Are you ready for Thanksgiving? 2020 has been a whirlwind for sure and we still don’t have an end in sight for COVID. But hopefully, the next year will bring some positive news! We all need to thank all the medical and health care professionals across the world who are fighting this battle on the front lines. Let us pray for everyone’s health and safety and be positive about the future.
This Pumpkin Pie is sure to lift your spirits and make you happy! I made this last week for my AIP cooking demo class! The family loved it. I actually ended up with two pumpkin pies at home since I was experimenting with two different crust recipes before the class! No one complained about the extra pie lol although we still have a bit more of the pie left. So just for a change I think I will make apple pie for thanksgiving 🙂
So this crust is super delicious and the best part is that it is so easy to put together! No rolling or refrigeration required! I have made this pie crust before several times and I just tweaked it a tiny bit and it came out perfect. I also made a quick ‘fondant’ using the frosting recipe by Mickey from her Pumpkin Cake recipe and decorated my pie with tiny blobs of it … I thought that made it super cute:) Btw, if you are looking for a coconut free pie recipe, the Pumpkin Cake recipe is coconut free so check that out!
- ½ cup coconut flour
- 2 tbsp. arrowroot flour
- ⅛ tsp salt
- ⅛ tsp baking soda
- ½ c coconut oil, melted (or palm shortening)
- 1 tbsp. maple syrup
- 1 tsp vanilla extract
- 3 tbsp. cold water
- 1 can (15 oz ) or 1 ¾ cups organic pumpkin puree (or homemade pumpkin puree)
- 1 tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp ground nutmeg (omit for elimination phase AIP)
- ¼ tsp sea salt
- 1 tbsp arrowroot flour
- ¼ cup plus 2 tbsp maple syrup (you can add more if you prefer sweeter)
- ¾ cup coconut cream (or coconut milk)
- 1 tbsp grass fed gelatin (I use Great Lakes brand)
- Pre-heat oven to 325 F.
- Mix coconut flour, arrowroot flour, salt and baking soda together in a medium bowl.
- Add the melted palm shortening (or coconut oil), maple syrup and vanilla. Stir using a spoon.
- Then add in the 3 tbsp. of water and stir. The mixture will begin to thicken now and move to become more of a dough like consistency.
- Press into a 9-inch pie plate. Pierce the bottom with a fork.
- Bake at 325 degrees for about 15-18 minutes until the crust is golden around the edges.
- Take out of the oven and let cool for 15-20 minutes before adding filling on top.
- In a large mixing bowl, add all the filling ingredients except the coconut cream and gelatin. Stir well to mix and make sure the arrowroot flour is mixed without any lumps.
- In a medium size sauce pan, add the coconut cream (or coconut milk). Sprinkle the gelatin all over it on top and mix using a fork to get all the gelatin wet. Let sit for 5 minutes.
- Place the sauce pan on the stove and heat on low heat. As the mixture heats up, keep stirring using a spoon until you see a smooth mixture and no clumps of gelatin. All the gelatin needs to be dissolved completely.
- Now add the pumpkin mixture into the sauce pan and keep heating on low heat for about 2-3 minutes stirring continuously and then turn the heat off.
- After your baked pie crust has cooled, pour the above filling (while still hot) onto the pie dish with the crust. Cover loosely with foil and place in the refrigerator to set for at least 3 hours.
Hi Indu! Thank you for this Thanksgiving pumpkin pie recipe (we have the early one here in Canada)! Question: the ingredients don’t include baking soda for the crust, but the instructions say to add some… how much baking soda should we add, if at all? Looking forward to trying this out!
Good question. That was an oversight…I have edited the recipe now. It’s a tiny amount of soda. Hope this turns out well for you. Happy thanksgiving!