Pumpkin Pie (AIP - Paleo - Vegan - SCD)

Pumpkin pie is a staple for the holidays. I don't know if I've had a Thanksgiving without this being on my plate. It is the one dessert that everyone knows will be on the table, but it is also one of the dishes that will NEVER be gluten, much less grain free. Well, like I said in my previous post, I have set out to have a Thanksgiving full of my favorite dishes, but all completely paleo. So, I set out to transition pumpkin pie into an allergy free version, and I think I've hit the nail on the head. This pumpkin pie is not only paleo, but actually fully AIP (omit the nutmeg) and loaded with gelatin, collagen and tummy healing ingredients.

Okay, let's get started.



-3/4 Cup Coconut Flour

-1/2 Cup Melted Coconut Oil

-3 TBSP Honey

-Pinch of Salt

-2 Gelatin Eggs (4 TBSP hot water, 2 TBSP tepid water, 2 TBSP gelatin. Beat with hand mixer) *sub flax eggs for vegan (2 TBSP flax mill + 6 TBSP water) OR can use eggs if just paleo.


-2 Cups Pumpkin Puree

-1/3 Cup Maple Syrup (sub maple for AIP)

-1/4 Cup Melted Coconut Oil

-2 TBSP Pumpkin Spice (or cinnamon, ginger, and cloves for AIP)

-1 1/2 tsp gelatin + 1/4 Cup Water

-2 TBSP Collagen Peptides


Step #1: Preheat oven to 400 f

Step #2: Combine all pie crust ingredients except for gelatin eggs

Step #3: Create two gelatin eggs by combining ingredients and then beating with a hand mixer until full frothy and smooth. Add to mixture and immediately beat until smooth.

Step #4: Press dough into a large ball and lay between two pieces of parchment paper. Roll out until thin with roller

Step #5: Place flattened dough into a pie pan greased with coconut oil. Fill in cracks/form to pan using coconut flour

Step #6: Place in oven for around 10 minutes or until begging to brown *This would be a great time to begin mixing the filling. (if you choose the route of baking again with the filling inside, you should remove right when it is beginning to brown. If you decide to set the pie by cooling in fridge, allow the crust to fully crisp (around 15 minutes)

Step #7: Remove and set aside

Step #8: Mix filling by combining everything except for the gelatin and water, in which you should sprinkle gelatin on top of the hot water and allow to sit for five minutes, and then stir until completely dissolved.

Step #9: Once gelatin and water is fully dissolved, add to mixture and beat with hand mixer.

Step #10: Pour filling into pie crust. If you would like a slightly crisper filling, place in oven on 350 f for around 15 minutes. If crisp is undesired, place in fridge to chill and set for at least 30 minutes.

Step #11: Remove from oven and let cool and then place in fridge to chill, or if you decided not to bake it, remove from fridge and enjoy! *This would go great with coconut whipped cream.

Once the pumpkin pie had time to chill, this turned out way better than I could have expected. The crust was super bready and tasted like an authentic pie crust, and the filling had just the right amount of sweetness. Let me know what you thought of it by liking and sharing this post, or leaving comments through my Instagram! Enjoy!

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