• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Heal Me Delicious
  • Recipes
    • Recipe Type
      • Appetizers
      • Breakfast
      • Desserts
      • Drinks
      • Mains
      • Pasta
      • Quick Meals
      • Salads
      • Sauces
      • Sides
      • Soups
    • Dietary Preference
      • AIP
      • Coconut Free
      • Dairy Free
      • Gluten Free
      • Paleo
      • Vegan
    • Grain-Free Baking
      • Breads
      • Cakes
      • Cookies
      • Donuts
      • Muffins
      • Pastries
    • Caribbean Inspired
  • Resources
    • Guides, eBooks & Courses
    • Grain-free Academy
  • Shop
    • eBooks
    • Courses
  • About
    • Contact
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
  •  

Paleo/AIP Pumpkin Pie

November 1, 2021 Modified December 28, 2022 By Nicole Charles 17 Comments
This post may contain affiliate links.

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.

pumpkin pie with two dollops of coconut whipping cream in glass pie dish on top burlap place mat with stainless steel pie knife, a beige cloth napkin and three cinnamon sticks in the lower half of the image, a small gourd on the top left and white plate on the top right

Confession: I’m not a pumpkin pie lover! I didn’t grow up with it and just don’t really love the flavor of canned pumpkin puree but so many of you requested a paleo and AIP Pumpkin Pie so here it is! My partner who absolutely loves pumpkin pie has given this recipe glowing reviews so I hope you enjoy it!

Unlike other paleo pumpkin pies, this AIP compliant recipe is egg-free, nut-free, coconut-free, and allergy-friendly. This healthier version is RICH in flavor and doesn’t compromise on texture!

While the crust is baked, 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.

pumpkin pie in glass dish sitting on top a burlap place mat

Here are the key ingredients in this AIP/Paleo Pumpkin Pie:

For the Easy, Homemade, No-bake Pumpkin Pie Filling you’ll need:

  • pumpkin puree – I recommend canned pumpkin puree for this recipe. Make sure it’s nice and smooth before you begin to bake. I like to whip mine in the food processor or blender.
  • 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 Bob’s Red Mill or Otto’s in this recipe. 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
pumpkin pie in glass dish with a pie knife holding up a slice of pie with a dollop of coconut whipped cream

Paleo/AIP Pumpkin Pie FAQs

Can I make a paleo pumpkin pie without eggs?

Yes! This egg-free AIP pumpkin pie recipe uses gelatin as a binder, and tapioca starch to thicken the pie filling.

What size pie does this recipe make?

One standard 9-inch pie.

Is there a substitute for the palm shortening in this grain-free pie crust?

If you can’t get palm shortening where you live, you can try substituting with a different gluten-free pastry crust here. I have 4 different variations which are all dairy-free, egg-free and nut-free! Check them out in this post on How to Make Grain Free Pie Crust.

What do you serve this with AIP/paleo pumpkin pie?

If you can tolerate coconut, this pie is great with some coconut whipped cream or coconut-based ice cream.

How do I store this dairy-free, gluten-free AIP pumpkin pie?

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.

two slices of pumpkin pie with a dollop of coconut whipping cream on each, sitting on crystal plates with two forks, an orange cloth napkin on the bottom right of the image and the remaining slices of pumpkin pie in a glass pie dish on the top left corner

Looking for more AIP/paleo pumpkin recipes?

  • Pumpkin Spice Scones
  • Vegan Paleo Pumpkin Spice Pancakes
  • Pumpkin Spice Cold Brew
  • Check out my new AIP Holiday Eats eBook for my delicious Pumpkin Panna Cotta and other holiday faves
  • AIP Pumpkin Spice Cake Donuts
  • Pumpkin Banana Muffins
  • Pumpkin Spice Gummies

You might also like these other gluten-free, dairy-free, AIP/paleo 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
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
pumpkin pie with two dollops of coconut whipping cream in glass pie dish on top burlap place mat with stainless steel pie knife, a beige cloth napkin and three cinnamon sticks in the lower half of the image, a small gourd on the top left and white plate on the top right

AIP/Paleo Pumpkin Pie w/ Nut-free Pie Crust (grain free, coconut-free, egg-free)


★★★★★

4.7 from 7 reviews

  • Author: Nicole @healmedelicious
  • Total Time: 50 minutes
  • Yield: 1 9-inch pie 1x
Print Recipe
Pin Recipe

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

Units Scale

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

  1. Preheat oven to 350F.
  2. In a large mixing bowl add cassava flour, salt and sugar.
  3. Add frozen palm shortening to food processor and pulse until it is broken up into pea-sized pieces.*  
  4. Add cassava flour, sea salt, coconut sugar, apple cider vinegar and ice cold water to the food processor 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.)
  5. 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. 
  6. Using a rolling pin, roll dough out to 12 inches in diameter. 
  7. 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.
  8. 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. 
  9. Bake in middle rack of the oven for 40 – 45 minutes or until the crust is golden at the edges.
  10. Remove from oven and allow to cool completely in pie dish.

