Classic Paleo Pumpkin Pie (Grain-Free, Nut-Free)

Classic pumpkin pie made grain-free and paleo with a buttery cassava crust, vanilla-scented filling and a festive ginger and orange topping.

Classic Pumpkin Pie Paleo Grain-Free

You, me, we cannot celebrate Thanksgiving without pumpkin pie. In fact, I’ve gone far too many years celebrating without pumpkin pie due to food allergies. I don’t recommend it.


This year, your addition to the family table can be this grain-free and Paleo Classic Pumpkin Pie. It’s made with a simple ice water cassava flour and butter crust and a flavorful homemade pumpkin pie filling. No underwhelming pumpkin pie flavors here!

Most recipes call for 2 teaspoons of pumpkin pie seasoning. Instead of using store-bought seasoning, you can easily create your own with high-quality and flavorful organic spices like cinnamon, ginger, nutmeg and allspice. This recipe uses over 3 teaspoons of spices to kick up the flavor a bit.


I have also added the seeds of a scraped vanilla bean to this recipe for REAL vanilla flavor. You can find a single vanilla bean in a glass jar in the spice aisle at most grocers. They are worth the price, but if you can’t find it, use 1 teaspoon vanilla extract instead. I may cry a little, but you’ll never know.


What does homemade Pumpkin Pie filling include?

  • Canned or homemade pumpkin pie puree

  • Maple sugar – adds a caramel depth of flavor you won’t get elsewhere

  • Coconut cream – most pies use evaporated milk or heavy cream – scooped from 1 or 2 cans of refrigerated coconut milk

  • Vanilla bean – for a more authentic vanilla flavor but you can also use 1 teaspoons vanilla extract in it’s place

  • Grated orange zest – for a light citrus hint and something a little different

  • Salt – helps bring out the sweetness and spices

  • Spices like cinnamon, ginger, nutmeg and allspice

  • Eggs – I use both whole eggs and just a yolk for extra creaminess


Classic Pumpkin Pie Paleo Grain-Free Gluten-Free

Is it easy to make your own pie crust? 

Yes! It really is! This pie crust contains just a few ingredients: grain-free cassava flour, salt, butter and ice water (a bowl of water with ice in it to keep cold).


Cassava flour performs the closest to gluten flour in pie crusts among the grain-free flours. Hand-rubbing the butter in creates delicate flakes, while the ice water keeps the dough cold for the flakiest crust. The crust won’t be as flaky as a traditional gluten pastry crust, but your tummy will be much happier.


You’ll need the most finesse and attention to detail when rolling out the crust and flipping it evenly into the pie dish.


If you want enough crust for crimped edges and extra crust to bake into decorative pie toppings, then multiply the crust recipe by 1.5x.


Classic Pumpkin Pie Paleo

You can see how the maple sugar browns nicely – adding an extra depth of flavor. Maple sugar is sweeter than brown sugar which is why this recipe uses a lower amount compared to traditional pumpkin pie recipes.


How far in advance should you make pumpkin pie?

This recipe takes a little extra time to set because of the extra egg yolk and coconut cream. You’ll want to start your pie in the oven at least 6 hours before serving. Pumpkin pie is best served cold or barely room temperature, not warm! If Thanksgiving dinner is at 4 pm, you’ll want to get your pie in the oven by 10 am at the latest or simply make it the night before!


What can I top pumpkin pie with?

In this recipe I use finely diced crystallized ginger for a spicy kick and orange zest for decoration. Add a big dollop of homemade or Reddi Whip Coconut Whipped Cream plus a little extra sprinkle of maple sugar for texture and decoration!





AIP Pumpkin Pie

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!

108 reviews

AIP Pumpkin Pie

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


  • 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


  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.


