Pumpkin Pie

Pair my smooth, creamy, spiced pumpkin pie filling with my tender, flaky, buttery Pie Crust for a Pumpkin Pie no one will know is grain and refined sugar-free. You can make this dairy-free by using palm shortening instead of clarified butter in the pie crust.

Primal Recipe Tester Pumpkin Pie

Print Recipe
Pumpkin Pie
Primal Recipe Tester Pumpkin Pie
Prep Time 20 minutes
Cook Time 45 minutes
Servings
1 pie
Ingredients
  • 1 Pie Crust Make it
  • 1 3/4 c cooked pumpkin or 1 15 oz can of pumpkin Buy it
  • 3 pastured eggs
  • 1/2 c full fat coconut milk Buy it
  • 1/2 c maple syrup
  • 1 tbsp ground cinnamon
  • 1 tsp pure vanilla extract
  • 1/2 tsp ground ginger powder
  • 1/2 tsp ground nutmeg
  • 1/4 tsp Himalayan pink salt
  • 1/4 tsp ground all spice
  • 1/4 tsp ground cloves
Prep Time 20 minutes
Cook Time 45 minutes
Servings
1 pie
Ingredients
  • 1 Pie Crust Make it
  • 1 3/4 c cooked pumpkin or 1 15 oz can of pumpkin Buy it
  • 3 pastured eggs
  • 1/2 c full fat coconut milk Buy it
  • 1/2 c maple syrup
  • 1 tbsp ground cinnamon
  • 1 tsp pure vanilla extract
  • 1/2 tsp ground ginger powder
  • 1/2 tsp ground nutmeg
  • 1/4 tsp Himalayan pink salt
  • 1/4 tsp ground all spice
  • 1/4 tsp ground cloves
Primal Recipe Tester Pumpkin Pie
Instructions
  1. Preheat oven to 350 °F.
  2. Flute edges of pie crust and set aside.
  3. Add the rest of the ingredients to a food processor and process until smooth.
  4. Pour into unbaked pie shell and bake for 30 minutes, place a piece of aluminum foil over the pie then bake for another 15-20 minutes.
  5. Let cool completely then refrigerate for at least an hour before serving with Coconut Whipped Cream.
Share this Recipe

You May Also Enjoy

Leave a Reply

avatar
wpDiscuz