AIP Pumpkin Pie

Pumpkin cake is my absolute favorite Fall dessert. It’s certainly one of the individuals periodic foods which I start craving around Canadian Thanksgiving at the beginning of October, and it is a goody I like completely through Christmas! Within my pre-Paleo days, I had been well-known among my buddies and family to make The Very Best pumpkin cake. It had been nearly famous, and that I was pretty happy with my recipe! I’ve recreated it in faithfully within the Best Paleo Pumpkin Cake. However, this version is my AIP spin with that classic!

This recipe depends on Yams Flour for any crust base. It makes an ideal texture when combined after some tapioca flour. The filling is extra creamy, too, because of a mix of coconut cream and gelatin. This cake may be the cake for you personally if you prefer a traditional dessert that’s AIP being an afterthought.

AIP Pumpkin Pie

As a substitute AIP cake crust, you should use the cassava flour-based version from the AIP Apple Cake recipe, following instructions below for pre-baking the crust!

Ingredients (Crust):

  • 1/2 cup tapioca flour
  • 1/2 cup yams flour (I made use of Zocalo)
  • 1/4 teaspoon salt
  • 1/4 cup palm shortening
  • 1/3 cup pumpkin puree
  • 2 teaspoon vanilla

Ingredients (Cake):

  • all of those other can of pumpkin puree, 1 1/3 cups
  • 1 cup coconut cream (about 1 can full-fat coconut milk)
  • 1 teaspoon vanilla
  • 4 teaspoon gelatin
  • two tablespoons honey
  • 3 tablespoons walnut syrup
  • 1 teaspoon cinnamon
  • 2 teaspoons ginger root
  • 1/2 teaspoon mace
  • 1/4 teaspoon cloves
  • 1/4 teaspoon salt
  • 1 crust previously mentioned

AIP Pumpkin Pie

Directions (Crust):

  1. Preheat the oven to 350.
  2. Work all ingredients right into a dough.
  3. Press right into an 8” shallow cake plate, spring form cake pan, or silicone round cake pan mold.
  4. Poke throughout having a fork, the sides.
  5. Bake for 28-half an hour, until beginning to brown.

Directions (Cake):

  1. Blossom gelatin in coconut cream.
  2. Heat all ingredients except pumpkin puree in a small saucepan over medium heat until just beginning to simmer and gelatin is dissolved.
  3. Add pumpkin puree, and take away from heat. Let awesome until the crust has run out of the oven.
  4. Pour into crust. Refrigerate until set, a minimum of 4 hrs.


Categories: Autoimmune