Paleo Blueberry Pumpkin Pie: Grain-free, Dairy-free, Nut-free, Egg-free


Low FODMAP and AIP-friendly, this pie is my snack saviour. I was going a bit loopy trying to find a convenience food for those busy days when eating mammoth meals just isn’t achievable.

So I’d been playing around with the small amount of foods that hang out both on the low FODMAP list and the autoimmune paleo list. Finally I have a winner. I could have just eaten the blueberry filling by itself…divine.

This Paleo dessert is scrumptious served as a warm pie or as a cold “muesli bar” snack. Vanilla coconut kefir yoghurt is a great addition to the warm pie concept or even sugar-free banana and olive oil ice-cream (blended frozen banana with EV cold-pressed olive oil and a teaspoon of organic vanilla bean).

Let’s get down to business. Blueberry busy-ness.

Ingredients for Pumpkin Pie Crust

1 ½ to 2 cups kent pumpkin (you can use sweet butternut if you are not FODMAP intolerant), peeled and chopped into cubes
2 tbsp of coconut oil, melted
2 tbsp of coconut flour (consider your FODMAP tolerance and use ground Brazil nuts instead)
¼ tsp sea salt, grinded
¼ tsp cinnamon

How to create this scrumpty dumpty pie crusty:
1. Steam the pumpkin chunks until soft.
2. Mash or blend the rest of the ingredients into the pumpkin. Seriously, it’s that simple.
3. Roll the pumpkin dough firmly into a ball. You can choose here to split it in half and create a top and bottom “sandwich” type crust or just a bottom pie layer.
4. For the sandwich-type crust, break the dough into two. Press both halves into 1 inch-thick rectangles on baking paper.
5. For just a bottom crust, that press dough into the bottom of a small pie or bread baking tin lined with baking paper and press it up the sides about an inch. (Double the recipe if you want to fit a normal sized pie dish).


Ingredients for Blueberry Syrup

1 cup frozen organic blueberries, stemmed and pitted
Juice of one fresh lemon
1 tsp – 1 tbsp of granulated molasses (add as much as you need based on your tastebuds. If they are still desensitised from processed foods you’ll need a little more natural sugar)
1 tbsp arrowroot powder (add this slowly and stop when the syrup is thickening to a gooey, sticky consistency)
1 tsp cinnamon
Optional: 2 tsps of raw cold-pressed rose water

1. Heat the blueberries and lemon juice over low heat. Shmoosh the blueberries with a wooden spoon (yes shmoosh is a technical recipe term).
2. Slowly shake in arrowroot powder, stirring as you shake (shake shake shake, shake your booty!)
3. Stop adding arrowroot if the syrup thickens well (if you lift the wooden spoon the syrup will stick to the pot and form a stringy goop on the spoon).
4. Add molasses and cinnamon.
5. Take off heat after a few minutes when the syrup is thick. Cool and add rose water if desired.

The Fusion:

1. Dribble (or slop, whatever your style) the blueberry syrup onto the pie crust. Use a thin spatula to lift the second crust onto the top of the filling if you’ve separated the crust into two. Spread some melted coconut oil onto the crust.
2. Put in a preheated oven for 15-30 minutes.
3. Cool before taking out of the tin.
4. Set in the fridge before slicing it into bars or wedges.
5. Sprinkle the top with cinnamon and serve cool or warm.
6. Indulge with a grin.


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