Pumpkin pie is a food for the holidays. I feel like there is something sacred about pumpkin pie and the cold. Hear me out, a pumpkin pie would not be the same in bright spring or the heat of summer. It is only fitting for those cooler days when you need something with plenty of warmth and spice to nourish your soul. This AIP Paleo Pumpkin Pie brings you all the sweet cozy fall feelings that will nourish your soul and your body (who said pie couldn’t be healthy? And yes, that does mean you can eat an extra piece). This gluten-free, egg-free pumpkin pie is just what you need for the holiday season!
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Why This AIP & Paleo Pumpkin Pie Is SO Good!
With the AIP elimination phase eggs are a no go, which can make something like an AIP pumpkin pie feel impossible to make. But it turns out, you don’t really need eggs! Can I get an Amen?! This gluten-free, egg-free pumpkin pie is filled with a mix of pumpkin, coconut milk, sweeteners, and spices, with a little bit of tapioca flour to help it set up. The AIP Pie Crust is made from a blend of grain free flours to bring you the perfect AIP and Paleo Pumpkin Pie.
One thing I love about this AIP Pumpkin Pie is that it doesn’t use gelatin to set it up. I personally find gelatin a little unpredictable. Since this pie doesn’t have gelatin or eggs in it, it is a little softer than a traditional pumpkin pie, especially when it’s hot. But I find it holds up nicely once it is completely cool or has been refrigerated for a few hours. This AIP pumpkin pie is perfect for the holidays, and if you are looking for a little twist on this traditional favorite, you should check out my Pumpkin Apple Butter Pie!
Tips and Tricks for Making This AIP Pumpkin Pie
How does this egg-free, gluten-free pie set up without eggs?
You may be skeptical that you can actually make a pumpkin pie without eggs. One Thanksgiving we forgot to add eggs to our pumpkin pie and it baked for an eternity and was more of a pumpkin soup than a pie. This Paleo pumpkin pie sets up without eggs because the filling is thicker than a traditional pumpkin pie filling and the tapioca flour acts as a binding agent. It does turn out a bit softer than normal pumpkin pie and is still quite soft out of the oven. So, you’ll want to make sure to let it cool completely before serving.
How do I make the crust cut outs for this paleo pumpkin pie?
The crust cut outs are completely optional for this pie, but they look super cute! If you want to make the crust cutouts, do the AIP Pie Crust Recipe a time and a half. One for the pie and a half for the crust cutouts. Once you get the pie in the oven, roll out the crust and use a cookie cutter (like these!), or knife to cut out leaf shapes. Coat them with oil and sprinkle with cinnamon and sugar. Bake in the oven with the pie at 350F for 15-18 minutes. They will be done when they start to brown. Once they cool, position them on the top of the pie.
Tips on serving this AIP Pumpkin Pie
Since this paleo pumpkin pie has no eggs it can be very soft out of the oven. This pie tastes best if it has been in the refrigerator for at least 3 hours or allowed to cool completely. I personally like my AIP pumpkin pie cold, but you can also let it sit out to room temperature if you prefer that. This pie also tastes great topped with coconut whipped cream on top!
Let' Make This Egg-Free, Gluten-Free Pumpkin Pie!
Start by measuring out and freezing your coconut oil and palm shortening for the AIP Pie Crust. While the oils are freezing, start on the pumpkin pie filling. In a large bowl mix together the pumpkin puree with the coconut sugar and maple syrup.
Next add in the tapioca flour and spices. Mix until there are no clumps of flour and the spices are well integrated. Slowly add in the coconut milk and vanilla until the mixture looks nice and creamy.
Set the filling aside and preheat the oven to 350 F. Next, make the AIP Pie Crust as instructed. If you plan to top the pie with crust cutouts, make the AIP Pie Crust recipe a time and a half. Check the tips and tricks for notes on how to make the crust cutouts.
When the crust is finished, add the filling to the unbaked pie crust. I used a 9 inch pie plate in this recipe. Place in the oven and bake for 50-60 minutes. If you use a smaller pie plate you may need to bake for 5-10 minutes longer. The pie will be done when the middle feels firm to the touch. It will have a slight jiggle to it, but will set up as it cools.
Chill in the refrigerator for at least 3 hours or let cool completely before serving. Store in an airtight container in the refrigerator for up to 7 days.
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AIP Pumpkin Pie
Ingredients
- 1 AIP Pie Crust link in notes
- 2 ¼ Cup Pumpkin puree about 1 and a half cans
- ⅓ Cup Coconut sugar
- ¼ Cup Maple syrup
- 3 Tablespoons Tapioca flour
- ¾ Teaspoon Cinnamon
- ¼ Teaspoon Ground ginger
- ¼ Teaspoon Ground cloves
- ¼ Teaspoon Mace
- ¼ Teaspoon Salt
- 1 Teaspoon Vanilla
- ½ Cup Coconut milk full fat
Instructions
- Start by measuring out and freezing your coconut oil and palm shortening for the pie crust. Link to the recipe is in the notes!
- While the oils are freezing, start on the pumpkin pie filling. In a large bowl mix together the pumpkin puree with the coconut sugar and maple syrup.
- Next add in the tapioca flour and spices. Mix until there are no clumps of flour and the spices are well integrated. Slowly add in the coconut milk and vanilla until the mixture looks nice and creamy.
- Set the filling aside and preheat the oven to 350 F. Next, make the AIP Pie Crust as instructed. Check the tips and tricks for notes on how to make the crust cutouts.
- When the crust is finished, add the filling to the unbaked pie crust. Place in the oven and bake for 50-60 minutes. The pie will be done when the middle feels firm to the touch. It will have a slight jiggle to it, but will set up as it cools.
- Chill in the refrigerator for at least 3 hours or let cool completely before serving. Store in an airtight container in the refrigerator for up to 7 days.
