This sweet and spicy no-bake AIP Pumpkin Pie is everything you love about the classic dessert, but autoimmune protocol compliant and allergy-friendly. With a coconut date crust, and a creamy pumpkin custard-style filling, this pumpkin pie is the perfect dessert that everyone will love.
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Pumpkin pie has been my favorite dessert for as long as I can remember. I was not about to give up my holiday pie when following AIP, so I created this delicious no-bake pumpkin pie that tastes like the classic treat but is 100% AIP-compliant. The crust is sweet and coconut-y, with a hint of salt. It pairs perfectly with the sweet and spicy filling.
The holidays can be the hardest time to follow the Autoimmune Paleo protocol. Dietary restrictions are challenging in any context, but when you can't enjoy traditional and nostalgic seasonal foods with friends and family you may feel like you are missing out on a big part of the holidays.
Finding recipes you love, that you can share with your loved ones is key to success on this protocol through the holidays. This pumpkin pie is tasty enough to be enjoyed by all, not just those following AIP.
If you need another great AIP-friendly holiday recipe try this AIP Cranberry Sauce. For my most loved AIP recipe, check out these AIP Breakfast Sausages.
What I Love about this AIP Pumpkin Pie
This AIP Pumpkin Pie is a delicious dessert with all the classic flavor that you love. Here is why it is one of my favorites:
- No Bake - This pie only requires 30 minutes of active time. It frees up space in the oven and can be prepared the night before.
- Healthier - While this pie still wholeheartedly tastes like a dessert, it is made with healthier ingredients and contains no refined sugar.
- Allergy-Friendly - Finding safe Thanksgiving recipes if you have food allergies or are on an elimination protocol is tricky. This pie is dairy-free, tree nut-free, grain-free, gluten-free, and egg-free!
Ingredient Notes & Possible Substitutions
Medjool Date
Fresh medjool dates with the pits in will work best for this recipe (obviously, remove the pits before processing). Medjool dates are soft and gooey. Other varieties of dates will not work as well.
Shredded Coconut
I used medium dried shredded coconut. Coconut flakes or large shredded coconut may measure slightly differently (it will not measure as densely). If you are not using medium shredded coconut and your crust seems too wet, try adding another tablespoon or two of coconut and pulse again in the food processor.
Coconut Oil
Coconut oil is used because it solidifies at cooler temps and should not be substituted.
Coconut Flour
Tigernut flour or almond flour (non-AIP) could be used but you will have to adjust the ratio to get the texture right. Coconut flour tends to be more dry compared to other types of flour.
Coconut Milk
Use full fat coconut milk. The fat from the coconut milk helps this pie have a silky, creamy texture. Do not use light coconut milk. For gum-free options, try Thai Kitchen Unsweetened Coconut Milk in the pourable container that states "2 simple ingredients" on the label, or purchase coconut milk from Thrive Market, or Trader Joe's.
Gelatin
I don't recommend substituting this ingredient as it helps the pie to set. I have not tried using agar in this recipe, and am not sure how it would perform.
Tapioca starch
Arrowroot starch can be substituted for tapioca starch. Cornstarch will also work if not following a paleo or AIP diet.
Pumpkin Puree
Use canned unsweetened pure pumpkin puree. Fresh pumpkin puree or canned sweet potato puree can also be used.
Maple Syrup
I have not tested any substitutions for this ingredients. I imagine honey would work, but I prefer the pairing of maple syrup with pumpkin. You could likely use coconut sugar also, it just might change the consistency of the filling mixture slightly.
Spices
The spices used in this pie are AIP-compliant. You can adjust the quantities to your preferences. If not following AIP, you can substitute 2 teaspoons of pumpkin pie spice, or use your own mixture of cinnamon, ginger, cloves, allspice, nutmeg, and black pepper.
How to Make AIP Pumpkin Pie
Pulse the Crust
- Remove the pits from the dates and tightly pack into a 1 cup measuring cup (this should require about 14-15 medjool dates).
- Place all ingredients for the crust into a food processor and pulse until everything is well mixed and a "dough" forms. The mixture should stick together when pinched between your fingers.
Press into Springform Pan
- Transfer the date mixture into the springform pan. Use a measuring cup to flatten the crust so that it is level on the bottom. Work some of the crust up along the edges to form edges that are about 2-inches tall.
- Place crust in the fridge while you make the filling.
Make Filling
- Heat the coconut milk in a saucepan over low-medium heat.
- Once warmed, sprinkle in gelatin slowly while whisking to avoid any clumps. Once the gelatin has fully dissolved, do the same thing with the tapioca starch, whisking while slowly adding to avoid any large clumps.
- Add the remaining ingredients to the sauce pan and whisk until it is smooth, the coconut oil is melted, and the spices are well-incorporated. Continue to cook over low-medium heat until the mixture thickens, about 10 minutes. Remove from the stove and allow to cool for at least 10 minutes before transferring to the crust.
Transfer Filling to Crust
- Pour the pumpkin mixture into the prepared crust and place in the fridge to set for about 3-4 hours.
How to Make Coconut Whipped Cream
Coconut whipped cream makes a great and classic topping for this paleo pie. The process is very simple and a good tool to have in your toolbox that can be used to make any AIP dessert more decadent.
- Place a can of coconut cream or full-fat coconut milk in the refrigerator overnight. This will allow the coconut cream to separate from the liquid. I usually will place the can in the back of the fridge where it is the coolest. Placing in the freezer doesn't work quite as well.
- Scoop the hardened coconut cream into the bowl of a stand mixer, leaving behind the clear liquid. Add 1-2 tablespoons of sweetener to the bowl and whip until light peaks form.
