This Pumpkin Pie (AIP/Paleo) recipe might actually be easier than traditional recipes. You bake the crust, and the refrigerator does the rest. Time saved!Jump to Recipe
It is embarrassing for me to admit, but it has taken me two years to finally achieve a pumpkin pie without eggs, gluten and processed sugar. Why should I be embarrassed, though? I mean, inventing baking recipes on the AIP is unbelievably challenging! It’s like trying to fix a truck without a wrench. 😂
If you have ever felt disappointed by your attempts to bake on the AIP, let me let you in on a secret: my first rendition of this pie went straight into the trash. It was a gross soupy thing that was the color of something no one – and I mean no one – would want to eat. 😳
But then I figured out what happened.
I was baking the filling in the pie shell.
Why is that a problem? Wellllll… in a traditional pumpkin pie, there is usually an egg (not AIP), which will solidify when exposed to heat. And, dear reader, do you know what happens when you expose gelatin to heat?
Once I figured this out, I was on my way. This is as close as I could come to my favorite pre-AIP pie recipe. I will tell you that some testers have found it not sweet enough. Understandable, since most pies aren’t for people on a healing diet. I like it! But let me know what you think. Do you miss all that brown sugar, or are you happy with the level of sweetness?
My pie crust recipe is free of sugar. This is for two reasons: I use the crust for savory dishes like my Mini Chicken Pot Pies, and again… the whole sugar thing.
I promise you that the crust will break, but it is suuuuper forgiving. If a piece breaks off, just moosh it back on. If one side of the pie has less dough at the edge, take a bit of dough from the other side, roll a cylinder, and stick it to the skimpy edge. (I did that in the very pie pictured!) Just don’t freak out about it, K? Who needs that kind of stress???
Happy baking, everyone! 🍂🥧🍂
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