Recipe Notes

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


Thanksgiving Stuffing Delicata Squash (Paleo/AIP/Whole30)

I created this recipe 2 holiday seasons ago and included it in a limited edition AIP cookbook that is no longer for sale… which means now I get to share it with you guys for free! It features 3 of the best things in the world: Thanksgiving stuffing, delicata squash, and stuffing stuffed inside of delicata squash.
It’s the shiz & makes a ton. You can cut the recipe in half if you just want to serve 5 people instead of 10. It would make for either a very hearty side dish or a lighter main course with a salad on the side. May I suggest the Toasted Coconut  & Fig Kale Salad from The Healing Kitchen?
I started packing up our place today. So many memories in just a little over a year here. If you’ve been following me for some time, you know that I moved to Chicago –> Atlanta –> Florida –> Chicago –> Austin –> now back to Florida in the last 3 years. I was hoping a move to California or another large American city would have taken place before we settle back in Florida. Alas, we realize we need extra help with Grace. This Mama needs more than 45 minutes a day to herself so she can go back to work!
I decided to stay at home for the first 6 months first and foremost to establish the strongest bond and breastfeeding relationships possible with Grace. Second because childcare costs are ridiculous. I’m going to rant for a quick sec and say anyone who says admonishing or negative comments about stay at home moms have CLEARLY never been a stay at home mom. I actually hear the most negative comments coming from other moms which breaks my heart! I’m so thankful I am fortunate enough to be able to stay at home and have support from my blog readers to make that possible. I realize that many working moms do not have this choice, and I can’t imagine how hard it is to leave your baby home each day. Which is to say, always do what’s best for you and your family and not what you think pleases others.

These Thanksgiving Stuffed Delicata Squash have all the savory holiday flavors you love without any of the dairy or bread!

12 reviews

Thanksgiving Stuffing Delicata Squash

Prep Time 00:15 Cook Time 00:45 Serves 10


  • 5 medium delicata squash, sliced in half lengthwise, seeds removed
  • 8 slices uncured bacon
  • 3 stalks celery, finely diced
  • 1 organic apple, finely diced
  • 2 lb grass-fed ground beef
  • 1/3 cup finely chopped sage
  • 1 1/2 tablespoon finely chopped rosemary
  • 2 tsp dried oregano
  • 2 tsp coconut flour
  • 2 tsp ground cinnamon
  • 2 1/2 tablespoons coconut aminos
  • 2 1/2 tsp coconut vinegar or apple cider vinegar
  • 2 tsp lemon zest
  • 3/4 tsp sea salt


  1. Preheat oven to 400 degrees. Place squash cut-side down on parchment-lined baking sheets. Bake until easily pierced with a fork and the flesh can be easily pulled away from the skin, about 35 minutes. Remove squash from the oven once cooked through. Turn over so the cut side is now facing up. Once cool enough to handle, remove flesh with a spoon to a bowl, being sure not to rip the skin.
  2. In a large pan, cook the bacon on medium heat until crispy on both sides and the fat is rendered. Chop bacon and set aside. Strain bacon grease into a container for later use, leaving 1 tsp to coat the pan.
  3. Add celery and apple to pan, stirring until the apple begins to brown, about 2-3 minutes.
  4. Add ground beef to pan and break up with a wooden spoon into small pieces as it browns. Once the beef is almost cooked through, add the chopped sage and rosemary, coconut flour, cinnamon, oregano, coconut aminos, vinegar, lemon zest, and sea salt, and mix well. Now stir in the squash flesh until it is evenly distributed with the beef mixture.
  5. Lower oven temperature to 350 degrees. Spoon mixture back into squash halves, top with chopped bacon and bake for an additional 10 minutes. Serve warm.


Instant Pot Turkey & Gravy (Paleo/AIP/Whole30)

instant pot turkey and gravy


Well, well, well. The Instant Pot to the rescue again. Is there anything this thing can’t do? The day I can make ice cream in my Instant Pot is the day I give away every other appliance I own. 


To celebrate the release of The Paleo AIP Instant Pot Cookbook, which is a collection of over 140 recipes from 37 of the best AIP bloggers (including 5 recipes from myself), I am releasing an early holiday-inspired IP recipe! Does anyone else start craving Thanksgiving food early in the season? I don’t see why we only eat such a nourishing meal one time a year. Pastured turkey, bone broth and vegetable-based gravy, roasted root vegetables, and beautiful fall salads.. hello!?


