Ingredients
Method
- 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:
- Place your unbaked pie crust into a 9-inch pie dish. Pour the pumpkin filling evenly into 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!
Notes
The Best Equipment For This Pie:
Baking Sheet - https://amzn.to/4quLG34
Pumpkin Knife - https://amzn.to/47rx0sG
Pumpkin Scoop - https://amzn.to/4nox16Q
Food Processor / Whisk - https://amzn.to/48OBP1M
Mixing Bowl - https://amzn.to/3WlaYmq
Measuring Cups / Spoons - https://amzn.to/3WoPZPG
Pie Dish - https://amzn.to/3X0NyTq
Cooking Rack - https://amzn.to/4ocV1Lo
