Pumpkin pie is one of my favorite things and quite honestly, I’ve never had one I didn’t like, but this one truly is the best. Not only is it delicious, but it’s free of white sugar, flour, dairy and other junk you’ll find in conventional pumpkin pie.
*This recipe calls for powdered coconut milk. The majority of canned coconut milk contains guar gum and comes in a can lined with BPA. I use Dr. Ben Kim’s powdered milk to avoid those 2 things. If you use canned coconut milk use 2 1/2 cups worth and be sure it’s not low fat.
*Fresh pumpkin puree instead of canned makes this pumpkin pie really stand out. Take a pie pumpkin, slice it down the middle, remove seeds then quarter the pumpkin. Place the pumpkin quarters flesh side down in a baking pan. Pour 1/2-inch of water over the bottom of the pan so that the pumpkin doesn’t burn or get dried out in the oven. Cover and bake at 375 until sweet and tender, about 60-90 minutes. Remove the flesh, mash, cool and store in the refrigerator until you’re ready to make your pumpkin pie. Many varieties of squash and sweet potato or yam will also work in this recipe. For less dense (more watery) varieties of squash or pumpkin, you may need to adjust cooking time (a bit longer) until pie is completely set.
*This is a crustless pumpkin pie. The extended baking time assures the pie is firm and creates a darker “crust” around the perimeter.
1 3/4 cup coconut milk powder (I use Dr. Ben Kim’s, see note above)
1 1/4 cup filtered water
1/2 cup pure maple syrup
1 Tbsp. vanilla
2 Tbsp. ghee (use coconut oil for dairy free)
2 cups fresh pumpkin puree (see note above)
2 pasture raised eggs
3/4 tsp. fine Himalayan or sea salt
2 1/2 tsp. cinnamon
3/4 tsp. nutmeg
1 1/4 tsp. ginger
1 1/4 tsp. all spice
Preheat oven to 350. Grease a 9 inch round pie plate with sustainably harvested palm shortening, butter or coconut oil.
In a medium saucepan over medium/low heat combine coconut milk powder, water, maple syrup, vanilla and ghee. Stir until coconut powder and ghee are completely dissolved. Do not allow to boil. Remove from heat.
In the bowl of an electric mixer add pumpkin or sweet potato puree, eggs, salt, and spices. Mix at low/medium speed until well combined. Add liquid and mix on low/medium speed until smooth.
Pour the mixture into the pie plate and bake for 70-80 minutes or until completely set. You’ll want it to be firmer than a traditional pumpkin pie so that it stays together without the crust.
Let cool for several hours. Chill in the refrigerator for at least 2 hours before serving.