‘Tis the season friends, say hello to everything pumpkin. Pumpkin spice whipped cream for coffee (which I have yet to make), pumpkin cinnamon rolls, pumpkin chocolate chip cookies, pumpkin bread, pumpkin pie, and pumpkin chilli are some of our Fall homemade staples around here. I seem to forget how much I do truly love Fall. If you know me, then you know I’m a Summer gal at heart.
This pumpkin pie is by far the most delicious pumpkin pie I have ever made. I’ve never had a single store-bought pumpkin pie in my life and I wouldn’t have it any other way. I also had never had pumpkin pie before I met my hubby, you guys, I was missing out!
This recipe is so decadent, rich, full of spice and we could go for seconds every time. It is so simple and easy to make. If you love Fall desserts and everything pumpkin spice, this is for you!
We have grown sweet sugar pie pumpkins in our garden for a few years now and they are what we use for this delicious pie. Did you know that store bought pumpkin purée is not actually pumpkin but a butternut squash that tastes very similar to pumpkin? Whip up a fresh batch of pumpkin purée for this recipe and I promise you won’t be disappointed!
If you are looking for a homemade pie crust recipe, we use the one from crisco vegetable shortening. We also like to whip up our own coconut whipped cream with a can of full fat coconut milk (thick white coconut cream only, drain the coco water), a couple tbsp maple syrup, a splash of vanilla extract and whisk away. We also use So Delicious Coconut Whipped Cream.
INGREDIENTS
1 ¾ cup pumpkin purée
1 cup canned coconut milk
½ cup coconut sugar
4 tbsp cornstarch
¼ cup maple syrup
1 tsp vanilla extract
1 tbsp pumpkin pie spice
1 tsp cinnamon
½ tsp salt
Homemade Pumpkin Purée: wash the dirt and debris from your pumpkin. I like to smash the stem off the pumpkin, then I cut it in half. Scoop out the seeds and strings and place pumpkin face down on a baking sheet lined with parchment paper. Depending on the size of your pumpkin, bake at 400°F for 30-40 minutes. You’ll noticed the pumpkin is done when the skin starts to sink in. Remove from the oven and let cool.
Scoop out the baked pumpkin into a blender leaving the skin behind. For every half of the pumpkin, add ¼ cup to ⅓ cup of water to blend nice and smooth. Any extra pumpkin purée can be frozen.
Pumpkin Pie: combine all ingredients together in a blender and blend until smooth. Pour into unbaked pie crust. Bake at 350°F for 1 hour. When done, remove from oven and set aside to cool for 30 minutes. Once cooled, transfer to the refrigerator and chill for 3 hours. When the pie is nice and chilled, slice a piece and top with coconut whipped cream. This pumpkin pie recipe is so delicious and perfect for fall. Enjoy friends!
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