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piece of pumpkin pie with dollop of cream on white plate
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5 from 1 vote

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.
Prep Time5 hrs
Total Time5 hrs
Course: Dessert, holiday
Cuisine: dessert
Servings: 10
Calories: 308kcal
Author: Beth Chen


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
  • 1 tablespoon Coconut Oil

For the topping

  • Coconut yogurt optional


  • To make the crust, combine the shredded coconut, dates and 1 tablespoon coconut oil in a high speed blender or food processor. Combine until all the ingredients are just combined and the dates are shredded.
  • 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).


  • 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