AIP Pumpkin Pie Recipe
If you’re worried about giving up your favorite sweets when you start AIP, don’t be. Giving up ingredients doesn’t mean giving up dessert! Look no further than this AIP pumpkin pie. It’s got everything you look for in a pie from the tender spiced coconut flour crust to the creamy dairy-free pumpkin filling. One pie will serve 5-6 people and even your non-AIP friends will ask you for this recipe. It’s the perfect ending to any dinner party and I mention it takes less than an hour to make? That’ll be our little secret. So, what are you waiting for? It’s pie time!
What is Runny Honey
Technically, all honey can be runny honey, which simply refers to clear liquid honey. The difference in textures occurs because of natural variations in glucose and fructose between honeys. The climate and the flowers which contribute to the honey also determine whether it will be runny or set at room temperature and for how long. The higher the fructose, the longer the honey will remain liquid. However, placing your honey (stored in a watertight container) in a bowl of warm water for about an hour will restore it to a liquid state.
What Is the Difference Between Powdered Gelatin and Sheet Gelatin?
Gelatin (also spelled gelatin) is a form of collagen that is used as a gelling agent in many different dishes. In this recipe, it gives the pumpkin pie filling its structure and firm texture in place of eggs.
Gelatin comes in both powdered and sheet form. Each form has advantages and disadvantages, but they are alike enough that they can be substituted. Read on to learn about the different forms of gelatin.
Sheet (or Leaf) Gelatin – Sheet gelatin is exactly what it sounds like from the name. It comes in large flat sheets that are dried in molds to create a standardized size. In the US, you can substitute 4 sheets of gelatin for 1 tablespoon of powdered gelatin and vice versa. Sheet gelatin is preferred by pastry chefs and other professionals because it creates a more transparent finish than powered gelatin.
Powdered Gelatin – Powdered gelatin is also dried but it is broken up into individual grains. It dissolves and disperses more easily than sheet gelatin. It is the form most commonly found in the grocery store and is preferred by home cooks for its convenience.
More Ways to Use Gelatin in Your Kitchen
Your non-AIP guests won’t even know the difference with this classic pie!
For the AIP pumpkin spice
For the base
- 1 1/4 cups (150 g) of coconut flour
- 1/2 teaspoon of reserved pumpkin spice
- 2 1/2 Tablespoons (38 ml) of runny honey
- 2 Tablespoons (40 ml) of melted coconut oil
- 3.4oz (95 ml) of hot water
For the filling
Start by making the base:
- Preheat the oven to 355°F (180°C).
- Prepare a small batch of pumpkin spice by combining the spices in a large bowl. Add the coconut flour to the spice and combine.
- In a separate small bowl, whisk together the honey, melted coconut oil, and hot water. Add the wet mixture to the flour mix and use clean hands to work the mixture until it resembles breadcrumbs. Tip the crumbly mixture into a greased pie dish and press down into an even, compact layer.
- Bake in the oven for 8 minutes, then turn the oven off (without opening the door) and leave in the oven for another 8-10 minutes. Remove and allow to cool completely.
For the filling:
- Dissolve the gelatin in the hot water and set aside to keep warm while you prepare the rest of the filling.
- Add the pumpkin puree, pumpkin spice, honey, and coconut milk to a pan and cook over low-moderate heat for 2-3 minutes, stirring continuously. Add the gelatin mixture and stir well to combine.
- Pour the filling into the cooled pie dish and place in the fridge to set for several hours before serving.
All nutritional data are estimated and based on per serving amounts.
- Calories: 226
- Sugar: 13 g
- Fat: 11 g
- Carbohydrates: 25 g
- Fiber: 10 g
- Protein: 6 g