This fall pie is a must have at your next holiday gathering!
Courtesy of Julie Benson
| Prep Time | 10 Minutes |
| Cook Time | 1 Hour |
| Servings |
Slices
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Ingredients
- 1 and 1/3 cup erythritol
- 1/2 tsp sea salt
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground allspice
- 1/2 tsp ground cloves
- 1/2 tsp ground ginger
- 1.5 cup organic canned pumpkin
- 1 can organic full fat coconut milk
- 2 organic free range eggs
Coconut Flour Pie Crust
- 1/2 cup grass fed butter melted
- 2 organic free range eggs
- 1/4 tsp sea salt
- 3/4 cup organic coconut flour
- 1-2 packets stevia
Whipped Cream Option 1
- 1 can organic full fat coconut milk
- stevia to taste start with 1 packet and adjust from there
- 1/2 tsp vanilla extract
Whipped Cream Option 2
- 1 cup organic heavy whipping cream
- stevia to taste start with 1 packet and adjust from there
- 1 tsp vanilla extract
Ingredients
Coconut Flour Pie Crust
Whipped Cream Option 1
Whipped Cream Option 2
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Instructions
Pumpkin Pie Filling
- Preheat the oven to 425 degrees.
- Combine erythritol, salt, spices, coconut milk, pumpkin, and eggs until smooth.
- Pour batter into a pre-cooked pie crust (recipe to follow).
- Bake at 425 for 15 minutes. Then lower to 350 degrees.
- Continue to bake for 40 minutes, until firm.
Coconut Flour Crust
- Preheat the oven to 400 degrees.
- In a medium bowl beat butter, eggs, salt, and stevia with a fork/hand mixer/stand mixer.
- Next add the coconut flour and stir until the dough holds together.
- Gather the dough into a ball and press into a 9-inch greased pie plate.
- I like to put the ball in the middle of the plate and press it out to the edges.
- Bake for 8 minutes and let cool OR fill with your pumpkin filling.
Whipped Cream Option 1
- Open up the organic coconut milk and scrape out the thick coconut cream on top of the milk, leave the milk in the can and save for later.
- Using a hand or stand mixer, put the coconut cream in the bowl, and beat until whipped.
- Add stevia and to taste and add 1/2 teaspoon organic vanilla.
Whipped Cream Option 2
- Using a stand or hand mixer pour the cream into the bowl, make sure it is very cold! Sometimes I put my stainless-steel bowl into the fridge a few minutes before I make my cream.
- Whip the cream for a couple of minutes until it starts to form soft peaks.
- Add stevia to taste and 1 teaspoon organic vanilla extract.
- Keep whipping the cream until you form stiff peaks, about 1-3 minutes, depending on how fast your mixer is set to. Be careful not to over whip you don’t want to make butter.
- When your pie is cool, top with your choice of cream and enjoy!
Recipe Notes
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