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.
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
How to make the grain-free, AIP pie crust
Add frozen palm shortening to a food processor. Pulse until shortening is broken up into small pea-sized pieces.
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.
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.
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
Bloom gelatin in a small dish by adding water.
Combine pumpkin puree, vanilla extract, maple syrup, cinnamon and ginger over medium heat, then whisk in tapioca starch and a pinch of sea salt
Add in bloomed gelatin and whisk quickly and continuously to combine into a smooth mixture
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