No-Bake AIP Pumpkin Pie
This No Bake Pumpkin Pie tastes just like pumpkin pie but totally AIP and no-bake. The coconut crust is the only way that you’d be able to tell that it’s not a traditional pumpkin pie. It’s the perfect dessert for Thanksgiving! This recipe fit the Autoimmune Protocol (AIP), Paleo and Vegan diets.
For the Filling
- 3-3 1/2 cups Pumpkin Puree
- 1/2 cup Maple Syrup
- 1 1/2 cups Coconut Cream
- 2 tablespoon Blackstrap Molasses
- 1 1/4 teaspoon Cinnamon
- 1/8 teaspoon Cloves
- 1/2 teaspoon Salt
- 1/4 cup Gelatin
For the Crust
- 1 1/2 cup Shredded Coconut
- 15 Dates soaked in water for about 12 hours to soften
- 1 tablespoon Coconut Oil
To make the crust, combine the shredded coconut, dates and 1 tablespoon coconut oil in a high speed blender. Combine until all the ingredients are just combined and the dates are shredded. You don’t want mush so go slowly.
Pour the date mixture into the pie pan and spread it out evenly. Press it into the pan to create the crust. Place the pie crust in the refrigerator and then make the filling.
To make the pie filling, add gelatin to room temperature coconut cream then stir to combine.
Heat the puree until slightly warm.
Put syrup, cinnamon and cloves in a high-speed blender. Next add the coconut cream mixture followed by the warm pumpkin puree. Blend until smooth.
Pour the pumpkin puree mixture into a pie pan. Let the pie sit in the fridge for about 3-4 hours then serve chilled with coconut yogurt (if desired).
- Please note that the prep time doesn't include the time it takes to soak the dates.
- Since this recipe is made of gelatin, you'll need to keep it in fridge. And you won't be able to have warm pumpkin pie because if you warm it up then it will just melt.
Serving: 1piece | Calories: 308kcal | Carbohydrates: 36g | Protein: 3g | Fat: 19g | Saturated Fat: 17g | Sodium: 160mg | Potassium: 499mg | Fiber: 3g | Sugar: 26g | Vitamin A: 5209IU | Vitamin C: 11mg | Calcium: 62mg | Iron: 2mg