Natural Pumpkin Pie – Crowd-Pleasing & Dairy Free
I should post a healthy pumpkin pie recipe, I thought to myself a few days ago.
I was hankering for a real pumpkin pie. You know, the one brimming with freshly roasted pumpkin, real cream and loads of pungent spices. I was writing a post on ginger and I all I could think of was using it in pie. And to justify my craving it seemed better to maybe post about it.
And then coincidentally I received an email from a reader asking for a healthy pumpkin pie recipe.
And the stars aligned.
I made the pie.
It satisfied my craving in a big way. I think you’re really going to like this one.
Freshly roasted pumpkin is amazing in this pie, but keep in mind that it will be a bit more watery. You can choose to strain the roasted pumpkin flesh prior to using it or simply add some tapioca flour to keep the consistency firm.
Think my pie crust looks amazing?
Ok, I admit I went the easy way and used a store-bought crust (my local Kroger carries the Wholly Wholesome traditional crusts). I’m loving that there are healthier pre-made options available now!
One of the unique aspects of this pie is the addition of beef gelatin. I love sneaking this nutritional substance into my recipes because of it’s high-protein, gut-healing benefits (just two of it’s many benefits. I mention other gelatin benefits in this post).
In addition to giving your dessert a nutrient-boost, adding gelatin to a real pumpkin pie (one made with freshly-roasted pumpkin) can ensure the desired custard-like consistency of the pie filling.
No more watery pies here!
Friends, give this tasty pie a taste test before adding it to your Thanksgiving table. I guarantee you’ll love the chance to eat it again and again!
- 2 eggs
- 1/2 cup organic sugar
- 1 - 15oz can full-fat coconut milk
- 2 T. organic grass-fed beef gelatin
- 2 cups (or 1-15 oz can) roasted pumpkin
- 1 t. cinnamon
- 1/2 t. ginger root
- 1/4 t. cloves
- dash of nutmeg
- 1 T. tapioca flour (optional)*
- 1 - 9 inch pie crust
- 1. Preheat oven to 375F.
- 2. Open the can of coconut milk and gently scrape the coconut cream (which rises to the top) into a mixer fitted with whisk attachment. Whip the cream for 3 minutes or until fluffy.
- 3. Add eggs and sugar and mix well.
- 4. Meanwhile, add the organic beef gelatin to the remaining contents in the coconut milk can (mostly just coconut water will be in the bottom of the can) and stir well. Allow to sit for a few minutes to bloom (soften).
- 5. Add freshly roasted pumpkin, cinnamon, ginger root, cloves, and nutmeg to the mixing bowl. Stir until fully incorporated. Add the fully-bloomed coconut milk gelatin mixture. Mix well.
- 6. Pour mixture into a prepared pie crust.
- 7. Cover the crust with foil and bake at 375 for 25 minutes.
- 8. Then, uncover crust and cook for another 25 minutes.
- 9. Place the baked pie on a wire rack to cool for at least 2 hours to fully set. Refrigeration will make the pie firmer.
- *If you feel your freshly-roasted pumpkin is too watery even after straining feel free to add tapioca flour to the filling mixture when you add the spices.