AIP Pumpkin Pie and Crust: Baked Version (Gluten Free, Dairy Free, Nut Free, Egg Free)

I am very excited to share this pie with you. Last year I posted my mini, no-bake pumpkin pies. I love those as a fun (and cute!) alternative to a regular pie and they are tasty, but this year I wanted to make a real pumpkin pie. Gluten is definitely out of the question since I discovered I can't eat it. And since I've been moving towards the autoimmune protocol (healing protocol for autoimmune disease and gut healing), I wanted to make an AIP pumpkin pie. Not an easy task! Especially for someone that prefers cooking to baking. :)

At first, I simply increased the proportions of my mini pies and intended to post a full-size no-bake version. But, I wasn't happy with the coconut crust with the full pie. It's good, but not what I was looking for. I wanted a real crust and a real pumpkin pie. And this, my friends, is the closest I could get. Now that doesn't mean it's not good. I am really happy how this turned out. I've been playing around a lot with coconut, arrowroot and tapioca flours, so trying them out in a pie crust was a lot of fun. And a lot of experimenting! :)

I gave away many pies in the process of creating this pie. I can't even tell you how many of these I made before I was truly happy with the complete result. Plus, I wanted to test it out on some non-paleo peeps.

It may not look pretty, but trust me, it's good!

Let me tell you what my testers had to say...my family members (the ones that like pumpkin pie) all gave it two thumbs up. My very young niece (who has multiple diet restrictions right now) gobbled it up. The very non-paleo men gave good reviews and couldn't tell it wasn't a traditional gluten-crust or egg filling. Several other non-paleo people tried it as well and they all enjoyed it. And one of the youngest "judges" (my nephew) gave it an A. He even wrote it on a piece of paper, so we know that was some serious judging going on there.

All in all, everyone enjoyed it and said it tasted very close to the real thing. Some of them didn't even know it was gluten and egg-free! There were varying opinions on the level of spice and sweetness. The ones that normally eat real food and/or paleo preferred less sweetener (about 6 - 6 1/2 tbsp) and everyone else liked it with more (7-8 tbsp). So you may have to play around with that to suit your taste.

Notes:

• Sweetener: If using sweetened condensed coconut milk, the 4 tbsp of maple syrup used will count towards full amount (even if you don't use all of it). I prefer a total of 6 - 6 1/2 tbsp (6 when using condensed milk version), but I go up to 7-8 tbsp when making for others. The sweetness will decrease slightly after pie chills.
• If you prefer less spice, decrease spices as desired. One tester also preferred more spice, so you may increase if desired. I prefer version with nutmeg, but for strict AIP version, I like the amount of spice as written.  
• You can use coconut cream OR sweetened condensed coconut milk (idea I got from the lovely Jennifer of Paleo Dieting) as written OR use plain full-fat coconut milk. The first two options result in a creamier version, but full-fat coconut milk will work just fine. With this option (plain milk), don't use full can. Still use 3/4 cup. I prefer the coconut cream version. Coconut cream: thicker texture. Condensed milk: lighter, creamier texture.
• This recipe uses gelatin. Make sure you use the one that gels! I use this one. See more about gelatin in this post. And find out where I get my products in My Paleo Pantry.
• I know that some people are concerned about palm shortening. Two brands that are sustainable, do not harm habitat or contribute to deforestation are Nutiva Organic Shortening and Spectrum Organic.  I've purchased online, but also find it at my health food store. Should be available at Earth Fare, Whole Foods, and maybe even Target.
• I will write a full post on the pie crust at a later date with more details and substitutions. If you have any issues with it, just shoot me and email or leave a comment. 

AIP Pumpkin Pie (Baked)
9 inch pie (Paleo, Autoimmune Protocol, Gluten Free, Dairy Free, Nut Free, Egg Free)
printable version

What you need:

Crust:
1 cup arrowroot flour/starch
1/4 cup coconut flour
1/4 tsp salt
1 gelatin egg (1 tbsp unflavored gelatin plus 3 tbsp water)
1 1/2 tbsp maple syrup (honey should be okay)
1/2 cup palm shortening, chilled
2-4 tbsp ice water

Filling:
2 cups pumpkin puree (or 1 15oz can)
3/4 cup full fat coconut cream* OR sweetened condensed coconut milk* (1 can full-fat coconut milk)
1 1/2 tbsp arrowroot flour/starch
1 gelatin egg (1 tbsp unflavored gelatin plus 3 tbsp water)
6-8 tbsp maple syrup*
1/2 tbsp alcohol-free vanilla extract or vanilla bean powder (optiona, omit for strict AIP)
1/4 tsp salt, slightly heaped
2 1/4 tsp sweet cinnamon (Ceylon cinnamon) (less to preference)
1 tsp ginger
1/4 tsp ground cloves

optional nutmeg (not strict AIP): Use 2 tsp cinnamon, 3/4 tsp ginger, 1/2 tsp nutmeg, and 1/4 tsp cloves.

