Just because you’re AIP doesn’t mean that you can’t enjoy dessert. This No-Bake AIP Pumpkin Pie tastes just like pumpkin pie but only better because you didn’t have to turn on the oven, it’s made with whole food and zero refined sugar.
If you’re used to making you own pumpkin pie and getting ‘pumpkin’ from a can, then you should know that it’s not totally pumpkin. Canned pumpkin is made from a variety of squash but mostly BUTTERNUT! So you’ve been eating butternut squash pie for years and never knew it!
A version of this AIP Pumpkin Pie recipe using actual butternut squash is available in the community cookbook AIP by Season. Click here to download the ecookbook
How to make No-Bake AIP Pumpkin Pie
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.
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 milk 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).
Tips for Making the BEST No-Bake AIP Pumpkin Pie
- 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.
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No-Bake AIP Pumpkin Pie
Ingredients
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
Instructions
- 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).
Notes
- 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.
Nutrition
Helpful Info for All Recipes
- I always use extra virgin olive oil in all of my recipes unless stated otherwise.
- I always use Himalayan sea salt or Celtic sea salt, unless otherwise noted.
- The majority of my recipes are strict AIP or include notations for reintroductions. However while I make every effort to label non-AIP ingredients and recipes sometimes they slip past me. If you have questions, please ask in advance.
Did you make this recipe? I love hearing your thoughts on my recipes so please rate and comment below.
This all time favorite. It’s sooo good.
Great website! My girlfriend has been following an AIP diet for a while and I thought I could try to surprise her with a pie. I just had a look at her AIP approved shelf in the pantry and actually found all the needed ingredients. Now, I’m not a very experienced cook... and want to make sure I understand... you are adding the gelatin powder to the coconut cream that is at room temperature and only the purée is “warm”? Is that enough heat to melt the gelatin powder? Wouldn’t it help to warm up the coconut cream? Or is the idea not to fully melt the gelatin? To be honest I have only used gelatin once before but I do remember having to almost boil the liquid to get it dissolved. I was also thinking that our “room temperature” is on the cool side. I’ll definitely be bookmarking your site.
I'm using a different technique with the gelatin in this recipe. The coconut cream should be room temperature. The puree should be warm. The gelatin will bloom in the coconut cream and then melt with the warmth of the pumpkin puree. Does this make sense?
You said recipe time doesn't include soaking the dates but I don't see any instructions to soak the dates. Could you give instructions to that as I've never soaked them to use them in recipes before. Thank you!
Sorry about that. Those were part of an older version of the recipe. It's been updated.
The recipe calls for coconut cream but in the directions it says to use coconut milk. Which one is the correct one to use?
It should say coconut cream. That was just a typo. It's been fixed. Thanks for bringing it to my attention.
You call this Butternut Squash pie but the recipe reads as though it's pumpkin and the ingredients are pumpkin. Is this an error?
I changed the name of the recipe to make it easier for people to find. No one searches for butternut squash pie and when they do they expect to find a savoury dish. I've used both pumpkin and butternut squash and it honestly tastes the same. Additionally, canned pumpkin is usually a combination of squashes. So if you're eating canned pumpkin you're probably eating butternut. Crazy right?!
Fall is my husband’s favorite season for desserts. Since we started the Paleo AIP lifestyle, it’s been difficult to find dessert recipes that really satisfy his sweet tooth. Beth’s butternut squash pie is so delicious and decadent. The sweet coconut date crust is a perfect balance to the spiced filling. The texture is smooth and firm. Topped with some fresh coconut cream, this recipe is worthy of the most elaborate Thanksgiving feast.