Pie Filling

  1. Add water to a small dish and sprinkle gelatin on top to allow it to bloom.**
  2. Meanwhile, in a medium-sized saucepan on medium heat add pumpkin puree, vanilla extract, maple syrup, cinnamon and ginger and whisk to combine.***
  3. Add tapioca starch, pinch of sea salt and whisk to combine.
  4. Finally, add in bloomed gelatin and whisk quickly and continuously to combine into a smooth mixture. 
  5. Remove from heat and pour filling into cooled pie crust. 
  6. 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

Keywords: aip, paleo, coconut-free, pumpkin, pumpkin pie, thanksgiving recipes, grain free pie, pumpkin recipes, holiday recipes, fall recipes, grain free baking

Did you make this recipe?

Share a photo and tag @healmedelicious — we can’t wait to see what you’ve made!

Categories: AIP, All Recipes, Coconut Free, Dairy Free, Desserts, Gluten Free, Paleo, Pastries Tagged With: grain free desserts, holiday, holiday dessert, pie, pie crust, pumpkin desserts, pumpkin pie, pumpkin spice, spiceszn

Previous Post: « Crispy Brussels Sprouts with Maple Glaze
Next Post: One-pan Chicken Thighs with Apples »

Reader Interactions

Comments

  1. Ashley

    January 3, 2023 at 10:48 pm

    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!

    ★★★★★

    Reply
    • Heal Me Delicious Team

      January 4, 2023 at 6:39 pm

      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.

      Reply
  2. Sandra

    October 9, 2022 at 7:05 pm

    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.😊

    ★★★★★

    Reply
    • Nicole Charles

      October 14, 2022 at 12:59 pm

      So happy you enjoyed, thank you for taking the time to leave a review!

      Reply
  3. Tiffani

    December 20, 2021 at 11:03 pm

    I am going to try this for Christmas! Have you tried this with stevia? If so, how much would you recommend? Thanks so much!

    Reply
    • Nicole Charles

      December 21, 2021 at 10:45 am

      I haven’t and i’m not familiar with stevia in baking so unfortunately can’t advise on this.

      Reply
  4. Renee E.

    December 6, 2021 at 3:28 pm

    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!

    ★★★★★

    Reply
  5. liz

    November 25, 2021 at 10:37 pm

    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.

    ★★★

    Reply
  6. Christina

    November 24, 2021 at 8:26 pm

    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!

    ★★★★★

    Reply
  7. Laura

    August 29, 2021 at 9:31 pm

    Isn’t palm shortening coconut?

    Reply
    • Nicole Charles

      August 30, 2021 at 1:03 pm

      By definition, no! The one I’ve linked to in the recipe is coconut-free.

      Reply
  8. Monique

    December 6, 2020 at 1:17 am

    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!

    Reply
  9. Beth

    November 29, 2020 at 9:04 am

    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!!

    ★★★★★

    Reply
  10. Mimi

    November 27, 2020 at 12:36 pm

    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!

    ★★★★★

    Reply
  11. Eileen

    November 21, 2020 at 6:06 pm

    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.

    Reply
  12. Sara

    November 14, 2020 at 3:25 pm

    I can never find palm shortening. Any subs? Real
    Lard?

    Reply
    • Nicole Charles

      November 15, 2020 at 11:36 am

      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.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

Hi! I’m Nicole, the recipe developer, food enthusiast and photographer behind Heal Me Delicious. Read More

Tags

AIP AIP appetizers aip desserts Caribbean chickendinner Christmas Sides cinco de mayo cookies cookie season cozy comfort dairy-free desserts drinks easter egg free breakfast fall in love game day gluten free grain-free holiday dessert holidaysides holidayszn just grilling Just In mother's day nourish one-pot meal One Pot paleo pumpkin spice quick weeknight meal Reader Faves side dish snacks soupszn spiceszn spring desserts spring recipes summer desserts summer salad sweet potato valentine's vegan vegan side dish Whole30

Footer

HEAL ME DELICIOUS
Recipes
  • All Recipes
  • Autoimmune Protocol
  • Paleo
  • Vegan
  • Dairy Free
  • Caribbean Inspired
  • Whole30
More
  • Lifestyle
  • About
  • Shop
  • Contact Me
  • Newsletter
  • Site disclaimer
  • Affiliate Disclosure
This website is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

Copyright © 2023 Heal Me Delicious. All Rights Reserved.