Welcome to Flawed yet Functional! I am a Type 1 Diabetic who isn’t on additional insulin (read more here), and I use the Autoimmune Protocol diet to keep my gut healthy. One of my hobbies is recreating my favorite dishes into ones that are AIP compliant and are lower in carbs. The lower carb helps my mostly-dead pancreas keep up, and the AIP-compliant part eliminates all foods that I am sensitive to or irritate my gut. Thanksgiving is almost here so I had to re-create pumpkin pie! This is my favorite Thanksgiving dessert. I’ll take pumpkin pie over any other pie on the Thanksgiving table. Try this allergen friendly version today!
Holidays and family get-togethers don’t have to be a drag for the food sensitive among us. Yes, we might have to bring our own dishes (I’m super fearful of cross-contamination these days!), but AIP and Paleo food is delicious to ANYONE! This Paleo pumpkin pie, with adjustments for AIP, is downright delicious no matter your diet preferences.
I’ve found that I prefer a nut crust to traditional graham cracker or even a pastry crust. The crust on this pie is spiced crushed pecans which don’t get soggy like pastry crust and are loaded with crunch and FLAVOR, unlike a graham cracker crust which is really only sweet.
Bake this pie for your next holiday gathering and serve it with pride!
Instead of the pecan pie crust, try this tapioca starch/coconut flour one or cassava flour one. These are much higher in carbs though, which is why I opted for the nut route. Pecans are not low-carb, but the crust for the cassava flour pie would have 25 carbs per serving for the crust only! Paleo Pumpkin Pie with a pecan crust only has 21 net carbs per serving, including the sweet pumpkin inside!
I tested this recipe only using Knox gelatin as the “egg.” I did not try chia or flax seed eggs, so I cannot speak as to how they would do. Read the recipe carefully. I did not heat the gelatin prior to baking it, but I did bloom it in water to activate it before mixing it into the crust and filling.
Cover the Crust
Just like a traditional pastry crust, the pecan crust will burn if left uncovered for the entire bake time. Either use a pie shield or create one out of tin foil (This is what I do!). Fold a piece of aluminum foil into fourths and cut out a 1/4 circle out of the middle corner. Unfold the foil and there should be a circle in the middle of it. Tent the pie with this foil so the crust is covered.
Fully chilling the pie will allow for the cleanest cutting pieces of pie. However, I’ve served it without chilling, and it still holds together. It’s just a bit softer. So it’s your call. If you want your pie to slice perfectly, leave time for it to completely chill in the refrigerator!
Overall, Paleo pumpkin pie with spiced pecan crust is a fairly simple pie to make. Chop the pecans and prepare the crust. While the crust is baking, prepare the pumpkin pie filling. When the crust finishes it’s pre-bake, pour the pumpkin filling right into hot crust and bake again. No need to wait for the crust to cool! Easy peasy! Enjoy this clean, allergen-friendly Paleo Pumpkin Pie this holiday season!
Paleo Pumpkin Pie with Spiced Pecan Crust
You can still enjoy traditional holiday treats with food allergies or dietary restrictions! Try this egg-free, dairy-free, and gluten-free Paleo Pumpkin Pie for your next holiday party. It is sure to please any palate!
- 2.5 cups whole pecan halves measure before chopping
- 1 Tbsp. coconut oil
- 1 Tbsp. coconut flour
- 1/4 tsp. sea salt
- 1-1/2 tsp. cinnamon
- 1/2 tsp. ginger
- 1/4 tsp. ground cloves
- 1 pkt Knox gelatin
- 3 Tbsp. cold water
- 2 cups plain pumpkin puree
- 3/4 cup coconut milk canned, full fat
- 1-1/2 Tbsp. tapioca starch
- 6 Tbsp, maple syrup
- 1-1/2 tsp. vanilla
- 1/4 tsp. salt
- 1 Tbsp. cinnamon
- 1 tsp. ginger
- 1/4 tsp. ground cloves
- 2 pkts. Knox gelatin
- 6 Tbsp. cold water
Make the Crust
Preheat oven to 350° and set out pie plate, ungreased.
Finely chop pecans in blender or food processor. Pour into medium mixing bowl and stir in coconut oil, coconut flour, sea salt, cinnamon, ginger, and cloves. Mix until well combined.
In a separate bowl, whisk gelatin and water until thickened and starting to foam. Pour into pecan mixture and stir to completely incorporate.
Pour pecan mixture into pie plate and press firmly into bottom and sides of the pie plate.
Bake at 350° for 10 minutes or until pecans are fragrant.
Prepare the Filling
While the crust is baking, whisk pumpkin puree, coconut milk, tapioca starch, maple syrup, vanilla, sea salt, cinnamon, ginger, and ground cloves until thoroughly combined.
In a separate bowl, whisk gelatin and water until thickened and starting to foam. Pour into pumpkin mixture and stir to completely incorporate.
When the crust is finished baking, pour pumpkin mixture into the warm crust. No need to let the crust cool! Bake at 350° for 35-45 minutes or until just a bit of jiggle in the middle of the pie. Don't bake until firm. The pie will firm up as it cools.
For best presentation results, allow the pie to cool in the fridge for several hours or overnight before serving. Serve with dairy-free whipped cream and enjoy!
**Each 1/8th slice of pie has 21 net carbs.**