AIP Pumpkin Pie (the best I’ve ever had!)

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!

95 reviews

AIP Pumpkin Pie

Prep Time 00:20 Cook Time 00:00 Serves 8 slices

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

Directions

  1. Preheat oven to 325 degrees F with a rack in the middle of the oven.
  2. 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.
  3. 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.
  4. Bake for 12 to 13 minutes until the crust is medium golden brown. Let cool while you make the filling.
  5. Prepare the filling by blending all filling ingredients except the gelatin and hot water in a food processor until smooth.
  6. 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.
  7. Spoon and spread the mixture evenly into the pie crust.
  8. Refrigerate for at least 2 hours or overnight until set.
  9. Serve with coconut whipped cream or ice cream, if desired.

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Recipe Notes

For AIP pumpkin spice seasoning: 1 tsp ground cinnamon + ½ tsp ground mace +1/2 tsp ground ginger

 

Paleo Pumpkin Blondies (Paleo/AIP/Vegan)

I released a Christmas cookie (these AIP Snowball Cookies) last week but wanted to also make a pumpkin treat for you guys too!

 

These pumpkin blondies are dense, moist, cake-like & made with tons of whole foods like plantain, pumpkin, dates, and coconut butter. They’re the best when served from the fridge smeared with creamed maple syrup, also known as Maple Butter.

 

The Maple Butter linked here is my favorite store-bought, but you can also make your own using this method by Oh She Glows.  Have you had “maple leaf cookies” from Canada? Maple Butter is like the cream inside those cookies but more smooth and spreadable like almond butter. It’s THE BEST. And it takes these blondies to the next level! Without the Maple Butter they are more like a dense, yummy pumpkin bread.

 

 

 

Enjoy these naturally-sweetened “blondies” without inflammatory flours or processed sugars! Even add chocolate chips for pumpkin chocolate blondies!

 

 

20 reviews

Paleo Pumpkin Blondies

Prep Time 00:15 Cook Time 00:30 Serves 9 to 12

Ingredients

Directions

1. Preheat oven to 350 degrees. Line the bottom of an 8x8 inch glass dish with parchment paper.
2. Combine dates in food processor until a paste forms. Add plantain, pumpkin, coconut oil, coconut butter, and maple syrup to the processor and combine well.
3. Add remaining ingredients to the processor and process until a smooth, dense batter forms.
4. Spoon and smooth the batter into the prepared pan. Bake for 30 minutes until golden brown and the top has formed a nice crust.
5. Using the parchment paper to assist you, transfer the blondies to a wire rack to cool completely in the refrigerator. You may also cool on the countertop, but this will be take longer. Cut into squares.
6. If desired, frost blondies with Maple Butter - highly recommend this!

 

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35 Fall-Themed AIP Dessert Recipes [Paleo/AIP]

 

 

 

I recently told my husband I am anxiously awaiting the first hint of fall weather in Texas. It may not happen for at least another month but a sweaty girl can dream. I said, “There’s nothing a woman doesn’t enjoy more than whipping the windows open on the first day of cool weather and just [expletive] baking a pie.” Right!? Even if you don’t like baking (I don’t) that first hint of crispness in the air has me searching for my apron and rolling pin and pretending I’m Julia Child.

 

It’s almost like until that weather hits, I won’t be able to make a successful baked goods recipe for you guys. I’ve tried 3 times in the past 2 weeks to make a fall-themed AIP cookie, and they ain’t working out. In fact, they’ve all gone straight to the garbage. Didn’t even need to try them, I could tell they were awful. I figured out it was the fault more of a new brand of coconut flour I am trying from King Arthur. I don’t recommend it obviously. It’s fine and gritty and terrible for AIP baking. It may be better for traditional baking recipes where you use coconut flour in small amounts and not as a main flour. Fair warning, my friends. 

 

After my 3 baking fails, I did some searching for existing fall-themed baked goods recipes from my AIP blogging friends and stumbled upon a crap ton. Maybe the world doesn’t need one more pumpkin or cinnamon flavored AIP cookie, especially since these lovely ladies have already done all the hard work in providing cookies, panna cotta, fudge, bars, tarts, buns and more!

 

So, my dears, whether it’s cool enough to open up those windows or not, it’s pumpkin season and celebrations should not be delayed! These recipes would also double as Thanksgiving and Christmas desserts, so bookmark them or Pin them or print them or take a mental picture because they’ll come in handy all season.

 

And make sure to thank all these ladies for their hard work because a decent AIP baked good is nothing but magical!

 

Be sure to check out my recommended baking products below. They are trustworthy brands that give a consistent result. I prefer Bob’s coconut flour to other varieties I have tried because it’s the lightest, fluffiest, and least gritty of them all. Artisana coconut butter is the smoothest, whereas Nutiva is a little more dense and dry. And Spectrum palm shortening is also my favored brand because it can be found in most health food stores and always on Amazon!