How to make:

Full-fat coconut cream option (thicker texture):
Place can of full-fat coconut milk in refrigerator overnight. When ready to make pie, open and scoop hardened layer of thick cream from top of can. Should yield close to 3/4 cup. Bring to room temp before using if possible. Thai Kitchen works best for this. You may also buy cans or containers of coconut cream (therefore won't need to be refrigerated).  

Sweetened condensed coconut milk option (lighter, creamier texture):
Using one can of full fat coconut milk, pour in a saucepan. Bring to a boil over med-high heat. Watch carefully to avoid over boiling. Once boiling after 3-5 minutes, whisk and reduce heat to a simmer. Add 1/4 cup of the maple syrup and stir. Simmer 30-45 minutes until reduced by about half, stirring occasionally to prevent burning. Should reduce down to 3/4 - 1 cup. Use 3/4 cup for recipe. *For maple syrup, count 1/4 cup towards total amount of sweetener in recipe.

Crust:
Mix together flours and salt. Add maple syrup and mix well. To make gelatin egg, add water to small saucepan and sprinkle gelatin over the top and stir. Set aside for a few minutes to bloom. Place saucepan on stove top to warm. Once bloomed gelatin is completely melted, whisk until foamy. Add to flour mixture and mix until crumbly. Add chilled palm shortening and cut into flour mixture with a pastry cutter (or fork). Fully incorporate until no chunks of shortening remain. Mix in ice water, 1 tbsp at a time, until dough comes together. It helps to mix with hands at this point. (I use 2-3 tbsp.) Dough should be somewhat moist and form a soft dough. Wrap in plastic wrap and refrigerate for 1 hour.

Remove from refrigerator and roll out between two pieces of parchment paper. Add water, 1 tsp at a time if too dry. This won't roll out as easy as traditional dough. Gently press down and roll, using additional starch if needed to help with rolling. Once rolled out, gently flip into a 9 inch pie pan and press along sides, folding down and crimping the edges. Dough may crack a bit, but should easily press back together. Place back in refrigerator until filling is ready.

Alternatively, place directly in pie pan and flatten and press dough out, pushing towards the edges. Flatten until bottom is thin and there is enough dough to press along the sides and crimp the edges.

Filling:
Preheat oven to 350 degrees. In a large bowl, mix together pumpkin puree and coconut cream (or milk). Add arrowroot powder and whisk until dissolved. Place 3 tbsp water in a small saucepan. Sprinkle gelatin over the top and stir so it doesn't clump. Set aside for a few minutes to bloom. In the meantime, add maple syrup, salt, spices, and vanilla to pumpkin mixture and mix well. Place saucepan of bloomed gelatin on stove top to warm. Allow to completely melted, whisk until foamy. Pour into pumpkin and mix well to incorporate. Use a hand mixer or whisk if needed to smooth out any lumps.

Pour mixture into chilled crust, cover crust with pie shield or foil, and bake for 35-45 minutes until top is set. (I go for 45 minutes) Remove crust shield for last 10 minutes to brown crust if desired. Filling will not set completely during cooking and will still jiggle. Remove carefully when top has darkened and looks set. Allow to cool at room temp for about 2 hours. Refrigerate 6-8 hours or overnight to finish the firming process. For best results, bring to room temp before slicing and serving. Top with whipped coconut cream if desired.

Enjoy! Happy Thanksgiving!

Please come back and let me know what you think. I'm happy to help you troubleshoot if needed. It's not hard to make this pie, but the crust can be a bit finicky. By the way, things will still be slow around here, so make sure you sign up to receive emails to stay updated.

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More Thanksgiving Recipes:

• Roasted Carrots and Carrot Top Pesto (AIP)
• Roasted Garlic Mashed Potatoes
• Balsamic Roasted Butternut Squash and Fennel (AIP)
• Homemade French Onion Dip (Heluva Good Copycat)
• No Bake Mini Pumpkin Pies with Coconut Whipped Cream (AIP)
• Instant Pumpkin Pie Ice Cream (AIP)
• Homemade Banana Pudding: Two Ways (AIP option)
• Almond Pomegranate Bark

Shared at these recipe link-ups: Thank Goodness It's Monday, Natural Family Friday, Allergy Free Wednesdays, Fat Tuesday, Real Food Wednesday, Paleo AIP Recipe Roundtable



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