Carrot "Pumpkin" Pie (options for Gluten-free, Paleo, AIP, Low FODMAP, dairy-free and more)

Served slice of white Carrot "Pumpkin" Pie with whipped cream on top

Carrot "Pumpkin" Pie (options for Gluten-free, Paleo, AIP, Low FODMAP, dairy-free and more)

Carrot "Pumpkin" Pie is that perfect creamy pie that tastes like pumpkin, but it's made with carrots. This allergy-friendly fall and holiday treat can be made with any crust, so it fits any dietary needs. (Okay to make this pie up to 3 days before you plan to serve.)

Course Dessert

Cuisine American

Keyword aip, carrot, gluten-free, low vitamin A, low-FODMAP, paleo, pumpkin pie

Prep Time 25

Cook Time 25

Total Time 50

Servings servings

Calories 180kcal

Author Megan

Cost $8

Equipment

pie plate
food processor or broad-based, high-power blender that can purée cooked carrots
small saucepan

Ingredients

Pre-baked Crust of Choice -- Options include: Paleo AIP Cassava Crust, Paleo AIP Tiger Nut Crust, 2 GAPS diet crusts, Shortbread Pie Crust (for Paleo and egg-free) or any crust you like. You can even use store bought if you have one you like with natural ingredients.

Carrot "Pumpkin" Pie Filling

⅓ cup water
2-1/2 teaspoons gelatin
1 lb carrots use white carrots for Low Vitamin A (VAD) -- steamed until very soft (or boiled, and water drained)
2 teaspoons pumpkin pie spice or for Low vitamin A: use 1-½ teaspoons ginger, ¼ teaspoon cloves and ⅛ teaspoon cardamom
1/3 cup pure maple syrup
1 to 2 pinches sea salt
1 cup heavy cream; for dairy-free/Paleo: use full fat coconut milk, stirred before measuring; for GAPS dairy option, use real probiotic sour cream fully fermented

Instructions

Make sure your carrots are steamed or boiled until very soft (and drained), and fully cooled. (These can be prepped up to 3 days in advance. I put my cooked carrots in a mason jar a few days ahead until I'm ready to assemble the pie.)
Make and "blind"-bake your pie crust, according to recipe's instructions (this means to bake it empty. Some recipes require pie weights for this process, and others don't.) Allow to partially or fully cool before filling.

Filling

Sprinkle gelatin over water in small saucepan. Let stand 1 minute. Whisk in, and stir over low heat until gelatin dissolves.
Place carrots in food processor. Purée until as smooth as baby food.
Add pure maple syrup, spices and sea salt. Purée again until mixed in. Add cream (or coconut milk), and pulse until just but fully combined.
Pour in gelatin mixture, and pulse again until just but completely combined; don't over-mix.
Pour mixture into crust, using a spatula to evenly distribute and even the top if needed. Chill at least 6 hours, or overnight.
Cut pie into 8 to 10 slices, and serve.
(Refrigerate until you're ready to serve, or it's okay to pull it out up to 30 minutes before serving, knowing it will stay out for a while. It does need to be refrigerated, so don't leave it out all day.)

Nutrition