AIP Pumpkin Pie (Baked)

Everything that you love about traditional pumpkin pie, but you can't actually eat on autoimmune protocol. No gluten, dairy, eggs, or nuts. But all of the taste and texture!
1 hour
45 minutes
Show nutritional information
This is our estimate based on online research.
Fat:19 g
Carbohydrates:20 g
Protein:4 g
Calculated per serving.

Serves: 8

Serves: 8decrease 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 coconut cream, Place can of full-fat coconut milk in refrigerator overnight. When ready to make pie, open and scoop hardened layer of thick cream from top of can. Should yield close to 3/4 cup. Bring to room temp before using if possible.
  2. For crust, mix together 1 cup arrowroot flour, 1/4 cup coconut flour, and 1/4 tsp salt. Add maple syrup and mix well.
  3. To make gelatin egg, add water to small saucepan and sprinkle gelatin over the top and stir. Set aside for a few minutes to bloom. Place saucepan on stove top to warm. Once bloomed gelatin is completely melted, whisk until foamy.
  4. Add gelatin mixture to flour mixture and stir until crumbly.
  5. Add chilled palm shortening and cut into flour mixture with a pastry cutter (or fork). Fully incorporate until no chunks of shortening remain.
  6. Mix in cold (ice) water, 1 tbsp at a time, until dough comes together. It helps to mix with hands at this point. (I use 2-3 tbsp.) Dough should be somewhat moist and form a soft dough.
  7. Wrap in plastic wrap and refrigerate for 1 hour.
  8. Remove from refrigerator and roll out between two pieces of parchment paper. Add water, 1 tsp at a time if too dry. This won't roll out as easy as traditional dough. Gently press down and roll, using additional starch if needed to help with rolling. Once rolled out, gently flip into a 9 inch pie pan and press along sides, folding down and crimping the edges. Dough may crack a bit, but should easily press back together. Place back in refrigerator until filling is ready.
  9. Alternatively, place directly in pie pan and flatten and press dough out, pushing towards the edges. Flatten until bottom is thin and there is enough dough to press along the sides and crimp the edges.
  10. For crust, preheat oven to 350 degrees. In a large bowl, mix together pumpkin puree and coconut cream.
  11. Add arrowroot powder and whisk until dissolved. Place 3 tbsp water in a small saucepan.
  12. Place 3 tbsp water in a small saucepan. Sprinkle gelatin over the top and stir so it doesn't clump. Set aside for a few minutes to bloom.
  13. In the meantime, add maple syrup, salt, spices, and vanilla to pumpkin mixture and mix well.
  14. Place saucepan of bloomed gelatin on stove top to warm. Allow to completely melted, whisk until foamy.
  15. Pour into pumpkin and mix well to incorporate. Use a hand mixer or whisk if needed to smooth out any lumps.
  16. Pour mixture into chilled crust, cover crust with pie shield or foil, and bake for 35-45 minutes until top is set.
  17. Remove crust shield for last 10 minutes to brown crust if desired. Filling will not set completely during cooking and will still jiggle. Remove carefully when top has darkened and looks set.
  18. Allow to cool at room temp for about 2 hours. Refrigerate 6-8 hours or overnight to finish the firming process. For best results, bring to room temp before slicing and serving. Top with whipped coconut cream if desired.


If you prefer using nutmeg like me: Use 2 tsp cinnamon, 3/4 tsp ginger, 1/2 tsp nutmeg, and 1/4 tsp cloves. Filling sweetener: There were varying opinions on the level of sweetness. The ones that normally eat real food and/or paleo preferred less sweetener (about 6 - 6 1/2 tbsp) and everyone else liked it with more (7-8 tbsp). So you may have to play around with that to suit your taste.

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