Source: Livin' the Crunchy Life
9 inch pie (Paleo, Autoimmune Protocol, Gluten Free, Dairy Free, Nut Free, Egg Free)
What you need:
1 cup arrowroot flour/starch
1/4 cup coconut flour
1/4 tsp salt
1 gelatin egg (1 tbsp unflavored gelatin plus 3 tbsp water)
1 1/2 tbsp maple syrup (honey should be okay)
1/2 cup palm shortening, chilled
2-4 tbsp ice water
2 cups pumpkin puree (or 1 15oz can)
3/4 cup full fat coconut cream* OR sweetened condensed coconut milk* (1 can full-fat coconut milk)
1 1/2 tbsp arrowroot flour/starch
1 tbsp unflavored gelatin plus 3 tbsp water
6-8 tbsp maple syrup*
1/2 tbsp vanilla extract (this one is alcohol free)
1/4 tsp salt, slightly heaped
2 1/4 tsp sweet cinnamon (Ceylon cinnamon)
1 tsp ginger
1/4 tsp ground cloves
optional nutmeg (not strict AIP): Use 2 tsp cinnamon, 3/4 tsp ginger, 1/2 tsp nutmeg, and 1/4 tsp cloves.
How to make:
Full-fat coconut cream option:
Place can of full-fat coconut milk in refrigerator overnight. When ready to make pie, open and scoop hardened layer of thick cream from top of can. Should yield close to 3/4 cup. Bring to room temp before using if possible. Thai Kitchen works best for this. You may also buy cans or containers of coconut cream (therefore won't need to be refrigerated).
Sweetened condensed coconut milk option:
Using one can of full fat coconut milk, pour in a saucepan. Bring to a boil over med-high heat. Watch carefully to avoid over boiling. Once boiling after 3-5 minutes, whisk and reduce heat to a simmer. Add 1/4 cup of the maple syrup and stir. Simmer 30-45 minutes until reduced by about half, stirring occasionally to prevent burning. Should reduce down to 3/4 - 1 cup. Use 3/4 cup for recipe. *For maple syrup, count 1/4 cup towards total amount of sweetener in recipe.
Mix together flours, sugar, and salt. Add maple syrup and mix well. To make 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. Add chilled palm shortening and cut into flour mixture with a pastry cutter (or fork). Fully incorporate until no chunks of shortening remain. Mix in ice water, 1 tbsp at a time, until dough comes together. It helps to mix with hands at this point. (I use 2-3 tbsp.) Dough should be somewhat moist and form a soft dough. Wrap in plastic wrap and refrigerate for 1 hour.
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, gently flip into a 9 inch pie pan and 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.
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. 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. In the meantime, add maple syrup, salt, spices, and vanilla to pumpkin mixture and mix well. 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.
Pour mixture into chilled crust, cover crust with pie shield or foil, and bake for 35-45 minutes until top is set. (I go for 45 minutes) Remove crust shield for last 10 minutes to brown crust if desired. 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 firm. For best results, bring to room temp before slicing and serving. Top with whipped coconut cream if desired.