling Time 4 hrs
Total Time 5 hrs 35 mins

Ingredients
  

For the crust:

  • 1 tbs Gelatin use Agar powder for Vegan/Vegetarian
  • 1/2 cup Water
  • 1.5 cups Tapioca Flour
  • 1/2 cup Coconut Flour
  • 1/4 tsp Sea Salt
  • 1/4 tsp Baking Soda
  • 1 tbsp Coconut Sugar
  • 3/4 cup Palm Shortening

For the filling:

  • 1.5 tbsp Gelatin use Agar powder for Vegan/Vegetarian
  • 6 tbsp Water
  • 15 oz Can Pumpkin Puree or 2 cups
  • 1 cup Coconut or Tigernut Milk
  • 1/2 cup Maple Syrup
  • 1/2 tsp Sea Salt
  • 1/2 tsp Cinnamon
  • 1/2 tsp ground Ginger
  • 1/2 tsp Mace you can use nutmeg for Paleo
  • 1 tsp Vanilla Extract

Instructions
 

  • Preheat the oven to 350 F. Sprinkle the gelatin over the water in a small bowl or measuring cup and let sit.
  • In a food processor, pulse the flours, salt, baking soda, and coconut sugar together for a few seconds. Then add the palm shortening, pulse for a few seconds more. Finally, add the gelatin water mixture and pulse for another 20 seconds. The mixture should come together if pinched together with your hands.
  • Dump the mixture out onto a piece of parchment paper and form into a ball. Then either flatten into a pie pan with your hands or roll out between two pieces of parchment paper. Bake for 15 minutes.
  • Meanwhile, sprinkle the gelatin for the filling over water in a small saucepan. Let sit for a few min while you add all the rest of the filling ingredients into a bowl. Heat the gelatin over medium-low heat until the gelatin has dissolved. Whisk until slightly frothy, then put into the bowl with the pumpkin and mix everything together really well.
  • Pour the mixture into the prepared pie shell.
  • Turn the heat down to 325 F and place the pie in the oven. Bake for 1 hour.
  • At the hour mark, take the pie out and let it cool for about 30 min on the counter. It will still be wobbly and won't be set like a normal pumpkin pie at this moment.
  • Once it's cooled a bit, put it in the fridge for at least 4 hours to set completely.
  • Let come to room temp for best taste, but it's still great cold. (Do NOT reheat – it will turn to mush as the gelatin will melt)
Course: Dessert
Cuisine: American
Diet Gluten Free
Keyword: Christmas, Halloween, Holiday, Thanksgiving
Did you make this recipe?Leave a comment below or share a photo on Instagram and tag me @thrivingonpaleo !