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I came across this recipe years back when I didn’t care about eating healthy or anything but getting my fork into yet another slice of pumpkin pie.

We won’t even talk of how many pumpkin pies I went through during my last pregnancy. Shameful for sure but I just LOVE a good pumpkin pie. Being a mom committed to feeding my family well (healthfully as possible but not taking life’s joys out of my kitchen), I knew there had to be a better way – a delicious, made-from-scratch kind of way that allowed me to at least control the quality of the ingredients and ensure it came together as consciously as possible.

I’m happy to say, the result was better than any I’d ever bought. Way better and really, easier than I’d previously assumed.

Bonus note: While you can certainly use a canned pumpkin puree, I absolutely LOVE LOVE LOVE the better taste you get from using roasted cinderella pumpkins (the pretty white or blue pumpkins you find hitting the stands in October and which most people sadly only use for decor). They have an incredible taste and texture that adds beautifully to this tried-and-true favorite.


Homemade pumpkin pie with whipped cream and coffee, autumn fall Thanksgiving food dessert

Homemade Pumpkin Pie with Maple-Bourbon Whipped Cream

Print Recipe
Course Dessert, Side Dish
Cuisine American
Keyword Dairy-Free Alternative, Fall Dessert, Fall Food, Homemade Dessert, Homemade Pie, Pumpkin, Thanksgiving
Servings 8

Ingredients

For the Crust:

  • 2 Cups Organic Unbleached All-Purpose Flour
  • 1 Tsp Sea Salt
  • ¾ Cup Organic Coconut Oil Preferably “Virgin.” This Needs To Be In A Firm State Not Melted And Runny!
  • ¼ Cup Ice Cold Water If Using Whole Wheat Flour Add 2 Tbsp Of Water Or More, If Needed To Achieve Desired Consistency
  • 1-2 Tbsp Turbinado Sugar To Garnish Optional

For the Filling:

  • 3 Large Eggs
  • 3 Egg Yolks
  • ¾ Cup Dark Muscovado Or Brown Sugar
  • ¼ Cup Organic Cane Sugar
  • 2 Tbsp Molasses
  • Cups Canned Pumpkin Puree
  • Tsp Ground Cinnamon Plus more to garnish the top
  • 1 Tsp Ground Ginger
  • ½ Tsp Ground Nutmeg
  • ¼ Tsp Ground Cloves
  • ½ Tsp Salt
  • 1 Cup Canned Coconut Cream or Heavy Cream
  • ½ Cup Canned Coconut Milk or Whole Milk
  • ½ Vanilla Bean Split Lengthwise, Seeds Scraped Out (Or 2 teaspoons Pure Vanilla Extract)
  • 3 Tbsp Organic Virgin Coconut Oil Melted

For the Whipped Cream:

  • Cups Cold Canned Coconut Cream or Heavy Cream
  • ½ Vanilla Bean Split Lengthwise, Seeds Scraped Out
  • 2 Tbsp Grade B Maple Syrup
  • 1-2 Tbsp Bourbon

Instructions

  • Mix flour and salt to combine. 
  • Add coconut oil and mix in with your fingers or a pastry blade until crumbly.  Flour should have little pea-sized balls.  DO NOT OVERWORK IT! 
  • Those little balls of oil that aren’t so thoroughly mixed in are what is going to make the crust flaky.
  • Add water and just mix to combine.  Check your mix by pressing some together in your hand.  If it just crumbles, add more water, a tablespoon at a time.  If it sticks together, you’re good to go.
  • Divide mix into two parts to form top & bottom crust.  Place first half on a silicon mat or a large sheet of wax paper. 
  • Use your hands to gently press it into a large, flattened round.  (This will make it easier to get started with your rolling.)  Place another sheet of wax paper or a large piece of Saran on top of your dough.
  • Using a rolling pin, roll your crust out, working from the center and rotating your pin as needed to make a large, thin, even crust.
  • Remove wax paper from the top and carefully lift the crust with the wax paper on the bottom.
  • Gently flip your crust into your pie pan, centering as best as you can.  Don’t worry if you get a tear.  You can easily mend this with your fingers.  Also, don’t worry if you have extra hanging over the edge.  This is easily cleaned up after the top crust is added and you are pinching it shut.
  • Repeat process for top crust.

For the Filling:

  • Whisk the eggs, egg yolks, dark muscovado sugar, granulated sugar and molasses in a medium bowl.
  • Whisk in the pumpkin puree, cinnamon, ginger, nutmeg, cloves and salt.
  • Whisk in the coconut cream/heavy cream, coconut milk/milk and vanilla seeds or extract.
  • Strain the mixture through a coarse strainer into a bowl. Whisk in the melted coconut oil.

For the Maple-Bourbon Whipped Topping

  • Combine the coconut cream/heavy cream, vanilla seeds, maple syrup and bourbon, to taste, in a large chilled bowl and whip until soft peaks form.

Assembly & Baking

  • Place the pie plate on a baking sheet, pour the pumpkin filling into the crust and sprinkle additional cinnamon over the top.
  • Bake at 325°F until the filling is set around the edges but the center still jiggles slightly when shaken, about 1 hour to 1 hour and 15 minutes.
  • Transfer to a rack and let cool to room temperature, about 2 hours.

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