Servings: 1 pie
Ingredients
For the crust:
- ¾ cup coconut flour
- 2 large eggs
- 1/3 cup coconut oil
- 3 tbsp coconut sugar
- 1/8 tsp unrefined salt
For the filling:
- 2 cups mashed pumpkin or 1 ½ 397 mL/14 oz. cans of pumpkin puree
- 1 can full-fat coconut milk
- 2 eggs
- 3/4 cup coconut sugar maple syrup works too
- 1 tbsp pure vanilla extract
- 1 tbsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp ground nutmeg
- ½ tsp ground clove
- ¼ tsp unrefined salt
Optional garnish:
- 1/4 cup raw pecans
- 1/8 cup raw pumpkin seeds
Instructions
For the crust:
- Grease an 8” pie plate with coconut oil.
- Combine all the ingredients with a pastry blender (or just use your hands).
- Press the dough down into the pie plate.
- Pierce the flattened dough with a fork several times to prevent bubbling.
- Set aside.
For the pumpkin filling:
- Heat pumpkin and spices for 20 minutes on low - stirring occasionally.
- In the meantime, preheat oven to 425F.
- Combine remaining filling ingredients into a food processor or stand mixer.
- Add spiced pumpkin and mix until well combined (the mixture will be quite runny).
- Pour into uncooked pie shell.
- Place filled pie into the oven and bake for 15 minutes.
- Reduce heat to 350F and bake for an additional 45 minutes.
- Remove from oven and let cool completely.
- Garnish with pecans and raw pumpkin seeds, if desired.
- Serve or cover and chill in the fridge.
Notes
You can use a 9” pie plate, the crust will just be thinner.
The dough is semi-sticky, so I wet my hands a bit it or put some coconut oil on them to prevent the dough from sticking to my fingers.
If using canned pumpkin, make sure it’s from a BPA-free lined can.
Don’t skip heating the pumpkin and spices (especially if using canned pumpkin puree) because this take any canned flavour away and really allow the flavours to meld together.
Pumpkin filling is quite runny before cooking but will set into the custard texture when baked.
Check your pie crust after about 15 minutes - if it’s getting too brown, tent with aluminium foil or use pie crust shields.
The pie tastes even better when made a day ahead because it allows for the flavours to deepen even further.
The dough is semi-sticky, so I wet my hands a bit it or put some coconut oil on them to prevent the dough from sticking to my fingers.
If using canned pumpkin, make sure it’s from a BPA-free lined can.
Don’t skip heating the pumpkin and spices (especially if using canned pumpkin puree) because this take any canned flavour away and really allow the flavours to meld together.
Pumpkin filling is quite runny before cooking but will set into the custard texture when baked.
Check your pie crust after about 15 minutes - if it’s getting too brown, tent with aluminium foil or use pie crust shields.
The pie tastes even better when made a day ahead because it allows for the flavours to deepen even further.