AIP Pumpkin Pie
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.
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.
Notes
AIP Pie Crust Recipe
How to make the crust cutouts
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, or knife to cut out leaf shapes. Coat them with oil and sprinkle with cinnamon and sugar. Bake in the oven with the pie 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 pie
Since this 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 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!