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Healthiest, Super Delicious, Paleo Pumpkin Pie!

This year Thanksgiving kind of came out of nowhere. We knew we would be jetlagged & unprepared, but I did’t realize how much so. We arrived after 13 hours of travel, from a time zone 6 hours away, just 36 hours before the festivities. Luckily my neighbors were kind enough to extend an invitation to their table.

Considering my food restrictions, and custom, of course, I managed a trip to the grocery store to make something to bring with us. Since I was already being spared the hassle of the turkey, I opted for a simple easy roast, persimmon & celery pork tenderloin, along with a paleo pumpkin pie.

Since my last post was of pork, I’m sharing the pie recipe. I’m especially proud of it! Pie has always been kind of a nemesis of mine. I can never get the dough to not crack, and while this one is not picture perfect, it is still a beauty & absolutely delicious!

100% PALEO, sweetened only with 5 dates, made with gut healing, clean ingredients, this dessert is sure to win a spot on at any holiday table.














Serves Serves 9-10

Healthiest, Super Delicious, Paleo Pumpkin Pie!

1 minPrep Time

45 minCook Time

46 minTotal Time

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Recipe Image


  • Crust, recipe adapted from Food Republic
  • 1 cup hazelnut meal
  • 1/2 cup coconut flour
  • 1/2 cup tapioca flour + more for dusting
  • 3/4 cup cold lard, cut in to 1 inch chunks
  • 1 tbsp cold water
  • 1 egg
  • 1 egg white + water (egg wash)
  • pinch salt
  • For Filling:
  • 2 cups roasted Kabocha squash, seeded, no skin
  • (I halve, seed and roast it at 400F for 30minutes, let cool and spoon out meat. 1 will do)
  • 1 ripe persimmon
  • 5 soaked dates, pitted (soak overnight)
  • 1/2 cup full fat coconut milk
  • 1 tbsp coconut oil
  • 1 tbsp Great Lakes Beef gelatin
  • 2 eggs
  • 1 egg yolk (from the egg wash)
  • pinch fine sea salt
  • 1/2 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp nutmeg
  • pinch ground clove
  • 1 vanilla bean scrapping


    For Crust:
  • Sift together flours & salt.
  • Cut lard in to flour by pulsing together in food processor until it looks like wet sand.
  • Add in egg and pulse until it forms in to a ball.
  • Remove from food processor and wrap in plastic, refrigerated for 30 minutes.
  • Separate two large sheets of parchment paper.
  • Place on on counter and dust with tapioca flour.
  • Place ball in center and pat down in to a disk.
  • Dust the disk with tapioca flour and cover with second sheet.
  • Use rolling pin to roll out in to a 10" circle.
  • Roll gently in an outward motion.
  • Remove top sheet & carefully place the crust in to pie pan.
  • If it cracks, use fingertips to repair the cracks, wet them, it will help.
  • Fold excess over the edge and use fork to gently imprint on it.
  • Brush with eggwash.
  • In 1/4 inch pattern make holes with fork in the dough to prevent bubbling.
  • Bake at 400F for 10 minutes. Remove and let cool to the touch.
  • For filling:
  • In a blender: puree pumpkin, persimmon, dates, coconut milk & oil until smooth.
  • You may need to use prod to keep it moving.
  • Add in spices, salt, vanilla & gelatin, blend in until smooth.
  • Add in egg and blend until smooth.
  • Pour into cooled crust.
  • Bake at 350F for 30 minutes. Let cool to room temperature before serving.
  • Enjoy! I didn't make any, but coconut whipped cream would be pretty sexy on this pie too!

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