Pumpkin pie is my absolute favorite Fall dessert. It’s one of those seasonal foods that I start craving around Canadian Thanksgiving in early October, and it’s a treat I enjoy all the way through Christmas! In my pre-Paleo days, I was well-known among my friends and family for making The Best pumpkin pie. It was nearly famous, and I was pretty proud of my recipe! I’ve recreated it in faithfully in The Best Paleo Pumpkin Pie, but this version is my AIP spin on that classic!
This recipe relies on Sweet Potato Flour for a crust base. It creates a perfect texture when combined with a little tapioca flour. The filling is extra creamy, too, thanks to a combination of coconut cream and gelatin. This pie is THE pie for you if you want a traditional dessert that’s AIP as an afterthought.
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As an alternative AIP pie crust, you can use the cassava flour-based version from my AIP Apple Pie recipe, following the instructions below for pre-baking the crust!
And of course, if you really want to follow my family traditions, I recommend you try it for breakfast! LOL!
Prep Time: 15 minutes
Cook Time: 30 minutes (plus 4 hours in the fridge for the filling to set)
Serves: 8
Ingredients (Crust):
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- 1/2 cup tapioca flour
- 1/2 cup sweet potato flour (I used Zocalo)
- 1/4 teaspoon salt
- 1/4 cup palm shortening
- 1/3 cup pumpkin puree
- 2 teaspoon vanilla
Ingredients (Pie):
- the rest of the can of pumpkin puree, 1 1/3 cups
- 1 cup coconut cream (about 1 can full fat coconut milk)
- 1 teaspoon vanilla
- 4 teaspoon gelatin
- 2 tablespoons honey
- 3 tablespoons maple syrup
- 1 teaspoon cinnamon
- 2 teaspoons ginger
- 1/2 teaspoon mace
- 1/4 teaspoon cloves
- 1/4 tsp salt
- 1 crust from above
Directions (Crust):
- Preheat the oven to 350.
- Work all ingredients into a dough.
- Press into a 8” shallow pie plate, spring form cake pan, or silicone round cake pan mold.
- Poke all over with a fork, even the sides.
- Bake for 28-30 minutes, until starting to brown.
Directions (Pie):
- Bloom gelatin in coconut cream.
- Heat all ingredients except pumpkin puree in small saucepan over medium heat until just starting to simmer and gelatin is dissolved.
- Add pumpkin puree, and remove from heat. Let cool until crust is out of the oven.
- Pour into crust. Refrigerate until set, at least 4 hours.
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