 

 

  1. Pumpkin Spice Granola by Grazed & Enthused
  2. Maple Caramel Fudge by Grazed & Enthused
  3. Skillet Apple Crumble by Grazed & Enthused
  4. Sweet Potato Pie Cheesecake by Grazed & Enthused
  5. Rustic Apple Cinnamon Rolls by Grazed & Enthused
  6. Pumpkin Roll with Cinnamon Molasses Spread by Grazed & Enthused
  7. Upside Down Gingerbread Pear Cake by Eat Heal Thrive
  8. Ginger Chai by Eat Heal Thrive
  9. Maple Pumpkin Panna Cotta with Gingered Pears by Eat Heal Thrive
  10. Citrus Baked Bananas by Eat Heal Thrive
  11. Caramel Banana Bread Pudding by Eat Heal Thrive
  12. Cran-Apple Gingerbread Crumble by Eat Heal Thrive
  13. Shortbread Cookies by Eat Heal Thrive
  14. Pumpkin Mousse by Eat Heal Thrive
  15. Pumpkin Pie Squares by Eat Heal Thrive
  16. Honey Apple Tartlets by Predominantly Paleo
  17. Spooky AIP Halloween Cookies by The Foodie Teen via Predominantly Paleo
  18. Paleo Pumpkin Empanadas with Salted Caramel Drizzle by Predominantly Paleo
  19. Molasses Spice Cookies by Beyond the Bite
  20. Cranberry Chocolate Truffles by Beyond the Bite
  21. Spiced Pumpkin Pie by Beyond the Bite
  22. Frosted Cinnamon Buns by Beyond the Bite
  23. Spiced Carrot Mini Muffins by Beyond the Bite
  24. Salted Caramel Hot Chocolate by Sweet Potatoes and Social Change
  25. Chewy Pumpkin Spice Breakfast Cookies by Sweet Potatoes and Social Change
  26. Acorn Squash Honey Custard by Sweet Potatoes and Social Change
  27. Apple Pie Bars by Sweet Potatoes and Social Change
  28. Pumpkin Panna Cotta with Gingersnap Macaroon Crust by Sweet Treats
  29. Classic Apple Pie by Mickey Trescott
  30. Pumpkin Spice Cake with Gingersnap Crust by Mickey Trescott
  31. Apple Cinnamon Mini Muffins by Cook it up Paleo
  32. Paleo Pumpkin Bars by Cook it up Paleo
  33. Pumpkin Bars by AIP Lifestyle
  34. Pumpkin Spice Thumbprint Cookies by A Girl Worth Saving
  35. AIP Pumpkin Mug Cake by A Girl Worth Saving

BONUS: Perfectly Pumpkin-Spiced Gummies by Joanna Frankham

Pumpkin Roll | Cinnamon Molasses Spread [AIP/Vegan]

I can only think of one thing that American women like more than pumpkin – Channing Tatum’s bum. It’s sort of shaped like a pumpkin, so I guess this makes sense. This was a fun recipe to make, and it may look intimidating because of the siwrly bits and roll-y part, but if I can do it – the woman who managed to give herself second degree burns with splattering soup, drop butter all over the floor, and flip her cutting board over on top of the butter in a matter of 3 minutes on Sunday night- then you can do it. Definitely make the Cinnamon Molasses Spread to go with the rolls because it provides a light sweetness (since there is no sweetener in the recipe), and more complex flavor. It always bugs me when we go to nice restaurants with well-composed plates with multiple components and my husband eats them all individually. I always softly scream (since we are in public) “That is NOT what the chef intended!! Honor his vision!!”For anyone with a tapioca sensitivity, you can sub the 2 T for arrowroot flour. These taste even better the second day once the flavors have melded, so try to save one for tomorrow. Pumpkin Roll with Cinnamon Molasses SpreadMakes 6-8 servings |Ready in 1 hour 10 minutesPumpkin Cake1 15 oz can organic pumpkin1 T palm shortening, room temperature1/3 cup + 2 T coconut flour2 T tapioca starch2 tsp cinnamon1 tsp ground ginger3/4 tsp ground mace1 tsp baking sodaFrosting½ cup palm shortening2 T orange juice1/2 tsp ground ginger1 vanilla bean, seeds only*  (For AIP: Omit the vanilla bean!)Cinnamon Molasses Spread1 T blackstrap molasses1 T coconut oil, melted1 T coconut butter, melted½ tsp cinnamon

  1. For Cake: Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Whisk together all dry ingredients in a bowl. Add pumpkin and palm shortening to a larger bowl and mix well.  Then stir in dry ingredients until evenly mixed.
  2. Place dough onto parchment and using your hands form a rectangle 10 inches long and 7 inches wide, about 1/8 inch thick. Bake for 18 minutes until cooked through. Remove from oven and let cool by placing in refrigerator for 30 minutes. This is an important step to ensure the success of rolling the cake.
  3. For Frosting: While cake is cooling, whip Frosting ingredients together using a hand mixer in a deep bowl (to prevent splattering) and set aside.
  4. For Spread:  In a separate small bowl, stir Cinnamon Molasses Spread ingredients together. Set aside.
  5. Assemble Roll: Once cake has cooled, spread frosting evenly over the entire surface using the back of a spoon. It will be a fairly thin layer.
  6. Starting at the short end closest to you, use the parchment paper to assist you in rolling the cake carefully until you reach the other side. Place seam side down. Note: If the cake cracks or breaks at any point, it should be easy to re-seal it with your fingers, since the cake is dense and moist.
  7. Slice into 6-8 pieces and serve with a dollop of Cinnamon Molasses Spread. Served best at room temperature or cold. Exceptionally tasty the next day once the flavors have had time to incorporate. Store covered in the refrigerator for 3-4 days.