Fall is my favorite time of the year.
One thing I love is making pumpkin desserts
that smell up the whole house on those colder days 🙂
There is something about smelling a pumpkin pie in the oven that makes you feel all warm and cozy inside 🙂
I learned how to make a pumpkin pie that I can eat even on my restricted diet 🙂
It is just like your traditional pumpkin pie but made with a rich coconut flour crust and a creamy delicious pumpkin custard for the filling.
I switch out the cow’s milk for coconut milk. The consistency comes out absolutely perfect and the
taste is simply amazing.
If you do not have dairy sensitivities just use cow’s milk in place of the coconut milk.
Coconut flour crust ingredients:
1 –Â cup Coconut flour
1/2- cup melted coconut oil or Ghee(clarified butter and usually not problematic for people with dairy sensitivities) or grass fed butter
2- eggs beaten
3 -Tablespoons raw organic honey or 4 droppersful Sweetleaf Stevia Extract
a few dashes celtic sea salt
Mix all ingredients together in a medium size mixing bowl till well combined.
It will have a soft playdoh like consistency.
Spread evenly into a greased 9 inch pie plate or 8×8 glass dish going half up the sides.
Pierce bottom with a fork so it will not puff up as it bakes.
Bake at 375 °F for about 12 minutes.
As this is baking start making the pumpkin custard mixture.
Filling:
1- 15 ounce can organic pumpkin
2/3- cup full fat coconut milk or use organic whole cow’s milk if you do not have dairy allergies
1/2-cup raw honey or real maple syrup
****( alternatively you can also use
1+ 1/2Â teaspoons Pure Monk Fruit sweetener plus 4 dropperfuls
of Sweetleaf Stevia extract in place of the honey or maple syrup.)****
2-eggs beaten
2 -teaspoons vanilla extract
1 1/2- teaspoons cinnamon
2-teaspoons pumpkin pie spice
pinch of salt
Instructions:
Mix all ingredients together very well in a medium size mixing bowl.
Pour into your partially baked pie crust and bake at 375 ° again for about 30-35 minutes or until firm in the middle .
To keep your pie crust edges from getting too brown or burning you can use this handy little BPA free silicone pie crust protector here.
I do not advocate using aluminum foil for baking or in cooking as it is highly toxic.
If using an 8×8 square baking dish you can always cover with a baking sheet once it is as brown as you’d like while it finishes baking.
I like these ones here since they are all stainless steel and not aluminum as most baking sheets are.
When pie is done baking ,let cool for an hour or so before eating.
It tastes even better when moved to the refrigerator to chill a few hours once cooled at room temperature.
Try topping with your own coconut cream whipped topping if you’d like with the super easy and delicious recipe below.
Whipped Coconut Cream Topping recipe:
Chill a can of organic coconut cream or coconut milk like this one here in the refrigerator for at least a few hours or even better, overnight.
Scoop out only the solid coconut cream leaving the liquid behind. Put in a metal mixing bowl adding 1 Tablespoon honey or
1-2 dropperfuls of Sweetleaf Stevia extract(depending on how sweet you like it) and whip at medium to high speed until
soft peaks form and it it the consistency you like.
Serve immediately or store in an airtight container in the refrigerator for up to 5 days. It may harden when in the refrigerator so just whip it up again before serving.
Indulge and don’t feel guilty at all!
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