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    Traditional Pumpkin Pie {Paleo, AIP, GF, DF, Egg-Free}

    aip pumpkin pie gluten free dairy free egg free

    Here is a delicious pumpkin pie that you can enjoy during the holidays even while you’re on the healing journey!

    Pumpkin pie is actually a very healthy dessert – when it’s done right! And this pie is done right. It’s free from the health-compromising ingredients like white sugar, common food allergens and hydrogenated margarine. Thank you Livin’ the Crunchy Life for figuring out a delicious dairy-free, soy-free, gluten-free, and egg-free pumpkin pie filling!

    For the crust, I use the paleo sugar cookie recipe on my blog here. I simply roll out the dough in a circular shape as if I’m going to cut out cookie shapes, but I just leave it in a circle and put it into the pie pan like that! See details below.

    The nutrient dense ingredients are still there, like pumpkin, spices and healthy fats, plus some new ingredients including collagen protein and mineral-rich maple syrup.

    Secret: sometimes I will even eat the leftovers for breakfast because it’s full of good fats, antioxidant spices and protein.

    This recipe is adapted from Livin’ the Crunchy Life.

    Traditional Pumpkin Pie

    Makes 1 8-inch pie

    Filling Ingredients:
    2 cups pumpkin puree (or 1 15oz can)
    3/4 cup full fat coconut cream*
    1 1/2 Tbs. arrowroot flour/starch
    1 gelatin egg (1 Tbs. unflavored gelatin plus 3 Tbs. water)
    1/2 c. maple syrup
    1/2 Tbs. vanilla extract or vanilla bean powder (omit for strict AIP)
    1/4 tsp. salt, slightly heaped
    2 1/4 tsp. sweet cinnamon
    1 tsp. ground dry or fresh ginger
    1/4 tsp. ground cloves or allspice
    1/2 tsp. nutmeg (omit for strict AIP)

    Crust Ingredients:
    See recipe here.

    Directions for Crust:
    1. Make this sugar cookie dough recipe as directed. Chill for 2 hours, or longer if you aren’t ready to make the pie. When you’re ready to make the pie, allow the dough to warm up enough to roll it out without it cracking. Roll the dough into a circle, 1/8″ thick. Gently lift the dough into the pie pan. Push it in and crimp the edges decoratively as desired. Chill until the filling is ready.

    Directions for Filling:
    1. Preheat oven to 350 degrees. In a large bowl, mix together pumpkin puree and coconut cream (or milk). Add arrowroot powder and whisk until dissolved. Add maple syrup, salt, spices, and vanilla to pumpkin mixture and mix well

    2. To make the gelatin egg: Place 3 tbsp water in a small saucepan. Sprinkle gelatin over the top and stir so it doesn’t clump. Set aside for a few minutes to bloom. Place saucepan of bloomed gelatin on stove top to warm. Allow to completely melted, whisk until foamy. Pour into pumpkin and mix well to incorporate. Use a hand mixer or whisk if needed to smooth out any lumps.

    3. Pour mixture into chilled crust and bake for 35-40 minutes until top is set. Filling will not set completely during cooking and will still jiggle. Remove carefully when top has darkened and looks set. Allow to cool at room temp for about 2 hours. Refrigerate 6-8 hours or overnight to finish the firming process. 

     

    I hope you enjoy!

     

    Keep taking back your health,
    Robin

     

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