If you’re like me, then your holiday feast will conclude with a slice of freshly baked pumpkin pie. This Real Food Pumpkin Pie recipe literally starts with a whole pumpkin, rather than a can opener, and it really shines through in the flavor. Both B and Andrew said that this was the best pumpkin pie they’d ever eaten! (Yes, a 10 yr old said that!)
There’s zero grains, gluten, dairy or refined sugars in this deliciously wholesome dessert! I mention in the ingredients that adding a touch of pure maple syrup is optional – if you are serving to kids then I’d recommend adding that maple syrup. However, if you’re serving to adults and you’re really watching your sugar intake, the molasses does add enough sweetness so that you can safely remove the maple syrup.
Try this wholesome pumpkin pie recipe for your holiday meal and let me know how yours turns out. Enjoy!
- 1 medium sugar pumpkin
- 1 (13.66oz) can coconut milk, full fat
- 2 Tablespoons arrowroot starch
- 2 Tablespoons molasses
- 2 Tablespoons coconut oil
- 1 Tablespoon pumpkin pie spice
- ¼ teaspoon sea salt
- 3 eggs
- 3 Tablespoons pure maple syrup (optional)
- 3 cups raw pecans
- ½ teaspoon sea salt
- 1½ cups dates, pitted
- 6 Tablespoons coconut oil, melted
- 2 (13.66 oz) cans of coconut milk, full fat (chilled overnight)
- ¼ cup raw honey
- 1 Tablespoon vanilla extract
- ½ teaspoon almond extract
- 1 Tablespoon coconut oil, melted
- pinch of sea salt
- Preheat the oven to 375 degrees F. Line a rimmed baking sheet with parchment paper. Remove the stem from your pumpkin, cut in half, vertically, and scrape out the seeds. (SAVE the seeds for roasting! Makes a delicious real food snack.) Place the pumpkin halves, cut side down, on the parchment paper and rub the skin all over with coconut oil. Roast for 60 minutes, until tender. Remove the pumpkin from the oven and reduce the temperature to 325.
- For the Crust: Combine all of the crust ingredients in a food processor. Blend until all of the ingredients are evenly incorporated. Lightly grease a pie pan (I used a 9″) and press the crust firmly and evenly onto the bottom and sides of the pan. Set aside.
- For the Filling: Once the pumpkin has cooled, discard the skin and place the soft roasted pumpkin in a food processor. Add the remaining filling ingredients and blend until smooth. Pour into your prepared pie crust. Bake in the preheated oven (325) for 45-60 minutes, until cooked through and set. To test, shake the pan – if it wiggles in the middle then it’s not quite done. Once cooled, place the pie in the fridge for at least 60 minutes.
- For the Whipped Cream: Chill the cans of coconut milk in the fridge overnight. Do NOT shake the cans up at all! Carefully turn the cans over and open from the bottom. Drain out the liquid and scoop the white cream into a mixing bowl. Discard the liquid. Add the remaining whipped cream ingredients. Beat with an electric whisk for a few minutes, until creamy. If necessary, chill the cream in the fridge to thicken. Use a piping bag to add dollops of whipped cream to each slice of pie. Garnish with a sprinkle of cinnamon, nutmeg or pumpkin pie spice. Enjoy!