Serves 4
SERIOUSLY, I eat this pie for breakfast, lunch, dinner, and dessert. And why not? There is no refined sugar, and it’s pumpkin, which is loaded with fiber, vitamin A, amino acids, and zinc. It’s a simple treat that shouldn’t be just for dessert. It has saved me on more than one occasion when I was in serious need of something carb-y and sweet. It’s simply the best. Serve at a holiday dinner, bring it to a potluck, or just eat it because you want it. There’s simply no reason not to enjoy this pie frequently.
Grain-Free Piecrust (here)
1 (15-ounce) can organic pumpkin purée
¼ cup full-fat canned coconut milk
¼ cup real maple syrup
Splash of fresh orange juice
1 tablespoon plus 1 teaspoon arrowroot starch
1 teaspoon xanthan gum
2 teaspoons ground vanilla bean (or 4 teaspoons gluten-free vanilla extract)
¾ teaspoon ground cinnamon
½ teaspoon ground or freshly grated nutmeg
½ teaspoon ground ginger
¼ teaspoon ground cloves
1 teaspoon Himalayan salt
Preheat the oven to 350°F. Prebake the crust for about 10 minutes, until warm and firm. Let sit for a few minutes to cool. Keep the oven on.
Combine all the remaining ingredients in a large bowl and mix with a spoon or hand mixer.
Spoon the pumpkin mixture into the pie shell. Bake for about 30 minutes, until the pie is somewhat firm to the touch (it will get firmer as it cools). This is a grain-free crust so it won’t brown. (But if you’d like to brown it slightly, rub some coconut oil or nondairy butter around the edges of the crust when there’s 10 minutes to go, but watch carefully because you don’t want it to burn.) Let the pie sit for 25 minutes. I like to place it in the refrigerator to really firm up and cool—for that familiar pumpkin pie texture. Store leftovers covered in the refrigerator for up to 2 days.