I think EVERY week should be Thanksgiving. Some say it wouldn’t be as special, but I’d rather have my turkey & gravy multiple times a year and wean the special out of the main event. It’s not like I’d be eating pumpkin pie every week, but wouldn’t that be fun?I don’t know about you guys but I’m already planning my Thanksgiving menu. We are celebrating a couple weeks early in Omaha, so on true Thanksgiving it’ll just be our little 4-person household. Rafael counts as a person, and he gets his own plate too. I don’t want to spend all day in the kitchen for just us 4, so I’ll be making a lot of food in the Instant Pot.


This turkey and gravy has all the classic flavors of our favorite holiday staple, except instead of 3 or 4 hours, it only cooks for 20 minutes! The gravy is based off my AIP Chicken n’ Gravy but thinner and has a bit of a different flavor profile (bay leaf, onion) and made from sweet potato. It thickens as it cools, so even if it looks a little thin right in the blender, let it cool just a bit for the perfect consistency.


I used skinless, boneless turkey breast, which is the driest part of the turkey. When covered in gravy, it’s nice and moist and tender. By itself, it is drier than turkey thighs. You COULD brine the turkey for 24 hours in a salt-water brine before cooking in your Instant Pot. I’ll be doing that for Thanksgiving, but even without the brine, it’s still moist enough.


No time for a full-on turkey dinner?!

This 20-minute Turkey & Gravy is a perfect fix!



InstantPot Turkey & Gravy

Prep Time 00:15 Cook Time 00:20 Serves 4


  • Gravy:
  • 2 cups diced yellow onion
  • 1 1/4 cup diced peeled white sweet potato
  • 1 cup homemade bone broth
  • 1 bay leaf
  • 1/2 sprig rosemary
  • 1/2 teaspoon sea salt
  • Turkey:
  • 2 pounds skinless, boneless turkey breast (or breast and thigh combo)
  • 2 teaspoons dried thyme
  • 1 teaspoon dried parsley
  • 1 teaspoon sea salt
  • 1/2 teaspoon dried rubbed sage
  • 1/2 cup homemade bone broth
  • 1 bay leaf


  1. Make the gravy: Add all ingredients for gravy to Instant Pot insert and seal the lid. Set the manual cook time for 5 minutes. When the timer is up, manually release the pressure. Using oven mitts or a thick towel, pour all of the contents of the pot into your blender. Puree on high speed until smooth. Set aside. It will thicken slightly as it cools a bit while you make the turkey.
  2. Make the turkey: Season the turkey on all sides with thyme, parsley, sea salt, and sage. Place in Instant Pot insert in a single layer, if possible. Pour broth around turkey and lay bay leaf on top. Set to cook using Poultry setting (15 minutes).
  3. Serve: When timer is up, manually release the pressure. Slice into 1/2-inch to 1-inch thick slices and serve with gravy.


Turkey Stuffing Stew (Paleo, AIP, Gluten-Free)

turkey plantain stew


This one-pot Turkey Stuffing Stew tastes just like the holidays! It’s Paleo, AIP, Whole30 and gluten-free to boot. The perfect solution when you’re craving Thanksgiving and it’s not November!


I’ve been craving Thanksgiving stuffing like it’s the third week of November. It’s not. While I could make a whole Thanksgiving feast any day of the year, it takes away from the specialness of that ONE nostalgic day. Instead, I turned my craving into a nutrient-packed Turkey Stuffing Stew. It’s full of rich and salty flavors and tender cooked plantain in place of the croutons.


It’s savory, comforting and filling. Everything you love about Thanksgiving in one bowl! Well, except the pumpkin pie.


