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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)

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


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.


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


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. 


* 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