I am pretty proud of the yield I got from my very first pumpkin patch! I believe the total count was 19! They were the small pumpkins that are good for baking too, so we've been swimming in pumpkin and will be for quite a while! I'm glad that the pumpkins stay good for quite a while and there is always an option to freeze the roasted pumpkin until I'm ready to use it.I enjoyed this pie so much, that I think I ate half of it myself over Thanksgiving... Gluten-free crusts can turn out kind of interesting but this little baby worked and tasted great!
Paleo Pumpkin Pie Perfection
Ingredients
1 gluten-free pie crust, uncooked
1 1/2 cups roasted pumpkin puree or a 15 oz canned puree
3 large eggs
1/2 cup full-fat coconut milk
1/2 cup honey or maple syrup
1 tablespoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
A dash of cloves
1/4 teaspoon salt
Directions
1. Once the crust is ready, put all the remaining ingredients into a stand up mixer or food processor and blend until smooth.
2. Pour the filling into the uncooked pie crust.
3. Bake at 350 for 45-55 minutes, until the center is no longer "giggly." Place a cookie sheet on a rack below the pie to minimize oil splattering.
4. Cool in the fridge for a couple of hours to set.
5. Top with some whipped coconut cream and dig in!
