Mini No-Bake Pumpkin Pies with Coconut Crust (AIP)

prep:30 minutes
Show nutritional information
  • Serves: 5
  • Calories: 220
  • Total Fat: 17g
  • Total Carbohydrate: 16g
  • Protein: 3g
Recipe in the Contest: 17 votes
These fun and delicious bites of pumpkin pie are an easy alternative to traditional pie. No-bake. Mini. Pumpkin pie. What more can I say? Suitable for paleo and autoimmune protocol. Even better topped with coconut whipped cream.

Serves: 5

Serves: 5decrease servingsincrease servings




Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. For crust, line a mini muffin pan with paper liners or silicon liners. You could also use mini pie pans or regular size muffin pans.
  2. Add all crust ingredients (first 7 ingredients) to a food processor and blend until filling comes together. You may need to push down the sides a few times. You should be able to pinch the filling and it will stick.
  3. Press the filling into liners, either as only bottom crust or pressing the crust along the sides to create a complete pie crust. Press crust firmly so it will stick. Place in refrigerator until filling is ready.
  4. For filling, in a large saucepan, mix together all ingredients except for gelatin and water (pumpkin puree through salt). Place pan over low/medium heat and warm gently.
  5. While this is warming, put water in a small dish and sprinkle gelatin over the top of the surface and stir. Let gelatin bloom in water for about 5 minutes.
  6. Add bloomed gelatin to warmed pumpkin mixture and stir until gelatin dissolves. This may take a few minutes.
  7. Adjust spices to taste if needed. Allow to cool slightly and pour filling into crusts.
  8. Place pies in the refrigerator for 6-8 hours or until set. I leave mine overnight. Store in refrigerator.


*I use 3 tbsp maple syrup. When I make it for others, I use up to 4 tbsp for sweeter pies.

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