Autoimmune Paleo Pumpkin Pie Recipe

Name: Autoimmune Paleo Pumpkin Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups pumpkin (fresh or canned); 3/4 cup full fat coconut milk; 2 tablespoons coconut sugar; 1/4 cup maple syrup; 1 teaspoon ground ginger; 2 teaspoons cinnamon; 1 pinch salt; 1 pinch ground cloves; 2 teaspoons arrowroot powder; 1 tablespoon gelatin (I use grass fed gelatin); 1/8 cup boiling water; 5 cups shredded unsweetened coconut; 5 tablespoons coconut oil

Servings: persons

2 cups pumpkin (fresh or canned)
3/4 cup full fat coconut milk
2 tablespoons coconut sugar
1/4 cup maple syrup
1 teaspoon ground ginger
2 teaspoons cinnamon
1 pinch salt
1 pinch ground cloves
2 teaspoons arrowroot powder
1 tablespoon gelatin (I use grass fed gelatin)
1/8 cup boiling water
5 cups shredded unsweetened coconut
5 tablespoons coconut oil

1
Note: Do not leave out the salt! A pinch in the crust and a pinch in the filling. It brings out the spice and sugars!
2
In a food processor, blend 2 cups coconut and 4 Tbls melted coconut oil and pinch salt. Blend until very smooth, about 2 minutes. Scrape down sides of food processor a few times during the two minutes.
3
Add this to a bow,l and add to it 3 cups of shredded coconut and one more tablespoon of coconut oil. Mix well and then dump into pie pan and use your fingers to shape the crust. This is really the hardest part of the recipe, so take your time pressing the coconut into the pie pan and making sure it is as packed and even as possible.
4
Bake with the edges lightly covered with tinfoil at 350 for 20 minutes. Take out if it is getting too brown. Let cool.
5
In a food processor, blend all the ingredients for the pie filling except the gelatin and water. Stop to scrape down sides once or twice.
6
Pour filling into a saucepan and bring to a simmer stirring often. Simmer for 10 minutes.
7
Pour 1/8 boiling water in a bowl. Sprinkle 1 Tbls of gelatin over the hot water and let dissolve completely. Use a whisk to mix if needed.
8
Pour the hot pumpkin mixture into the food processor again along with the gelatin mixture. Blend for 30 seconds. Slowly pour into the pie crust and completely cool in fridge (2hr-over night)

331

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups pumpkin (fresh or canned), 3/4 cup full fat coconut milk, 2 tablespoons coconut sugar, 1/4 cup maple syrup, and more.

Yes, Autoimmune Paleo Pumpkin Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Autoimmune Paleo Pumpkin Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions