AIP Pumpkin Pie – Not baked

Well, if you want simple, this pie will fit the bill nicely. The crust is baked, butt the final pie isn’t, so you can make it the day before so it sets up well.

This recipe comes to us from GrazedandEnthused.com.

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AIP Pumpkin Pie - Not baked

One of the easiest pies I had to make.

Prep Time 20 minutes
Servings 8
Author Grazed and Enthused

Ingredients

Graham Cracker Crust

  • 1/2 cup + 2 tbsp coconut flour
  • 2 tbsp  arrowroot starch
  • 2 tbsp  coconut sugar
  • 1 tbsp  grassfed gelatin
  • 1 tsp ground cinnamon
  • 1/4 tsp baking soda
  • 1/4 tsp fine sea salt
  • 1/2 cup softened coconut oil  not melted or solidified
  • 2 tbsp raw honey

Pumpkin Pie Filling

  • 15 ounces  pumpkin puree
  • 1/3 cup softened coconut oil
  • 1/3 cup softened coconut butter
  • 1/3 cup raw honey
  • 2 1/2 teaspoons Primal Palate Pumpkin Pie Spice* see notes for AIP
  • 1/4 tsp fine sea salt
  • 4 teaspoons  gelatin
  • 2 tablespoons hot water

Instructions

  1. Preheat oven to 325F with a rack in the middle of the oven.

  2. Make the crust: In a medium mixing bowl, whisk together the dry ingredients. Stir in the coconut oil and honey until well combined and a wet dough forms. It will be slightly sandy in texture.
  3. Spoon the dough into the center of a greased 9-inch glass pie plate. Place a sheet of parchment paper over the dough and use it to assist you in pressing the dough evenly into the bottom and halfway up the sides of the plate (no more than ¾-inch up). Take your time to ensure the dough is of even thickness throughout the bottom and sides for the best results.
  4. Bake for 12 to 13 minutes until the crust is medium golden brown. Let cool while you make the filling.
  5. Prepare the filling by blending all filling ingredients except the gelatin and hot water in a food processor until smooth.
  6. In a small bowl, vigorously whisk the gelatin with the hot water until smooth and frothy. Add to filling mixture and blend briefly until well combined.
  7. Spoon and spread the mixture evenly into the pie crust.
  8. Refrigerate for at least 2 hours or overnight until set.
  9. Serve with coconut whipped cream or ice cream, if desired.

Recipe Notes

For AIP pumpkin spice seasoning: 1 tsp ground cinnamon + ½ tsp ground mace +1/2 tsp ground ginger

 

Author: Louise Gagne

I'm a retired senior who has found out that my diet was causing a number of health issues. Since becoming aware of this, I have decided to create this blog to help others in similar circumstances,

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