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Rustic homemade pumpkin pie with a toasted tigernut cookie crust, topped with coconut whipped cream and cinnamon, styled on a wooden table with autumn leaves, a farmhouse napkin, and cozy fall decor.
Sherryl Jenkins's avatarSherryl Jenkins

Rustic AIP Pumpkin Pie With Coconut Sugar (Gluten-Free, Dairy-Free)

This rustic AIP pumpkin pie is warm, cozy, and perfectly creamy, with a coconut-sugar–sweetened pumpkin custard and a toasted tigernut cookie crust. Easy to make, dairy-free, gluten-free, and filled with autumn flavor — the perfect farmhouse-style dessert for fall or Thanksgiving.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 7 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American-comfort food
Ingredients Equipment Method Notes

Ingredients
  

Toasted Tigernut Cookie Crust
  • 1 cup tigernut flour
  • ¼ cup coconut flour
  • ¼ cup toasted shredded coconut (optional but adds amazing flavor)
  • ¼ cup coconut sugar
  • ¼ cup melted coconut oil or ghee
  • 1 ½ tsp cinnamon
  • ½ tsp ginger
  • ¼ tsp sea salt (or pink salt)
  • 1 ½–2 tbsp maple syrup (just enough to help it hold together)
Pumpkin Custard Filling
  • 1 ¾ cups pumpkin purée
  • 3 large eggs
  • ¾ cup coconut cream (thick part from can)
  • ½ cup coconut sugar
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • ½ tsp ginger
  • ¼ tsp mace (AIP substitute for nutmeg)
  • Pinch sea salt
  • (Optional) 1–2 tsp tapioca flour if you prefer a firmer set — not required

Equipment

  • 9-inch pie dish
  • Mixing bowls
  • Whisk
  • Spatula
  • measuring cups and spoons
  • Small skillet (if toasting coconut)
  • Cooling rack
  • Oven (RV ovens work fine — rotate halfway)
  • Hand mixer (optional, for coconut whipped cream)

Method
 

Make the Crust
  1. Preheat oven to 350°F.
  2. In a bowl, mix: tigernut flour, coconut flour, toasted coconut, coconut sugar, cinnamon, ginger, and salt.
  3. Add melted coconut oil and maple syrup. Mix until crumbly and sticking together.
  4. Press firmly into a 9-inch pie dish — bottom + halfway up sides. Rustic edges are PERFECT.
  5. Bake 10 minutes to set. Remove and cool slightly.
  6. Optional Baker’s Trick: Brush the warm crust with 1 whisked egg white and bake for an additional 2–3 minutes. This creates a natural glaze that keeps the crust crisp and prevents sogginess once the filling is added.
Make the Filling
  1. In a mixing bowl, whisk eggs.
  2. Add pumpkin purée, coconut cream, coconut sugar, vanilla, spices, and salt.
  3. Whisk until smooth.
  4. If you want slightly thicker texture, whisk in tapioca (optional).
Bake the Pie
  1. Pour filling into the baked crust.
  2. Bake at 350°F for 45–55 minutes, until the center jiggles slightly but is mostly set.(RV oven tip: rotate halfway for even heat.)
  3. Cool fully on a rack — this finishes the set beautifully
Serve
  1. Add a generous dollop of coconut whipped cream
  2. Lightly dust with cinnamon
  3. Slice + serve warm or chilled

Notes

Macros (per slice — 1/8 pie, approximate)

Because this is AIP + coconut-sugar–based, macros are approximate but very close:
Calories: 268
Protein: 4.6g
Carbohydrates: 28g
Fiber: 4.2g
Sugars: 14g
Fat: 16.5g
Saturated Fat: 8.8g
Net Carbs: 24g