AIP Pumpkin Pie
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.
Servings: 8 pieces
Calories: 432kcal
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.
Notes
Scroll up for ingredient notes, possible substitutions, and recipe tips.
Nutrition
Serving: 1piece | Calories: 432kcal | Carbohydrates: 44g | Protein: 4g | Fat: 29g | Saturated Fat: 25g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.001g | Sodium: 319mg | Potassium: 307mg | Fiber: 6g | Sugar: 32g | Vitamin A: 49IU | Vitamin C: 0.4mg | Calcium: 57mg | Iron: 2mg