If I had to design my perfect Thanksgiving menu, it most certainly would include a double recipe of stuffing. Making grain-free stuffing can be challenging, if you’re trying to recreate the “bread” component. Instead I use starchy unripe green plantains that cook in the broth until tender. Cooked green plantains take on an almost dumpling-like texture. And I have to say they’re ridiculously addicting.


We’re a big fan of plantains in this house. Here are some other ways you can utilize plantains in your gluten-free kitchen.

  1. Cinnamon Plantain Fritters
  2. Plantain Chips & Avocado Dip
  3. Healing Ginger Chicken Soup



  • Onion

  • Parsnips

  • Celery

  • Beef, chicken or turkey broth

  • Ground turkey breast

  • Dried thyme and parsley

  • Fresh rosemary

  • Bacon

  • Green Plantains


  • Use ground chicken or ground pork in place of the ground turkey

  • Use white potatoes or white sweet potatoes in place of the parsnips

  • Replace the homemade broth with a good quality store-bought broth like Bonafide Provisions or Epic


I do recommend doubling this recipe if you have a family of four with hungry eaters. It’s a very easy recipe to increase – simply double all the ingredients. The cooking time should stay the same!


4 reviews

Savory Turkey & Plantain Stew

Prep Time 00:15 Cook Time 00:30 Serves 3 to 4


  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 2 large parsnips, peeled and diced
  • 2 ribs celery, diced
  • 1 teaspoon sea salt, divided
  • 1 bay leaf
  • 3 cups homemade beef or poultry bone broth
  • 1 pound ground turkey breast
  • 1 tablespoon dried thyme leaves
  • 2 teaspoons minced fresh rosemary leaves
  • 2 teaspoons dried parsley
  • 1/4 teaspoon dried rubbed sage
  • pinch cinnamon
  • 2 green plantains, peeled and diced (1/2-inch pieces)
  • 4 slices cooked and crumbled bacon, for serving
  • for serving: chopped parsley (optional)


  1. Heat olive oil in a large pot over medium heat. Saute onions, parsnips and celery with ½ teaspoon sea salt and the bay leaf for 10 to 12 minutes until softened and lightly caramelized.
  2. Transfer contents of pot to a blender with the broth. Puree until smooth and set aside.
  3. Crumble turkey into the pot. Sprinkle with remaining ½ teaspoon sea salt, thyme, rosemary, parsley, sage, and cinnamon. Cook until no longer pink then add the plantains to the pot.
  4. Cook turkey and plantains together for 3 minutes and then add the pureed broth/veggies to the pot. Bring to a boil, uncovered, over medium heat for 15 to 20 minutes until the plantains and the stew is creamy and thickened.
  5. Meanwhile cook the bacon in a separate skillet until crisp. Transfer to a cutting board to cool and then crumble.
  6. Taste stew and adjust seasoning if desired. Top bowls of stew with crumbled bacon and minced parsley to serve.


Recipe Notes

To make recipe in Instant Pot, "Saute" bacon until crispy and set aside, "Saute" veggies and turkey with seasonings in bacon fat until golden, add broth and plantains, seal the lid and pressure cook on "Manual" for 8 minutes. Top with crumbled bacon.



Grain-Free Turkey Stuffing Stew

Sweet Potato Pie Cheesecake (Paleo, AIP, Gluten-Free)


Grain-free, Dairy-free Paleo & AIP-Friendly cheesecake with a graham cracker crust!


My latest guest post for Autoimmune-Paleo is for this truly delicious Sweet Potato Pie Cheesecake that will be an addition you certainly want for your holiday dessert table.

My husband who is a sugar-fiend and only likes the most decadent treats said this is his favorite treat recipe I have ever made!


It really does taste and feel like cheesecake (magic) and the crust is nice, deep, and nutty (without the nuts) flavor that holds together well (see photo for proof). Be sure to add this simple recipe to your menu today!


The crust even has that reminiscent graham cracker flavor that reminds me so dearly of the holidays. My cheesecake filling even includes probiotics, it’s light, fluffy and smooth and made with my all-time favorite allergy-friendly baking ingredient: sweet potato!