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.
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!
ThePaleoMom Workshop & Masterclass
Feel like you were in the room with instant digital access to 15 hours of seminar on a wide range of relevant topics:
•how to evaluate scientific studies•
•therapeutic diet and lifestyle•
•gut barrier and microbiome health•
•healthy and sustainable weight loss•
•and much more!!!!•
Prep Time: 15 minutes
Cook Time: 30 minutes (plus 4 hours in the fridge for the filling to set)
Serves: 8
Ingredients (Crust):
- 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.
20 Keys to Success on the Autoimmune Protocol
Hi! Is there a sub for the sweet potato flour? Even if it’s not AIP? It’s a bit pricey for ordering online and pretty much impossible to get where I live (Puerto Rico). Thanks!
There isn’t a sub, but Sarah has a couple of other pie crust recipes you could use. There is a pie crust recipe with her Paleo Pumpkin Pie and the Apple Pie. -Kiersten
What does bloom gelatin in coconut cream mean?
Pour the gelatin into the coconut cream and let it sit for several minutes before adding it into the other ingredients. -Kiersten
This filling is delicious! The texture when chilled is a little smoother than traditional pumpkin pie filling made with eggs. Another (easy) crust option for those who can tolerate nuts is the “Cinnamon Cookie Pie Crust” from the Comfy Belly website — pairs really well with this filling.
I’ve got multiple recipes I want to put on paper! What happened to the print-friendly button?
We are still making some changes to the new website and will hopefully have better functionality in that aspect in the near future. -Kiersten
what does AIP mean…I’m new to all this. The pumpkin pie is fabulous! Thank you
AIP stands for the Autoimmune Protocol. -Kiersten
Still waiting for that PRINT button. . .
I can’ t find sweet potato flour in Italy but would sub for chestnut flour.
Do you have substitute suggestion for palm shortening for this recipe?
If you can tolerate butter, that would likely be your best substitute, but that of course would make it not AIP friendly. Lard would likely also work, and that would still be AIP. -Kiersten
Wow!! This recipe looks fantastic. Thank you for sharing it. I wanted to ask you about mace. What brand would you use please. I never use it before and I would like to purchase a good brand.
Thank you! ?
Frontier sells a high quality organic mace, however just the regular McCormick mace should work fine. -Kiersten
Thank you Kiersten ?
Is there a substitute for the coconut cream? Coconut does not agree with me. Thanks!
Do you need to be strict AIP? If so, there’s not much that could substitute for it. However, if you tolerate some nuts or even dairy you could likely substitute it with nut milk (the thicker/fattier the better) or with heavy cream. -Kiersten
Can I use arrowroot flour instead of tapioca flour?
Thanks
That would likely work just fine! -Kiersten
So, I add the entire can of coconut milk, or just the white stuff off of the top? I just took the top bit, but there are lots of white floaties that I can’t get out. I wish Sarah would remember that not all of us AIPers are used to baking. I had no idea what coconut cream was and I still don’t know if I am making the recipe correctly. I simply don’t have money to blow! Please explain things like “bloom gelatin” within the recipe if you can. It saves us a step of having to ask or research when we are trying to cook in a time crunch.
Okay, once I got past the coconut cream issues, all seems fine. I like that this recipe does not require cooking the filling, which keeps the crust crisp. One tip and that is to strain the can of coconut milk in a tight mesh strainer. That’s how I got all the floaties out of the coconut water. Hope this tip helps others and thanks for the recipe!