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!
AIP Pumpkin Pie
- 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
- Preheat oven to 325 degrees F with a rack in the middle of the oven.
- 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.
- 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.
- Bake for 12 to 13 minutes until the crust is medium golden brown. Let cool while you make the filling.
- Prepare the filling by blending all filling ingredients except the gelatin and hot water in a food processor until smooth.
- 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.
- Spoon and spread the mixture evenly into the pie crust.
- Refrigerate for at least 2 hours or overnight until set.
- Serve with coconut whipped cream or ice cream, if desired.
For AIP pumpkin spice seasoning: 1 tsp ground cinnamon + ½ tsp ground mace +1/2 tsp ground ginger