This pumpkin pie recipe has all the flair of traditional pumpkin pie, but with a healthy, dairy-free and paleo twist. The filling sets while still being creamy and has some spiciness from the addition of pumpkin spice and cinnamon. The additions of coconut milk and a paleo pie crust make this the perfect pie to bring to a get-together because everyone will be able to enjoy it.

Servings: 8 to 10
Prep Time: 15 minutes
Cook Time: 35 to 40 minutes

Ingredients

3 eggs
1 can organic pumpkin puree
½ cup coconut milk or full fat or grass-fed cream
¼ cup maple sugar
1 tablespoon Spicely pumpkin spice
1 tablespoon vanilla extract
¼ teaspoon ground cinnamon
¼ teaspoon sea salt
1 paleo pie crust
Dairy-Free Vanilla Ice Cream for serving (optional)

Directions

1. Preheat oven to 350 F (175 C).

2. In a stand mixer, add the eggs and whisk until frothy.

3. Add the pumpkin puree, coconut milk, maple sugar, pumpkin spice, vanilla, cinnamon and salt, and mix until well combined. Stir any unmixed ingredients down from the edges and finish combining.

4. Pour into the baked pie crust and tap on the counter a few times to ensure a smooth and even top.

5. Add crust shields or foil to prevent the crust from burning. Bake the pie for 35-40 minutes.

6. Check after 20 minutes and if the pie is browning too much, cover completely with foil.

7. When done, the center should jiggle and be slightly undercooked as the pie will continue to bake while cooling.

8. Let it completely cool before cutting into it. (Code TRAIL gets you 10% off Nakano Knives)

9. Serve with date whipped cream (link) or the coconut milk vanilla ice cream (optional).

10. Leftovers can be refrigerated for up to a week.