Call me basic, but I love anything and everything pumpkin. Today is the first day of Autumn and there is NO better way to celebrate than with pumpkin pie. Ok, just kidding…it totally gets better when the pumpkin pie is dairy AND grain free. But still guys, tis’ the season!
What would Autumn be without something pumpkin. Whether it is spiced pumpkin lattes or pumpkin pie, the taste and smell of pumpkin is the perfect companion to cool fall weather.
It’s about time to try an alternative to the white sugary, corn syrupy filled store bought pumpkin pies. And this recipe is made from real foods, yet keeps its traditional flavor. Can I get an amen?
Ingredients
- ½ cup coconut oil or butter, melted
- 2 eggs, Preferably Local Pastured
- ¼ teaspoon sea salt
- ¾ cup coconut flour
- 1-3 tablespoons raw honey
Pie Filling
- 2 cups Organic Pumpkin Puree (fresh or canned)
- 3 eggs
- 1/2 cup Raw Honey or Maple Syrup
- 2 teaspoons Cinnamon
- 1/4 teaspoon Nutmeg
- 1/4 teaspoon Clove
- 1 tablespoon Vanilla Extract
Instructions
Pie Crust
- Preheat oven to 400 degrees.
- In a medium bowl beat butter, eggs, honey and salt together with a fork.
- Then add coconut flour. Stir until dough holds together.
- Gather the dough into a ball, then pat into a 9″ greased pie pan.
- Prick the dough with a fork.
- Bake for 8-10 minutes or until lightly brown. Let cool.
Pie
- Preheat oven to 350 degrees.
- Mix pumpkin puree, eggs, honey, vanilla and spiced together in a bowl. Mix until all the ingredients are completely blended.
- Pour pumpkin mixture into cooled cooked pie crust.
- Cover the edges of pie crust with foil or a pie crust cover.
- Bake pumpkin pie for 45 minutes or until the pie is golden brown and the center is set.
And if you want to be extra fancy, go ahead and make some homemade dairy-free coconut whipped cream to top it off! You can easily create a decadent, fluffy whipped cream by using a can of full-fat coconut milk. Not only is the technique super simple, but it’s easily the best whipped cream you’ll ever have. You can use this whipped cream for just about anything, like adding it in a bowl of fruit, on top of a fruit crisp, or stirred into your pumpkin latte, no judgement.
One important tip: you’ll want to chill the can of coconut milk for at least 24 hours before you begin to ensure the white coconut cream solidifies. I like to keep a few cans in the fridge at all times so I don’t have to wait.
Whipped Cream Ingredients:
- 1 can full-fat coconut milk, chilled for 24 hours
- 1 to 2 tablespoons sweetener (maple syrup, cane sugar, etc), to taste
- 1 vanilla bean, scraped or 1/2 teaspoon pure vanilla extract (optional)
Instructions:
- Chill the can of coconut milk in the fridge for at least 24 hours.
- About 1 hour before making the coconut whip, chill a mixing bowl in the freezer.
- After chilling the can, open the can and scoop the solid white coconut cream into the bowl. Discard the coconut water or save it for another use (coconut water ice cubes anyone?) 😉
- Using an electric hand mixer beat the cream until fluffy and smooth. Add in sweetener to taste and the vanilla.
- Return whipped cream to fridge until ready to use. It will firm when chilled and soften at room temperature. This will keep in the fridge in a sealed container for up to 1 week or you can freeze it in an airtight freezer-safe bag for up to 1 month. After chilling in the fridge, add to a cupcake decorating bag and fancy your pie up!
