Instructions

Make the pumpkin purée:

Preheat oven to 400°F (205°C). Cut the pumpkin in half and scoop out the seeds and stringy bits. Place the halves cut-side down on a parchment-lined baking sheet and roast for 35–45 minutes, or until fork-tender. Cool slightly, then scoop out the flesh and purée until smooth. If it’s watery, strain with paper towels or cheesecloth. You should have about 1–1½ cups of purée.

Make the filling:

In a large bowl, whisk together the pumpkin purée, coconut sugar, eggs, evaporated milk, pumpkin pie spice, salt, and vanilla extract until smooth.

Prepare the crust:

Bake the pie:

Preheat oven to 425°F (220°C). Bake for 15 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking for 35–40 minutes, or until the center is mostly set (a little jiggle is okay).

Cool and serve:

Allow the pie to cool completely before slicing. Top with whipped cream or coconut cream and a sprinkle of cinnamon if desired.

Enjoy your homemade pumpkin pie — made completely from scratch!