November 23rd, 2024
Recipes
The Best Pumpkin Pie
Valentina P
- Difficulty
•
- Time 60" plus chill time
This is our favorite classic pumpkin pie recipe of all time. The creamy-smooth filling has the perfect texture and every bite is fabulously rich and full of warming spices. Perfect with a dollop of whipped cream or vanilla ice cream.
How To MakeDiet Type: Classic
Shopping List
- 1 (9-inch) unbaked refrigerated pie crust (store-bought or homemade)
- 1 (15 ounce) can pure pumpkin puree
- 1 cup evaporated coconut milk (Note 1)
- 1 cup coconut sugar
- 1 tablespoon all-purpose flour (or gluten-free flour blend)
- 2 large eggs
- 2 egg yolks
- 2 1/2 teaspoons pumpkin pie spice (we use this one)
- 1/2 teaspoon salt
Instructions
- Step 1: Preheat oven to 375°F. If using a homemade pie crust, remove the chilled dough from the refrigerator and roll it out into a 12-inch circle. Ease the dough into the pan, tucking it inwards rather than stretching it outwards. Patch up any tears with extra dough. Crimp the edges with a fork or your fingers. Refrigerate or freeze until ready to bake. If using a store-bought crust, proceed to Step 2.
- Step 2: Time to par-bake the crust. Place the refrigerated pie crust on a baking sheet (for easier handling). Crumple a large piece of parchment paper into a ball and then open it, covering the crust with the parchment. Fill the pie halfway full with sugar, dried beans, or pie weights - using the parchment as a layer of separation. Make sure the weights are evenly spread over the base of the crust. Bake for 10 to 15 minutes. Carefully remove the parchment paper and pie weights.
- Step 3: Reduce the oven temperature to 325°F.
- Step 4: Place the pumpkin puree, evaporated coconut milk, coconut sugar, pie spice, and salt in a small saucepan. Simmer over medium heat, stirring often for 2 to 3 minutes or until the ingredients are well combined. Set aside to cool to room temperature.
- Step 5: Stir together the chilled pumpkin mixture, eggs, yolks, and flour until smooth. Pour the mixture into the pie crust, about 3/4 of the way to the top.
- Step 6: Bake the pie for 55 to 60 minutes, or until the pie is almost set. The center will still be a little jiggly if nudged, but will continue to cook as it cools. Keep an eye on the pie and use a pie shield or foil strips to cover the edges if they start to look like they are browning too quickly. Cool the pie on a wire rack and let it cool for several hours, or refrigerate overnight.
- Serve: Slice and enjoy at room temperature or slightly warmed.
Recipe Notes
Note 1: No evaporated coconut milk? Easily make your own by simmering a can of full-fat coconut milk over medium heat for about 30 minutes, or until the milk reduces to the 1 cup needed.
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Nutrition
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The Best Pumpkin Pie
PT1H 1 (9-inch) unbaked refrigerated pie crust (store-bought or homemade) 1 (15 ounce) can pure pumpkin puree 1 cup evaporated coconut milk (Note 1) 1 cup coconut sugar 1 tablespoon all-purpose flour (or gluten-free flour blend) 2 large eggs 2 egg yolks 2 1/2 teaspoons pumpkin pie spice (we use this one) 1/2 teaspoon salt Gluten Free 12 Servings
Ingredients:
