• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About Me
    • About Me
    • Contact
  • Privacy Policy
  • Recipe Index
  • Nourishing & Flavorful Gluten-Free Recipes
  • Subscribe
  • Accessibility Statement
  • Paleo
  • Low-Carb
  • Gluten-Free
  • Whole30
  • AIP

Foodborne Wellness

menu icon
go to homepage
  • Subscribe
  • All Recipes
  • Spring Recipes
  • About
subscribe
search icon
Homepage link
  • Subscribe
  • All Recipes
  • Spring Recipes
  • About
Γ—
Home Β» Recipes Β» AIP

Published: Dec 1, 2020 Β· Modified: Nov 23, 2024 by Amanda McGillicuddy Β· This post may contain affiliate links.

No-Bake AIP Pumpkin Pie (Egg-Free, Nut-Free, GF, DF)

Jump to Recipe

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.

Slice of AIP Pumpkin Pie with coconut whipped cream and a bite on the fork.
Jump to:
  • What I Love about this AIP Pumpkin Pie
  • Ingredient Notes & Possible Substitutions
  • How to Make AIP Pumpkin Pie
  • How to Make Coconut Whipped Cream
  • Storage
  • Commonly Asked Questions
  • Dietitian Notes
  • Recipe Tips
  • Try These Other AIP Recipes
  • Did you try this AIP Pumpkin Pie?
  • πŸ“– Recipe

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!

Whole AIP Pumpkin Pie with coconut whipped cream.

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.

Ingredients for AIP Pumpkin Pie.

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.
Process photos showing processing date crust.

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.
Process photos showing pressing crust into springform pan.

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.
Process photos showing whisking ingredients into sauce pan.
Process photos showing thickening pumpkin filling.

Transfer Filling to Crust

  • Pour the pumpkin mixture into the prepared crust and place in the fridge to set for about 3-4 hours.
Process photos showing pouring filling into crust and setting.

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.

  1. 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.
  2. 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.
  3. 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.

Slice of AIP Pumpkin Pie with coconut whipped cream and a bite on the fork.

Commonly Asked Questions

What brands of coconut milk are AIP-compliant?

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).

Can I make a crustless pie?

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!

Can I use eggs in the filling instead of gelatin?

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.

Whole AIP Pumpkin Pie with coconut whipped cream.

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:

  • Jar containing balsamic pickled onions.
    Balsamic Pickled Onions
  • Jar of honey lime dressing.
    Honey Lime Dressing and Marinade
  • Salmon filet covered with paleo teriyaki sauce, sesame seeds and green onions.
    Paleo Teriyaki Salmon (AIP, Whole30)
  • Clear dish full of paleo teriyaki sauce next to a set of chopsticks.
    Paleo Teriyaki Sauce - Whole30, AIP

Did you try this AIP Pumpkin Pie?

I would love to see how it went! Share a photo and tag me on Instagram or leave a comment on Pinterest.

Love this recipe? Connect with me by leaving a comment below! 😊

Pinterest
Instagram
Slice of AIP Pumpkin Pie with coconut whipped cream.

πŸ“– Recipe

Slice of AIP Pumpkin Pie with coconut whipped cream and a bite on the fork.

AIP Pumpkin Pie

Amanda McGillicuddy
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.
4.67 from 3 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Setting time 4 hours hrs
Total Time 4 hours hrs 30 minutes mins
Course Dessert
Cuisine American
Servings 8 pieces
Calories 432 kcal

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
  • Β½ cup Coconut oil softened
  • Β½ cup Coconut flour
  • Β½ teaspoon Sea salt
  • ΒΌ teaspoon Ground cinnamon

Filling

  • ΒΎ 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
  • ΒΎ cup Maple syrup
  • 2 tablespoon Coconut oil
  • 1 teaspoon Ground cinnamon
  • 1 teaspoon Ground cloves
  • Β½ teaspoon Ground ginger use 1 teaspoon for more spice
  • ΒΌ teaspoon Ground mace optional
  • Β½ 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.

Notes

Scroll up for ingredient notes, possible substitutions, and recipe tips.

Nutrition

Serving: 1pieceCalories: 432kcalCarbohydrates: 44gProtein: 4gFat: 29gSaturated Fat: 25gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.001gSodium: 319mgPotassium: 307mgFiber: 6gSugar: 32gVitamin A: 49IUVitamin C: 0.4mgCalcium: 57mgIron: 2mg
Tried this recipe?Let us know how it was!

More AIP

  • White bowl filled with AIP, paleo apple cranberry sauce next to an apple.
    AIP Cranberry Sauce
  • Bowl of bright red AIP nomato sauce with herbs on top.
    AIP "Nomato" Sauce - Nightshade Free!
  • Hand touching a bowl of Paleo Chicken Noodle Soup with zucchini noodles.
    Paleo Chicken Noodle Soup
  • Top down view with white bowl of creamy mashed white sweet potatoes with herbs and coconut milk.
    AIP Mashed Sweet Potatoes

Reader Interactions

Comments

  1. Consita says

    December 15, 2020 at 8:43 pm

    5 stars
    Looks delish, definitely gonna try!
    Xx Consita

    Reply
  2. Mayra says

    December 02, 2020 at 6:04 pm

    4 stars
    Delicious! πŸ˜ƒ

    Reply
    • foodbornewellness.com says

      December 03, 2020 at 2:27 pm

      Thanks, Mayra! Glad you enjoyed the recipe!

      Reply
4.67 from 3 votes (1 rating without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Amanda reading a cookbook bent over a counter in a kitchen.

Hi, I'm Amanda!

I'm a real food foodie and dietitian with passion for sharing home cooked, health-supporting recipes that anyone will love.

More about me

Follow Along to See What I'm Cooking!

  • Pinterest
  • Instagram
  • Facebook
  • TikTok

Popular Recipes

  • Pomegranate feta salad with maple walnuts on a platter.
    Pomegranate and Feta Winter Salad
  • Syrup drizzling over paleo waffles with strawberries and blueberries.
    The Best Crispy Paleo Waffles
  • Jar containing balsamic pickled onions.
    Balsamic Pickled Onions
  • Pile of almond flour cocoa cookies with sea salt on top.
    Almond Flour Cocoa Cookies
  • Gluten-free chocolate cupcakes topped with a swirl of chocolate buttercream frosting next to strawberries.
    Gluten-Free Chocolate Cupcakes with Chocolate Buttercream Frosting
  • Close up of AIP breakfast sausage.
    AIP Breakfast Sausage

Seasonal Content

  • Pile of banana blackberry oatmeal muffins with oats on top.
    Banana Blackberry Oatmeal Muffins
  • Salad on a white platter with arugula, spinach, slivered almonds, dill, mint, and avocado.
    Spinach and Arugula Salad with Avocado + Lemon Dressing
  • Apricot glazed salmon topped with sesame seeds and green onions.
    Apricot Glazed Salmon
  • Platter with large salad with strawberries, goat cheese, walnuts, avocado and pickled onions.
    Strawberry Goat Cheese Salad with Walnuts and Avocado
  • Bowl of carrot and cucumber salad garnished with sesame seeds and green onions.
    Carrot and Cucumber Salad
  • Lemon pepper drumsticks on a plate with parley and lemon slices.
    Crispy Lemon Pepper Drumsticks

Footer

↑ back to top

About

  • Privacy Policy
  • Accessibility Policy

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact
  • Services

As an Amazon Associate I earn from qualifying purchases.

Copyright Β© 2024 Foodie Pro on the Feast Plugin

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.