I know I am a bit late on posting this pumpkin pie recipe, but I wanted to work through a few adjustments before posting. Plus who does not love pumpkin pie? Just because Thanksgiving is over it does not mean you can’t eat pumpkin pie. I’m super excited about how this paleo pumpkin pie turned out from a presentation standpoint. I have not made a pie in…. have I ever made a pie? I’m not sure, but when I confidently looked in my cabinet for a pie pan I realized I did not have one! I have made pumpkin pies in the past but who knows what pan I used. What I do have is an assortment of spring form pans and I thought why not, this should work. To my surprise I had total pumpkin pie success! I loved that I could present my pie on a cake stand! How fun! I will definitely be using my spring form pans for more than just raw deserts going forward. This recipe is super basic and could even be made without a crust. Something I have done in the past, and I promise it’s just as tasty. The filling is kind of the best part right? My secret to the yummiest pumpkin pie ever is to use maple syrup for the sweetener and individual spices vs. pumpkin pie spice and a good amount of them. I just think the flavor is so much better. Don’t be alarmed by how long this pie takes to cook. It’s a while but so worth the wait once you taste the first bite. Top your pie with a little coconut whip cream and herbs for the perfect presentation. Enjoy!
- 3½ cups pumpkin
- 1 cup room temp coconut milk + 1 can or box of coconut milk refrigerated overnight
- 2 tsp cinnamon
- 1 tsp ginger
- 1 tsp cloves
- 1⅛ tsp sea salt
- ¾ cup grade b maple syrup
- 6 eggs
- 2½ cups almond flour
- ½ cup arrowroot flour
- 8 Tbsp grass fed butter, ghee or coconut oil
- 1 tsp vanilla extract
- pretty herbs of choice for garnish
- Make the crust first by adding almond flour, arrowroot flour, grass fed butter/ghee/coconut oil, ⅛ tsp sea salt and 2 eggs to a food processor.
- Process until well mixed.
- Press into a 9" spring form pan making sure to carry the crust up the sides of the pan. The filling will come almost to the top so make sure the crust reaches as high as possible. This may take a little work.
- Bake at 350 for 10 min.
- While the crust is baking make the filling.
- In a bowl mix with a spoon or electric mixer the pumpkin, coconut milk, cinnamon, ginger, cloves, 1 tsp sea salt, maple syrup and 4 eggs.
- Once well mixed pour into the spring form pan.
- Carefully place in the oven and bake at 350 for 45 min to 1 hour or until you can insert a knife in the center and it comes out clean.
- Allow pie to cool for a few hours or overnight.
- To make the coconut whip cream remove the can or box of coconut milk from the refrigerator and flip the can upside down and open from the bottom. This makes it easy to separate the cream from the water. If using boxed coconut milk cut off the top and scoop out just the cream.
- Put just the cream in a bowl and whip with a hand mixer until well mixed. Tip: use a stainless steel bowl that has been chilled in the freezer for 30 min.
- Top with coconut whip cream and herb of choice.