Paleo pumpkin pie filling made with 9 ingredients in 10 minutes of active time nestled in a flaky & tender paleo pie crust. Top it with whipped coconut cream for a festive fall dessert. Be sure to give the pie at least 3 hours to cool and set after baking.
1¼cups(270 g) well-shaken full-fat canned coconut milk or cream
1teaspoonvanilla extract
For Serving
whipped coconut cream or non-dairy whipped topping
Instructions
Crust:
Make the crust and parbake as directed.
Brush the interior of the crust all over with the beaten egg white (reserve the egg yolk for the filling) and return to the oven until set, 2 minutes. This will keep the crust crisp.
Place the crust on a rimmed baking sheet lined with parchment for easy cleanup. If your crust has cooled, place it in the oven until hot just before pouring in the custard, 3-5 minutes.
If you like, roll out any pie crust scraps and cut them into leaf shapes with cookie cutters. Brush with egg white, sprinkle with cinnamon sugar, and bake alongside the pie until golden and crisp.
Filling:
Position a rack in the lower third of the oven and preheat to 325ºF.
In a large bowl, whisk together the sugar, pumpkin spice, and salt.
Add two of the eggs, gently whisk smooth, then add the remaining egg and egg yolk and whisk to combine. Whisk slowly so that you don’t incorporate too much air into the filling.
Slowly whisk in the pumpkin puree, then the maple syrup, and then the coconut milk or cream.
Strain the custard through a medium-mesh strainer to remove any eggy bits.
Baking:
Pour the custard into the hot pie crust and very carefully transfer to the oven. Alternatively, place the pie on the rack in the oven and carefully pour in the filling. Any leftover filling can be baked in a ramekin alongside the pie.
Bake the pie at 325ºF until the outer edges are set and slightly puffed and the center wobbles like Jell-O, 45-65 minutes. An instant-read thermometer inserted near the center should read 170-175ºF. Take care not to overbake the pie in order to keep the texture smooth and creamy.
Let the pie cool completely at room temperature, 1-2 hours and up to 6 hours.
Cut into wedges and serve cool or at room temperature with whipped coconut cream.
The pie is best the day of baking but will keep, refrigerated airtight, for up to 3 days, or frozen for up to 2 months.
Notes
*Ingredient substitutions:
In place of golden pumpkin pie spice, use a store-bought blend or use the following:
½ teaspoon ground ginger
½ teaspoon ground cinnamon
¼ teaspoon freshly grated nutmeg
⅛ teaspoon ground turmeric (optional, mostly for color)
⅛ teaspoon ground allspice
Timing:
The prep and cook time here reflect making the filling only.
Give yourself at least 4 hours to make the crust, and 4 hours to cool and chill the pie, much of which is inactive.
Make-Ahead Options:
The pie crust dough can be wrapped and refrigerated for up to 2 days or frozen for up to 2 months.
The homemade pumpkin puree can be made and refrigerated for up to 2 days or frozen for up to 2 months.
The pumpkin pie filling can be made and refrigerated for up to 2 days.
The pie is best the day of baking when the crust is crisp, but it can be made ahead and refrigerated for up to 1 day.
The baked pie can be frozen, but it can make the filling a bit curdled and watery. Defrost completely before serving.