Pleasurable Pumpkin Pie

Delicious and creamy pumpkin pie without dairy, gluten, or white sugars.

gluten free – dairy free – organic

mise en place: 10 minutes

prep time: 10 minutes

cook time: 60 minutes

creates: one 10" pie

tools we use

• measuring cups and spoons

• stand mixer

• aluminum foil

• cooling rack

• 1 prebaked 10" pie crust

things you need

• 2 organic eggs + 1 egg yolk

• 1 1/2 c organic pumpkin puree

• 1/2 c organic coconut sugar

• 2 tbsp organic pure maple syrup

• 1/2 tsp Himalayan pink salt

• 1 tsp organic cinnamon

• 1/2 tsp organic ground ginger

• 1/4 tsp organic ground nutmeg

• 1/8 tsp organic ground clove

• 1 1/2 c organic coconut cream or thick coconut milk

• 1 prebaked 10" pie crust

here’s how

• preheat oven to 450 degrees Fahrenheit

• in the stand mixer, follow this order:

  1. eggs - mix for 2 minutes on medium/high speed

  2. add pumpkin - mix for 1 minute on medium speed

  3. add sugar, salt, and spices - mix for 5 minutes on medium speed

  4. add coconut cream - mix for 2 minutes on low speed

• cover the prebaked pie crust edge with aluminum foil to prevent from burning

• pour the filling mixture into the crust and bake for 15 minutes at 450 degrees Fahrenheit

• reduce oven heat to 350 degrees Fahrenheit and bake for another 45 minutes or until a knife or toothpick inserted into the middle comes out clean

• remove from oven and let cool completely on wire rack, remove foil and serve

helpful notes

• coconut milk can be used, but we prefer the thicker cream to best resemble a more traditional pumpkin pie

• mixing times are merely suggestions, what matters most is that all ingredients are blended smoothly and completely