If there’s going to be one recipe I blog about this Thanksgiving, it’s going to have to be pie. Pumpkin pie. Last year it was Sweet Potato Pie Cheesecake, and it was a hit, so I based this recipe on that one. No use reinventing the wheel. Now I’ve tried a lot of AIP pie crusts and I really can’t think of one that is very memorable or tasty. I love how this one is a little more rich than a traditional bland, flaky pie crust.
It’s graham cracker-y in flavor which adds more depth of flavor to the pie and brings out the fall spice-y notes in it. It also couldn’t be easier to throw together!
Be sure to use Bob’s Red Mill Coconut Flour. Other brands may result in a different texture crust. You can use a homemade Pumpkin Pie seasoning if strict AIP, or use Primal Palate Pumpkin Pie Spice seasoning which contains nutmeg (not AIP; mace is the nutmeg replacement on AIP), which is what I used because it’s delightful.
The filling is legit pumpkin pie, a little sweeter than most of my treats, but hey it’s the holidays. I’m not about deprivation at the holidays – that’s plain silly. All in all, you’ll only be eating 1 tablespoon of sweetener per slice, and if you share it with 7 friends, that’s one slice for each of you crazy kids. This is a no-bake filling because I have a fear of baking and not taking things out at the right time. So I don’t bake anything except cookies and pie crust because it’s easy to tell when those are done.
Happy Thanksgiving to you, my lovely friends! I have a freakin’ adorable baby smiling at me from across the room, so I’m shutting this computer down to go roll around on the floor with her like any self-respecting mom does. Enjoy all the delicious food and company this week/weekend!
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AIP Pumpkin Pie
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 8 slices 1x
Ingredients
Graham Cracker Crust:
- 1/2 cup + 2 tbsp coconut flour
- 2 tbsp arrowroot starch
- 2 tbsp coconut sugar
- 1 tbsp grassfed gelatin
- 1 tsp ground cinnamon
- 1/4 tsp baking soda
- 1/4 tsp fine sea salt
- 1/2 cup softened coconut oil (not melted or solidified)
- 2 tbsp raw honey
Pumpkin Pie Filling:
- 15 ounces pumpkin puree
- 1/3 cup softened coconut oil
- 1/3 cup softened coconut butter
- 1/3 cup raw honey
- 2 1/2 teaspoons Primal Palate Pumkpin Pie Spice* (see notes for AIP)
- 1/4 tsp fine sea salt
- 4 teaspoons gelatin
- 2 tablespoons hot water
Instructions
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Preheat oven to 325 degrees F with a rack in the middle of the oven.
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Make the crust: In a medium mixing bowl, whisk together the dry ingredients. Stir in the coconut oil and honey until well combined and a wet dough forms. It will be slightly sandy in texture.
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Spoon the dough into the center of a greased 9-inch glass pie plate. Place a sheet of parchment paper over the dough and use it to assist you in pressing the dough evenly into the bottom and halfway up the sides of the plate (no more than ¾-inch up). Take your time to ensure the dough is of even thickness throughout the bottom and sides for the best results.
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Bake for 12 to 13 minutes until the crust is medium golden brown. Let cool while you make the filling.
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Prepare the filling by blending all filling ingredients except the gelatin and hot water in a food processor until smooth.
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In a small bowl, vigorously whisk the gelatin with the hot water until smooth and frothy. Add to filling mixture and blend briefly until well combined.
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Spoon and spread the mixture evenly into the pie crust.
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Refrigerate for at least 2 hours or overnight until set.
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Serve with coconut whipped cream or ice cream, if desired.
Notes
For AIP pumpkin spice seasoning: 1 tsp ground cinnamon + ½ tsp ground mace +1/2 tsp ground ginger
Nutrition
- Serving Size: 1 slice
25 Responses
This was a cinch to make and hit the spot for my AIP Thanksgiving! Thank you!
I am so glad to hear that, Megan! Happy Thanksgiving!
Can the crust be reworked into graham crackers? 🙂
I would think it could – you may need to increase cooking time!
What is coconut butter compared to coconut oil ? What brand preferred?
I like Artisana brand – it’s pureed coconut meat while the oil is just the extract oil from the coconut.
Have you ever tried to sub agar agar for the gelatin and had success?
I have not but I know others have!
I forgot to combine the gelatin with the water to make it frothy before adding to the puree. Do you think I am in trouble?
Did it still set, Gina?
Do you think I could sub the honey for pure maple syrup? I’m trying to avoid high FODMAPs.
Yes!
I made this yesterday and it was a hit. I will definitely make again and again.
This is a fabulous recipe. It really makes a superior pumpkin pie. I found it worked best with 1.5 times the amount of filling, and discovered that omitting the gelatin makes the filling fluffier, smoother and altogether yummier. Extra benefit: minus the gelatin, you can feed your vegan family and friends. Either way, this pie is a game changer. I am so thankful to have stumbled upon it.
Thank you so much for this feedback – I will try it this way as well and I can see how omitting the gelatin would lend a fluffier pie! And who can say no to more filling? 🙂
My crust turn out super hard. I couldn’t hardly get it off the pan. I did forget to grease the pan first. Would that be the problem or did I flatten the crust too much and make it too hard from pressing? What do u think?
Likely a mix of both! The crust should be softer like a graham cracker crust. Oven temperatures vary too so your oven may run hot!
Made this for Thanksgiving, everyone loved it, even those who do not have food restrictions. It’s getting a fresh print to go into my recipe binder and will be made many more times.
★★★★★