This Paleo/AIP Pumpkin Pie has a light and flaky crust that you’ll never believe is grain-free. The eggless, dairy-free filling is rich and flavorful with all your favorite pumpkin spices and is also coconut free!
As the creator of an online dairy-free and gluten-free baking school, I know how difficult it is to find gluten free baked goods that are just as delicious as conventionally made treats. This is especially true around the holidays when folks want to enjoy nostalgic desserts like pumpkin pie with their loved ones, but are restricted due to dietary constraints or food allergies. Enter this AIP pumpkin pie! It’s allergen-friendly and completely enjoyable for all eaters.
Confession: I’m not a pumpkin pie lover! Don’t get me wrong, I will definitely enjoy a slice with some dairy-free ice cream or whipped cream but it isn’t my first choice of dessert. It’s nothing against pumpkin because I adore so many reader favorites on the blog like my AIP pumpkin banana muffins, vegan pumpkin pancakes, my gluten-free pumpkin chocolate chip muffins and gluten-free dairy-free pumpkin roll.
Perhaps because I didn’t grow up with pumpkin pie or Thanksgiving in Trinidad and it isn’t nostalgic for me, so it isn’t something I crave. Nevertheless, I couldn’t not have a pumpkin pie recipe on the blog, so here it is! My partner, who absolutely loves pumpkin pie, has given this AIP pumpkin pie recipe an A+, so I feel confident in putting it out to you and hope you enjoy it!
AIP Pumpkin Pie
Unlike other paleo pumpkin pies that contain eggs, this recipe is compliant with the elimination stage of the autoimmune protocol or AIP diet. That said, it is completely dairy-free, egg-free and nut-free. This healthier version is RICH in flavor and doesn’t compromise on texture!
Due to popular request, this recipe is also compeltely coconut-free! Many AIP recipes rely on full fat coconut milk and coconut oil for fats and coconut flour to add to texture when using flours such as cassava flour. But the only coconut ingredient in this recipe is coconut sugar which can easily be swapped out for maple sugar.
The rich filling is made with pumpkin puree, warm spices of cinnamon and powdered ginger and maple syrup for sweetener. Tapioca starch lends a smooth and silky texture while the gelatin works to “bind” the mixture in lieu of eggs.
While the crust bakes, the filling is simply chilled in the fridge to harden. The nut-free crust on this pie is truly delicious. The trick to nailing it is to ensure the palm shortening is completely frozen before you begin working with it, and to work quickly so as not to warm it up too much before it bakes in the oven.
Ingredients
For the Easy, Homemade, No-bake Pumpkin Pie Filling you’ll need:
- pumpkin puree – I recommend canned pumpkin puree for this recipe. You will want to ensure the only ingredient is pumpkin and that it isn’t pumpkin pie filling which is already spiced and sweetened with refined sugars. Make sure it’s nice and smooth before you begin to bake. I like to whip mine in the food processor or blender to ensure this. Alternatively, learn how to make your own homemade pumpkin purée here.
- maple syrup – the unrefined sweetener in this filling
- tapioca starch – this helps thicken the pumpkin pie filling without eggs or dairy
- cinnamon and powdered ginger – these warm spices create that classic pumpkin pie flavor
- gelatin – this is key for the pie filling to set
For the Grain-free, Nut-free Pie Crust you’ll need:
- palm shortening – not palm oil! You need palm shortening in this recipe that you freeze before baking with it.
- cassava flour – I recommend Otto’s Cassava flour in this recipe and have also tested it with Bob’s Red Mill Cassava flour with good results. Making this AIP/paleo pumpkin pie with cassava flour keeps this recipe grain-free, gluten-free, nut-free and allergy-friendly.
- coconut or maple sugar – use maple sugar if you want the crust to have a lighter colour or if you cannot tolerate coconut
- apple cider vinegar and ice cold water – the vinegar is used to tenderize the dough and the ice cold water keeps the shortening cold and brings the dough together
Instructions
How to make the grain-free, AIP pie crust
Step 1:
Add frozen palm shortening to a food processor. Pulse until shortening is broken up into small pea-sized pieces.
Step 2:
Combine dry ingredients and add to the food processor along with apple cider vinegar and ice water. Pulse to combine into a dough and then use your hands to bring dough together into a ball.
Step 3:
Use a rolling pin to roll ball of dough out between two pieces of parchment paper to approximately 12 inches in diameter and place over pie dish. Use your hands to smooth the pie into the dish. Wet fingers to smooth out any cracks or to piece together broken pieces and crimp the edges of the crust.
Step 4:
Poke holes in crust along the base and the sides using a fork and bake until crust is golden brown.
How to Make Paleo Pumpkin Pie Filling
Step 1:
Bloom gelatin in a small dish by adding water.