- Store in the fridge until ready to use.
Storage
Store leftover pumpkin pie covered with aluminum foil or plastic wrap in the fridge for up to 3 days. For longer storage, transfer the slices of pie to an airtight glass container and store it in the fridge for up to 5 days.
Commonly Asked Questions
It is important to check the labels when choosing coconut milk if you are following an AIP protocol. Generally, coconut milk that contains gaur gum will work best in whipped coconut cream but this ingredient should be avoided during the elimination phase of the AIP protocol.
Thrive Market or Trader Joe's both carry unsweetened gum-free coconut milk. Thai Kitchen Unsweetened Coconut Milk in the pourable container is another good option and available at most Walmarts in the US and online. The Thai Kitchen option is my preferred coconut milk for AIP but make sure it is the pourable container that states "2 simple ingredients" rather than the can (which contains gaur gum).
Absolutely! This recipe works well as a crustless pie too. To do so, skip the crust and go right to the filling portion of the recipe. Make the filling according to the instructions, but increase the gelatin to 2 tablespoons. Transfer the filling to the parchment paper lined 8-inch springform pan (put a plate underneath the pan just in case you do not have a tight seal and it leaks). Place the pie in the fridge for 3-4 hours to set, and enjoy!
No, eggs cannot be used in this recipe because the pie is not baked. In order for eggs to be used in a custard filling, they must be baked or the pie won't set. The crust of this pie should not be baked, and therefore eggs will not work in this recipe.
Dietitian Notes
- This pumpkin pie is dairy-free, nut-free, egg-free, grain-free, gluten-free, making it incredibly inclusive for those with dietary restrictions or allergies.
- With no refined sugar or sweetened condensed milk, this pie is a healthier alternative to traditional pumpkin pie and still tastes amazing!
Recipe Tips
- Purchase medjool dates with pits for the best results. They are fresher and softer. Just remove the pits before processing.
- When measuring the dates, pack them into the measuring cup after the pits are removed. You will need about 14-15 pitted medjool dates.
- Assess the crust consistency after processing. It should stick together when pressed between fingers. It will be soft initially, but the coconut oil will solidify in the fridge. If your crust does not stick together, you can add another date or two to get the right consistency.
- I used medium dried shredded coconut. Coconut flakes or large shredded coconut may measure slightly differently (it will not measure as densely). If you are not using medium shredded coconut and your crust seems to wet, try adding another tablespoon or two of coconut.
- Sprinkle the gelatin and tapioca starch in while whisking to avoid large clumps.
- Use a silicone coated whisk so that you do not scratch the bottom of your saucepan.
- Adjust the mace and ginger to adjust the spice of this pie.
- Because the crust has coconut oil in it, you should allow the filling to cool slightly before adding it to the crust so that it does not melt the coconut oil.
Try These Other AIP Recipes
Looking for other tasty recipes? Here are a few you might like:
Did you try this AIP Pumpkin Pie?
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📖 Recipe
AIP Pumpkin Pie
Equipment
- Food processor
- 8 inch springform pan
- Parchment paper
- Whisk
- Sauce Pan
Ingredients
Crust
- 1 packed cup Soft medjool dates about 14-15 dates (buy dates with pits, and remove the pits yourself - they are softer)
- 1 cup Medium dried shredded coconut unsweetened
- ½ cup Coconut oil softened
- ½ cup Coconut flour
- ½ teaspoon Sea salt
- ¼ teaspoon Ground cinnamon
Filling
- ¾ cup Full fat coconut milk gum-free if needed
- 1.5 tablespoon Gelatin use up to 2 tablespoons for super clean cuts, or for a crustless pie
- 2 tablespoon Tapioca starch
- 1 15 oz can Pumpkin puree
- ¾ cup Maple syrup
- 2 tablespoon Coconut oil
- 1 teaspoon Ground cinnamon
- 1 teaspoon Ground cloves
- ½ teaspoon Ground ginger use 1 teaspoon for more spice
- ¼ teaspoon Ground mace optional
- ½ teaspoon Pink Himalayan salt
Instructions
Crust
- Line the bottom and edges of an 8-inch springform pan with parchment paper, and set aside.
- Remove the pits from the dates and tightly pack into a 1 cup measuring cup (this should require about 14-15 medjool dates).
- Place all ingredients for the crust into a food processor and pulse until everything is well mixed and a "dough" forms. The mixture should stick together when pinched between your fingers.
- Transfer the date mixture into the springform pan. Use a measuring cup to flatten the crust so that it is level on the bottom. Work some of the crust up along the edges to form edges that are about 2-inches tall.
- Place crust in the fridge while you make the filling.
Filling
- Heat the coconut milk in a saucepan over low-medium heat.
- Once warmed, sprinkle in gelatin slowly while whisking to avoid any clumps. Once the gelatin has fully dissolved, do the same thing with the tapioca starch, whisking while slowly adding to avoid any large clumps.
- Add the remaining ingredients to the sauce pan and whisk until it is smooth, the coconut oil is melted, and the spices are well-incorporated. Continue to cook over low-medium heat until the mixture thickens, about 10 minutes. Remove from the stove and allow to cool for at least 10 minutes before transferring to the crust.
- Pour the pumpkin mixture into the prepared crust and place in the fridge to set for about 3-4 hours.
- Serve with whipped coconut cream.
Consita says
Looks delish, definitely gonna try!
Xx Consita
Mayra says
Delicious! 😃
foodbornewellness.com says
Thanks, Mayra! Glad you enjoyed the recipe!