I. Love. Pumpkin. Pie. I do. I don’t care who knows it. If there is one food that MUST be at Thanksgiving dinner, it is pumpkin pie. Forget the turkey. Mashed potatoes who? But pumpkin pie, it’s a requirement. Then, I proceed to eat a slice every single meal until it’s gone. I show zero restraint. The wonderful thing about not having/showing restraint is that this pie is almost all healthy ingredients! I have zero guilt about OD-ing on pumpkin, eggs, spices, coconut milk, or vanilla extract. It’s basically a superfood pie…I mean, right?
So sugar….yeah, the one ingredient that I shouldn’t plow into face first. The wonderful thing about this pie, is that there is only a 1/2c of maple syrup in the entire pie! That balances out to just 1T per slice. I mean, I’m no expert, but as far as holiday treats go, that’s pretty acceptable (or at least it would be if I only ate 1 slice…). But don’t worry, it tastes just as sweet and indulgent as a regular pie.
Now, I had discussed before that I don’t like substituting coconut milk for everything dairy. I swear I can always taste the coconut flavor, and it’s a real turn off, especially in more savory dishes, bleh. But I swear to you and promise to you, you can not taste it in this recipe! I am a pumpkin pie aficionado, and this creamy, dreamy slice tastes just like the classic you’re used to. No coconut flavor. I know, I hate it when people say that, then I still taste the coconut. But this time it’s real, scouts honor!
I have been making this pie for several years now, because when I changed my diet, skipping pie was not an option. So if you love pumpkin pie as much as I do, I hope you make this classic part of your holiday tradition! It’s so simple to throw together, it’s 100% worth making your own homemade treat this Thanksgiving. And don’t worry, if you can’t be bothered to make a crust, there’s a crustless option, too.
Paleo Classic Pumpkin Pie
Make your pie crust. The one I linked requires refrigeration, so have everything ready to go before starting on the pie filling. If you don’t want to mess with a crust, this filling makes perfect little custard cups. Just pour the filling into 6 ramekins and skip the crust all together!
Pre-heat the oven to 350 degrees.
In a large bowl, whisk together all ingredients until smooth. Pour them into the prepared (raw) pie crust.
Cover the crust with a pie crust shield (like this) or fashion some aluminum foil into a circle to cover the crust.
Put the oven in the middle of the middle rack in the oven. Bake for 50-60 minutes, until the middle of the pie is just barely set when you gently jiggle the pie. Remove the pie crust shield after 30-40 minutes so the crust can brown for the last few minutes.
FOR CUSTARD CUPS: pour the filling into 6 ramekins, and bake for 20-30 minutes, or until the center of each is just barely set.
Remove the pie or custard cups from the oven and place on a wire rack. Allow it to come to room temperature, the filling will set up more as it cools. I prefer mine chilled, so once it’s room temp, cover the pie and place it in the fridge til it’s time to eat. This chilling time makes this pie the perfect thing to make ahead of the actual holiday so it’s ready to go when company arrives with no fussing.
If you make my favorite dessert, snap a photo for me! Post your picture on Instagram, and tag me at #ideatthatfoodtoo. You can also Pin this picture so you don't forget to make these next time you need a treat!