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!
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.
Melissa says
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!
Kiersten Peterson says
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
Beth Marcou says
What does bloom gelatin in coconut cream mean?
Kiersten Peterson says
Pour the gelatin into the coconut cream and let it sit for several minutes before adding it into the other ingredients. -Kiersten
Jessica says
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.
Andrew says
I’ve got multiple recipes I want to put on paper! What happened to the print-friendly button?
Kiersten Peterson says
We are still making some changes to the new website and will hopefully have better functionality in that aspect in the near future. -Kiersten
sue says
what does AIP mean…I’m new to all this. The pumpkin pie is fabulous! Thank you
Kiersten Peterson says
AIP stands for the Autoimmune Protocol. -Kiersten
Cecilia says
Still waiting for that PRINT button. . .
andrea says
I can’ t find sweet potato flour in Italy but would sub for chestnut flour.