Pumpkin pie is my absolute favorite Fall dessert. It’s one of those seasonal foods that I start craving around Canadian Thanksgiving in early October, and it’s a treat I enjoy all the way through Christmas! In my pre-Paleo days, I was well-known among my friends and family for making The Best pumpkin pie. It was nearly famous, and I was pretty proud of my recipe! I’ve recreated it in faithfully in The Best Paleo Pumpkin Pie, but this version is my AIP spin on that classic!
This recipe relies on Sweet Potato Flour for a crust base. It creates a perfect texture when combined with a little tapioca flour. The filling is extra creamy, too, thanks to a combination of coconut cream and gelatin. This pie is THE pie for you if you want a traditional dessert that’s AIP as an afterthought.
As an alternative AIP pie crust, you can use the cassava flour-based version from my AIP Apple Pie recipe, following the instructions below for pre-baking the crust!
And of course, if you really want to follow my family traditions, I recommend you try it for breakfast! LOL!
Prep Time: 15 minutes
Cook Time: 30 minutes (plus 4 hours in the fridge for the filling to set)
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