Pumpkin Pie (Paleo, AIP)
Prep time
Cook time
Total time
A delectable pumpkin pie with a scrumptious pie crust that is gluten free, dairy free and nut free!
Recipe type: Desserts
Cuisine: AIP
Serves: 8
For the crust:
  • 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

Making the filling:
  • 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)
For the crust:
  1. Pre-heat oven to 325 F.
For the crust:
  1. Mix coconut flour, arrowroot flour, salt and baking soda together in a medium bowl.
  2. Add the melted palm shortening (or coconut oil), maple syrup and vanilla. Stir using a spoon.
  3. 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.
  4. Press into a 9-inch pie plate. Pierce the bottom with a fork.
  5. Bake at 325 degrees for about 15-18 minutes until the crust is golden around the edges.
  6. Take out of the oven and let cool for 15-20 minutes before adding filling on top.
To make pumpkin filling:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Recipe by Cook2Nourish at https://cook2nourish.com/2020/11/pumpkin-pie-paleo-aip.html