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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.

    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.

    ***My only cautionary note about this recipe is that the crust directions have to be followed exactly and could be difficult for the novice baker. I would recommend using a frozen organic pie crust if you do not need to have an AIP crust (Auto Immune Paleo Protocol).

    I hope you enjoy it!

    This recipe is adapted from Livin’ the Crunchy Life.

    Traditional Pumpkin Pie

    Makes 1 8-inch pie

    Crust Ingredients:
    1 cup arrowroot flour
    1/4 cup coconut flour
    1/4 tsp. salt
    1 gelatin egg (2 tsp. unflavored gelatin plus 3 Tbs. water)*
    1 1/2 Tbs. maple syrup (honey should be okay)
    1/2 cup palm shortening, chilled
    2-4 tbsp ice water

    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)

    *This gelatin egg has slightly less gelatin powder than the gelatin egg for the filling because I found that a full tablespoon makes for a slightly gummy crust.

    Directions for Crust:
    1. Measure the palm shortening into a small bowl and refrigerate until chilled. In a medium mixing bowl, stir together the flours and salt. Add the maple syrup in a slow drizzle while mixing with a fork.

    2. To make the gelatin egg, add water to small saucepan and sprinkle gelatin over the top and stir. Set aside for a few minutes to bloom. Place saucepan on stove top to warm. Once bloomed gelatin is completely melted, whisk until foamy. Add to flour mixture and mix until crumbly.

    3. Add chilled palm shortening and cut into flour mixture with a pastry cutter (or two knives). Fully incorporate until the dough resembles coarse sand and pebbles. Stir in the ice water, 1 tbsp at a time, until dough comes together. It helps to mix with hands at this point. (try 2-3 tbsp.) Dough should be somewhat moist and form a soft dough. Wrap in parchment paper and refrigerate for 1 hour.

    4. Remove from refrigerator and roll out between two pieces of parchment paper. Add water, 1 tsp at a time if too dry. This won’t roll out as easy as traditional dough. Gently press down and roll, using additional starch if needed to help with rolling. Once rolled out, pull one side of parchment paper off. Then hold the crust by the bottom side with parchment paper, and gently flip into a 8 inch pie pan. Press along sides, folding down and crimping the edges. Dough may crack a bit, but should easily press back together. Place back in refrigerator until filling is ready.

    Alternatively, place directly in pie pan and flatten and press dough out, pushing towards the edges. Flatten until bottom is thin and there is enough dough to press along the sides and crimp the edges.

    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. For best results, bring to room temp before slicing and serving.




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