Your holidays just got a lot more wholesomely sweet. This Rustic Pumpkin Pie recipe literally starts with a whole pumpkin, rather than a can opener, which makes a huge difference both in nutrients and flavor. Both B and Andrew said that this was the best pumpkin pie they’d ever eaten. (Yes, a 10 year old said that!)
I mention in the ingredients below that adding a touch of pure maple syrup is optional. If you are serving this to kids, then I’d recommend adding that maple syrup to ensure that it’s sweet enough. However, if you’re serving to adults or you’re really watching your sugar intake, the molasses does add enough sweetness so that you don’t really need the maple syrup, or you can supplement the sweetness with a few drops of liquid stevia.
1 medium sugar pumpkin OR 1 (15oz) can of pumpkin puree
1 can (13.66oz) 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 tablespoons pure maple syrup (optional)
3 cups Raw Pecans
½ teaspoon sea salt
1½ cups Pitted Date
¼ cup coconut oil, melted
2 tablespoons coconut oil, melted
Preheat the oven to 375 degrees. Line a large rimmed baking sheet with parchment paper and set aside.
Remove the stem from your pumpkin, cut the pumpkin in half vertically, and scrape out the seeds. (Save the seeds for roasting! They make a delicious snack.) Place the pumpkin halves, cut-side down, on the parchment paper and rub the skin with coconut oil. Roast for 60 minutes, until tender. Remove the pumpkin from the oven and reduce the temperature to 325.
Combine all of the crust ingredients in a food processor. Blend until all of the ingredients are evenly incorporated. Lightly grease a 9” pie pan and press the crust firmly and evenly onto the bottom and sides of the pan. Set aside.
Once the pumpkin has cooled, discard the skin and place the soft pumpkin meat in a food processor. Add the remaining filling ingredients and blend until smooth. Pour the filling into the prepared pie crust. Bake 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. Let the pie cool slightly then chill in the fridge for 60 minutes before serving.
What’s a slice of pumpkin pie without a little whipped cream?
Try this Coconut Whipped Cream for a dairy+refined+sugar+free whipped topping!
Or if you’re cool with some dairy then try this Greek Yogurt Whipped Cream for a high-protein whipped topping!