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AIP Pumpkin Pie (Paleo & Gluten Free)

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AIP Pumpkin Pie (Paleo & Gluten Free)

After I gave you the recipe for the best autoimmune compliant Thanksgiving side dish, here is a delicious AIP Pumpkin Pie recipe so that you can end your dinner with an amazing sweet note, without feeling deprived because you can’t dig in to the dessert buffet!

And thank God for that!! Actually, those sugary, heavy sweets don’t even catch my gaze anymore, as I immediately remember how sick I feel afterwards… It’s always like that: once your body detoxifies from refined sugar, you rarely crave it and always look for wholesome, healthy alternatives.

AIP Pumpkin Pie

The crust for this AIP Pumpkin Pie features the same recipe I use to make the Grain Free Breakfast Cookies you see in the photo below. If it ain’t broke it you don’t gotta to fix it right?! 😉

The AIP pumpkin filling is absolutely delicious while being free from gluten and dairy and it will really get you to enjoy all of the flavors of the holidays without falling off track.

Sugar Free Cookies

Rather then making a big pie (it’s much easier to have the filling make it a bit soggy in the middle), I prefer to make multiple mini pies as I think they keep their crunch better and they also look cuter to me.

The size is up to you: you can opt for a regular pie pan or tinier muffin molds… just go with what’s easier for you and don’t forget to let me have your feedback!!

AIP Pumpkin Pie






No. of


For the AIP Pumpkin Pie Crust

For the AIP Pumpkin Pie Filling:

  • 450 gr canned organic Pumpkin Puree
  • 3 tbsp Honey
  • 1 tsp Cinnamon
  • 1/2 tsp ground Ginger
  • 1/2 cup Coconut Milk
  • 1 tbsp fresh Lemon Juice
  • grated zest of 1/2 organic Lemon

For garnishing:

  • 1 tbsp unsweetened Coconut Flakes
  • 1 tbsp Honey
  • 1/2 tsp ground Cinnamon

For the AIP Pumpkin Pie Crust:

  1. Preheat the oven to 350 F.
  2. Mix all dry ingredients in a bowl; combine them with the wet ingredients and knead well.
  3. Using a rolling pin roll out the dough on a sheet of parchment paper until 1/3” thick.
  4. Place the dough in a baking pan (I used small one and made mini pies) and bake for 25 minutes.
  5. Fill the AIP pumpkin pie crust (or crusts) with the filling, bake for 5 more minutes and let cool down in the oven.

For the AIP Pumpkin Pie Filling:

  1. Mix all the ingredients in small saucepan and bring to a boil.
  2. Turn off the stove as soon as it starts boiling and set aside. It’s better to add in this filling only after the crust it’s baked in order to prevent it from getting too dry.
  3. Once your AIP pumpkin pie is cool, decorate it with some coconut flakes and a drizzle of honey and you are ready to celebrate Thanksgiving the healthy way!!

I am sure you guys will enjoy this AIP pumpkin pie, and I bet the other people at the table will prefer it to more traditional, heavy desserts!

Happy Thanksgiving and don’t forget to take a photo of your creation and tag me so that I can see!


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This recipe was shared on  “Busy In My Oven“, “Only Taste Matters” and on “The Gracious Pantry

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Ambra Torelli
Born and raised in Italy, Ambra visited over 20 countries and now she divides her time in between Italy and the US, where her husband is from and where she moved in 2011 work as university professor of Italian Literature. She writes about food, travel and things that inspire her! more about ambra

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  • Marilyn October 13, 2018 12:37 pm

    Hi. I am so inspired by your food creations but I have a difficult time converting grams into cups in your recipes. I live in the US and even if I try a conversion chart, I’m left with “I don’t know” if it says .031 cups, etc. Can you give me some advice? Thank you for what you do! I do AIP, by the way.

  • LeAnn October 30, 2018 4:59 pm

    Thank you for the Pumpkin Pie Recipe.
    Would you post the ingredients for crust in “cup” measurements instead of grams?
    Thank you

  • LeAnn November 2, 2018 8:59 pm

    Thank you

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