Classic Pumpkin Pie with a Gingersnap Crust
This recipe is adapted from Alton Brown's ubiquitous Pumpkin Pie. We've made some ingredient substitutions to better fit a Paleo template (like using our homemade Gingersnap Cookies for the crust base). This classic take on Pumpkin Pie is perfect for Thanksgiving, and a great treat for your guests. It's every bit as good as our Chiffon Pumpkin Pie, though fairly different. Give this one a try!
- 1/3 cup 1/3 cup 1/3 cup Organic [*Spectrum Brand, sustainably sourced] Palm Oil Shortening, melted
- 16 oz 16 oz 16 oz Pumpkin Puree
- 1 cup 1 cup 1 cup Coconut Milk
- 1 Tbsp 1 Tbsp 1 Tbsp Primal Palate Pumpkin Pie Spice
- 2 2 2 Eggs
- 1 1 1 Egg Yolk
- 3/4 cup 3/4 cup 3/4 cup Coconut Sugar
- 4 oz 4 oz 4 oz Organic Heavy Whipping Cream, (optional topping)
- 1 tsp 1 tsp 1 tsp Primal Palate Cinnamon Sugar Cookie Blend, (optional topping)
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat your oven to 350F.
- Begin by making one batch of our Gingersnap cookies. You will not need all of the cookies for the pie crust, so reserve approximately half for enjoying on their own. You can also skip this step and use store-bought gluten free gingersnap cookies if you wish.
- In a food processor, grind the cookies (approximately 10-12 cookies) into a fine crumb texture. Drizzle in the melted palm shortening and bring together while processing.
- Pour the mixture into a 9" pie pan, and press into a crust, evenly dispersing throughout. You do not need to grease the pie pan. A glass pie pan will work well.
- Blind bake the crust (only baking the crust) at 350 degrees for 10 minutes. Remove from the oven after baking and set aside.
- While the crust is baking, begin working on the filling. Heat the pumpkin puree in a saucepan over medium heat. Warm for a few minutes, stirring occasionally. Add the cup of coconut milk cream, and stir into the pumpkin mixture. Add the tablespoon of Pumpkin Pie Spice, stir to combine, and remove from heat.
- In a medium mixing bowl, add two eggs and one additional egg yolk. Whip with a whisk. Add the 3/4 cup of coconut sugar (you can also use maple sugar, or some other type of sugar, but the coconut sugar gives a really nice, complex, not overly sweet flavor). Whisk together the eggs and sugar until smooth. You can use a hand mixer for this step, too.
- Once the pumpkin mixture has cooled a bit, you can begin adding it to the egg/sugar mix. If the pumpkin is too hot, you will end up with scrambled eggs, so allow the pumpkin to cool. Alton Brown says no more than 140F in his recipe.
- Whisk together the pumpkin mixture and eggs until smooth. Pour into the gingersnap crust, leaving a little room at the top. You may have more filling than you need, do not overfill the pie.
- Bake the pie for 45-60 minutes. Ours are usually closer to 50 minutes. It will be done when the pie jiggles slightly in the center.
- Transfer the pie to a cooling rack, and allow to cool for an hour (or so) before refrigerating. Keep refrigerated until serving. This is a great recipe to make a day or two ahead of Thanksgiving.
- Whip heavy cream with a hand mixer until thick, to top the pie. You can also finish off the top with a dusting of our Cinnamon Sugar Cookie blend... a nice touch!
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