Ingredients

The following ingredients have 8 Servings
  • 1 Paleo Pie Crust
  • 1 cup Coconut Milk Whipped Cream (to serve, optional)
  • 15 oz pumpkin puree
  • 3/4 cup coconut milk (canned full fat only)
  • 3 large eggs
  • 2/3 cup coconut sugar
  • 1 tbsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1/4 tsp salt

Instruction

  • Please read the recipe notes first!
  • You can make the Paleo Pie Crust the day before you need it if you need to. It is typically to soft to roll out when it's mixed due to the coconut oil so it will take an hour or more to set up in the fridge.
  • Preheat your oven to 350F
  • Roll out the chilled Paleo Pie crust pastry on parchment paper, you may find it easier to put cling wrap on the top of the dough so it doesn't stick to your rolling pin. 
  • Once you have it rolled thin enough to cover the pie pan you can flip the parchment paper with the dough on it, and place it into the 9inch pie pan. Don't panic if the pastry tears or there are missing bits in your pie pan, you can patch it up with small pieces of rolled out pastry and it will work perfectly.
  • Bake the paleo pie crust for 12 minutes, and then let it sit out of the oven for 5 minutes.
  • While the pie crust is cooking mix together all the pie filling ingredients so that they are well combined, it will be darker in color than usual if you are using coconut sugar.
  • Pour the pumpkin pie filling into the part cooked pie crust and spread it out evenly.
  • Cook the Paleo Pumpkin Pie for 45 minutes at 350F, or until the middle is set up.
  • Once the pie has cooled enough to handle, put it in the fridge to set up for at least two hours, or overnight.Serve with coconut milk whipped cream (optional)