Mmmmmm... Pumpkin Pie! I don't eat much cow dairy, but I've included some heavy cream in this pie, cuz once a year I have whipped cream on my pie, so why shy from it inside as well? (You can use coconut cream if you prefer.)
I will make a vegan version another time for your reference. Today... It's a traditional filling with grain-free crust!
CRUST:
2 tbs. Coconut Sugar
3 large Pasture Eggs or equivalent Egg Substitute
1/2 cup Coconut Flour
1/8 tsp. Sea Salt
1/3 cup Macadamia Flour (or store bought blanched almond flour)
1/4 tsp. Baking Powder
FILLING:
15 oz. can of Organic Pumpkin Puree
2 Pasture Eggs or equal Egg substitute
1/2 cup Organic Heavy Wipping Cream or Coconut Cream
5 drops Stevia
3 1/2 tsp. Pumpkin Spice
2 tbs. Grass Fed Butter or Coconut Oil
1/2 tsp. Vanilla
1/2 tsp. Sea Salt
OPTIONAL:
1/4 cup Date Syrup or Coconut Sugar
(I personally don't need it very sweet. Sweeten at your own discretion.)
I will make a vegan version another time for your reference. Today... It's a traditional filling with grain-free crust!
CRUST:
2 tbs. Coconut Sugar
3 large Pasture Eggs or equivalent Egg Substitute
1/2 cup Coconut Flour
1/8 tsp. Sea Salt
1/3 cup Macadamia Flour (or store bought blanched almond flour)
1/4 tsp. Baking Powder
FILLING:
15 oz. can of Organic Pumpkin Puree
2 Pasture Eggs or equal Egg substitute
1/2 cup Organic Heavy Wipping Cream or Coconut Cream
5 drops Stevia
3 1/2 tsp. Pumpkin Spice
2 tbs. Grass Fed Butter or Coconut Oil
1/2 tsp. Vanilla
1/2 tsp. Sea Salt
OPTIONAL:
1/4 cup Date Syrup or Coconut Sugar
(I personally don't need it very sweet. Sweeten at your own discretion.)
Line your pie pan with parchment paper and pre-heat your oven to 375.
Mix your crust ingredients together.
Pat into your pan from the center to the sides and make a nice edge by crimping with your fingers.
Whisk your filling ingredients together in a bowl until creamy and smooth.
Pour filling into the crust and any extra pour into a small baking dish for a nice bonus pudding!
Bake on 375 for 45min.-1hour. I pace it in the center of the oven with foil under it to help evenly heat it and not burn the crust. When the top no longer wiggles if you give it a gentile shake, then it's done.
Bake on 375 for 45min.-1hour. I pace it in the center of the oven with foil under it to help evenly heat it and not burn the crust. When the top no longer wiggles if you give it a gentile shake, then it's done.
Let it cool while you make the Whipped Cream!
