Pumpkin pie is my favorite dessert on Thanksgiving and this year I had the pleasure of making it for my family. I needed to make two pies and I put it off to the very last minute! This recipe is fairly simple to pull together if you have all of the ingredients ready.
I decided to do a traditional pie crust made with grains/gluten because no one in my family is gluten free besides me. I wanted the pie crust to be spot on so I am using an excellent recipe using sprouted spelt flour from Cheeseslave for my crust. I am able to tolerate sprouted flour fairly well now, so I am quite excited to enjoy a REAL gluten containing crust this year! I did make one modification to it because I did not have all purpose flour on hand. If you are grain-free/gluten-free can you use this pecan crust I posted previously. It will be delicious as well!
There is one thing you should do in advance of making this recipe. If you plan on using homemade fresh pumpkin puree made from baking a sugar pie pumpkin, do that the day before you make the pie filling.
Homemade Pumpkin Pie
This recipe makes two 9 inch pumpkin pies.
Updated pie crust ingredients for two pie crusts
- 4 cups sprouted spelt flour (or you can do half sprouted flour and half unbleached all-purpose flour) (where to buy sprouted flour)
- 1 1/3 cup very cold beef tallow, chopped or grated (how to render beef tallow)
- 14 Tbsp very cold grass fed butter, straight from the fridge or frozen
- 1 1/4 tsp celtic sea salt (where to buy)
- 2 1/2 tsp sucanat, coconut sugar, or maple sugar (where to buy)
- 1 cup ice water
Ingredients – Pumpkin Pie Filling
- 3 cups of homemade pumpkin puree or store-bought canned or boxed pumpkin
- 1 1/2 cups coconut milk, divided into 1/2 cup and 1 cup (where to buy)
- 5 pastured eggs
- 3/4 cup maple syrup (where to buy)
- 2 Tbsp grass fed gelatin (where to buy)
- 3 tsp vanilla
- 1 1/2 tsp cinnamon
- 1/8 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cardamom
- 1/2 tsp ground allspice
- 1 tsp celtic sea salt (where to buy)
UPDATE: this year I wanted my pie to have a bit more spiciness to it. I decided to change it up and use my essential oils to flavor my pie and give it more oomph. So instead of using the above traditional ground spices, I used the following:
- 4 drops cinnamon bark essential oil (I get mine here)
- 2 drops nutmeg essential oil (I get mine here)
- 2 drops ginger essential oil (I get mine here)
- 2 drops clove essential oil (I get mine here)
- 1 drop cardamom essential oil (I get mine here)
Preheat oven to 350 degreed F.
Mix together the gelatin and the 1/2 cup coconut milk to soften the gelatin. Add the gelatin mixture and all of the rest of the filling ingredients together into a high speed blender or food processor and blend until smooth.
Pour into your prepared pie crusts and bake at 350 for 50-70 minutes.
I had both in the oven at the same time and it took one longer than the other. Just keep checking for doneness and proper consistency. The middle should be cooked but it still might be a bit jiggly. Let cool completely and then refrigerate overnight before serving. This will create a nice dense texture. You can also make this well in advance and freeze it.
Pin it here!
Serve with whipped cream!