Step 2:
Combine pumpkin puree, vanilla extract, maple syrup, cinnamon and ginger over medium heat, then whisk in tapioca starch and a pinch of sea salt
Step 3:
Add in bloomed gelatin and whisk quickly and continuously to combine into a smooth mixture
Step 4:
Remove pie filling from heat and pour filling into the cooled pie crust. Smooth the filling using an offset spatula and refrigerate at least 4 hours or until pie is set.
Frequently Asked Questions
You sure can! While eggs are paleo compliant, this recipe is made without eggs so that it is also appropriate for folks on the autoimmune protocol. This paleo pumpkin pie is made with gelatin as a binder, and tapioca starch is used to thicken the filling.
This pumpkin pie is designed to “set” in the fridge rather than to be baked in the oven. You’ll know it’s ready once the top of the pie is set (not jiggly) and has a soft bounce back once you press on the top with your finger.
If you can’t source palm shortening from an online retailer in your area, you can try using a different crust altogether such as my olive oil pastry crust. Also, check out my How to Make Grain Free Pie Crust for other gluten free pie crust recipes.
This recipe is designed to fill a 9-inch pie crust and dish so you shouldn’t have extra. If you plan to use a smaller pie dish, however, you can set aside some of the pie filling (before you add the gelatin and tapioca starch) to use in other recipes that call for pumpkin pie filling.
If you can tolerate coconut, this paleo pumpkin pie is great with some coconut whipped cream or coconut-based ice cream.
Store in the fridge in a sealed container or in the pie dish, wrapped. Bring to room temperature before serving. I don’t recommend warming this pie as the gelatin will lose its hold.
Looking for more AIP/paleo pumpkin recipes?
- Pumpkin Spice Scones
- Pumpkin Spice Cold Brew
- Check out my new AIP Holiday Eats eBook for my delicious Pumpkin Panna Cotta and other holiday faves
- Pumpkin Spice Gummies
You might also like these other gluten-free dairy-free pies:
- Mixed Berry Galettes
- Paleo Apple Tart
- Peach Thyme Galettes
- Coconut Matcha Pie
- Apple Galette – Get this recipe in my AIP Holiday Eats eBook!
If you try this paleo/AIP Pumpkin Pie, I would love it if you would give it a star rating and short review. Also, be sure to snap a picture of the finished product and share it with me on Instagram by tagging @healmedelicious and using the hashtag #healmedelicious.
Print
AIP/Paleo Pumpkin Pie w/ Nut-free Pie Crust (grain free, coconut-free, egg-free)
- Total Time: 50 minutes
- Yield: 1 9-inch pie 1x
- Diet: Gluten Free
Description
This Grain free Pumpkin Pie has a light and flaky crust that you’ll never believe is AIP and paleo. The filling is rich and flavorful with all your favorite pumpkin spices and is dairy and coconut free.
Ingredients
Pie Crust
- 1/2 cup + 1 tbsp palm shortening, frozen
- 1 1/4 cup cassava flour
- 1/4 tsp sea salt
- 1 TBSP coconut sugar or maple sugar (for coconut free)
- 1/2 TBSP apple cider vinegar
- 1/4 cup + 1 tbsp ice cold water
Pie Filling
- 1/2 cup water + 1.5 TBSP gelatin*
- 2.5 cups pumpkin puree
- 1/3 cup + 2 tbsp maple syrup
- 1 tsp pure vanilla extract
- 1 tsp cinnamon
- 1/4 tsp powdered ginger
- 1/4 cup tapioca starch
- Pinch of sea salt
Instructions
Pie Crust
- Preheat oven to 350F.
- Add frozen palm shortening to food processor and pulse until it is broken up into pea-sized pieces.*
- In a large mixing bowl, add cassava flour, salt and sugar.
- Add flour mixture, apple cider vinegar and ice cold water to the food processor with the broken up shortening and pulse until it is just combined into a dough. (You may need a few TBSP less or more water depending on the climate you’re in, so use your discretion.)
- Using your hands, gently shape into a round ball and place between two pieces of parchment paper and use your hands to flatten it out into a disc.
- Using a rolling pin, roll dough out to 12 inches in diameter.
- Carefully place pie crust into pie dish. If dough is feeling too soft/tacky, place in fridge for 5-10 minutes. Otherwise, crimp edges of the crust. Here is a great resource on how to do so.
- Poke holes in crust along the base and the sides using a fork. This allows steam to escape and prevents it from bubbling as the crust bakes.
- Bake in middle rack of the oven for 40 – 45 minutes or until the crust is golden at the edges.
- Remove from oven and allow to cool completely in pie dish.
Pie Filling
- Add water to a small dish and sprinkle gelatin on top to allow it to bloom.**
- Meanwhile, in a medium-sized saucepan on medium heat add pumpkin puree, vanilla extract, maple syrup, cinnamon and ginger and whisk to combine.***
- Add tapioca starch, pinch of sea salt and whisk to combine.
- Finally, add in bloomed gelatin and whisk quickly and continuously to combine into a smooth mixture.
- Remove from heat and pour filling into cooled pie crust.
- Smooth the top using an offset spatula and refrigerate for 4-6 hours to set.
Notes
* Do not overmix or palm shortening will soften and clump together.
**Please note, hydrolyzed gelatin will not work in this recipe as it does not set.
*** Ensure that your pumpkin puree is smooth before adding it to the saucepan. If necessary, pulse in a food processor or blender to achieve this.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Desserts
- Method: Baked
- Cuisine: American
hi, I was wondering if I could use Agar instead of gelatin… and if so, what is the conversion amount? I’ve heard you need much less agar than gelatin.
Hi Kellie, I can’t say for sure as i’ve never used that ingredient so not sure how it performs.
Hi Kellie, I was wondering the same thing. Did you attempt to make this with agar instead of gelatin and if so how did it come out?
Can I use eggs instead of gelatin? If so, how many eggs? 2?
I haven’t tested this with eggs so not sure how they would cook on the stovetop since the filling isn’t baked after.
I was surprised at how well this pie crust turned out. I’ll definitely be using it for savory pies as well as sweet. The pumpkin part I felt could use more sweetness and spice. Other than that, an AIP dessert winner!
Hi Ashley, thank you for leaving a review. We’re so glad you liked it! Now that you’ve tried the recipe as is, you can try adjusting the spice and sweetness levels so it’s more to your liking.
I have just started AIP and was feeling sorry for myself that I wouldn’t be able to have pumpkin pie for Thanksgiving dinner (this weekend in Canada), when I came across this recipe. I thought, nothing ventured, nothing gained, so I gave it a try and I am so pleased how it turned out. I subbed lard for the palm shortening (couldn’t find it), and had to blend the filling in my blender to blend out the lumps from the tapioca starch, but the crust was flaky and not one bit soggy and the filling set very well (I chilled in fridge overnight). I will make again at Christmas! thank you for this delicious recipe.😊
So happy you enjoyed, thank you for taking the time to leave a review!
I am going to try this for Christmas! Have you tried this with stevia? If so, how much would you recommend? Thanks so much!
I haven’t and i’m not familiar with stevia in baking so unfortunately can’t advise on this.
This pie was delicious and a great dessert to spoil yourself when everyone else is having a piece of pie, too. I did substitute the palm shortening for the olive oil crust you recommended and then made a mistake when making the crust and put a tablespoon of maple syrup instead of maple sugar (misread it) – but went with it and it actually turned out great! It was flaky and delicious and the pie turned out amazing. Thanks!
It was ok. Missing in flavor could not tell it was pumpkin, very bland. Liked the crust. Don’t know if I’ll try again.
This is great! This crust is AMAZING! And I am so happy to have a no bake pie to add to my menu. I had this on my list for last year but didn’t end up celebrating thanksgiving so didn’t get around to making it, and made a test pie last night. Two questions… 1- I had previously scrawled 2 Tbsp tapioca and 1 Tbsp Cassava. Looks like you changed it to 1/4 c tapioca, or did I have that confused with another recipe? 2- have you tried arrowroot instead of tapioca with poor results? I find the tapioca to have a bit of bitterness to it and am thinking to sub arrowroot next time.
Thank you for all you do! You’re a straight up recipe genius and make AIP infinitely more scrumptious!
Isn’t palm shortening coconut?
By definition, no! The one I’ve linked to in the recipe is coconut-free.
Made this for Thanksgiving. It was pretty good despite my crust being tough to cut. Maybe I didn’t cook it long enough :/ Made only 1/2 recipe though. On the bright side I had plenty of leftover dough and used it to cut out mini Christmas cookie shapes that baked up crisp. The taste of those vaguely reminded me of animal crackers!
This was absolutely delicious!! And so easy to make too!! I am pretty picky when it comes to pumpkin pie. This was my 4th Thanksgiving following AIP, and my 4th attempt at trying to finding a pumpkin pie that met my standards. Often I found the fillings to be too flat without enough flavor. I am thrilled to say that this was spot on!! The crust was great and the filling was so flavorful!! Thank you for this recipe!!
I baked this recipe on the eve of Thanksgiving. We had some pie with a cup of coffee. Let’s just say there are no leftovers. It was all gone! Everyone loved the pie. I will be making this again! Thank you, Heal Me Delicious!
My crust needed a lot more water for moisture. It might be necessary like in other crust recipes to tell people to add water 1 TBS at a time to get the right consistency. Without it, mine was just powder.
I can never find palm shortening. Any subs? Real
Lard?
I haven’t tried myself but you can try frozen lard. It’s a quite different texture but you could try my Peach Thyme Galette recipe that use coconut oil instead.