Pumpkin Pie Recipe

Name: Pumpkin Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 recipe Single Pie Crust, chilled but not rolled out; Two 15-ounce cans solid pack pureed pumpkin; 1 cup liquefied organic refined coconut oil (stir before measuring if not completely liquid); 2/3 cup packed dark brown sugar; 1 tablespoon vanilla extract; 2 teaspoons ground cinnamon; 1 teaspoon salt; 1/2 teaspoon ground allspice; 1/2 teaspoon ground ginger; Pinch of freshly ground black pepper

Servings: persons

1 recipe Single Pie Crust, chilled but not rolled out
Two 15-ounce cans solid pack pureed pumpkin
1 cup liquefied organic refined coconut oil (stir before measuring if not completely liquid)
2/3 cup packed dark brown sugar
1 tablespoon vanilla extract
2 teaspoons ground cinnamon
1 teaspoon salt
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
Pinch of freshly ground black pepper

1
Preheat the oven to 375F.
2
Roll out the chilled crust between 2 sheets of parchment paper until it is large enough to fit into a 9-inch deep-dish pie plate.
3
Remove the parchment paper and press the crust into the pie plate.
4
Crimp the edges and prick the crust all over with a fork.
5
Lightly grease a sheet of aluminum foil with canola oil, then press it down over the crust.
6
Place pie weights on top of the foil.
7
Bake the crust for 25 minutes, or until it is golden brown.
8
Remove the crust from the oven and then remove the pie weights and foil.
9
Allow the crust to cool completely.
10
Place the pumpkin puree, oil, brown sugar, vanilla, cinnamon, salt, allspice, ginger, and black pepper in the pitcher of a high-speed blender.
11
Blend on high for 1 minute, scrape down the sides of the pitcher, then blend again for another minute.
12
Pour the custard batter into the cooled crust, then let it chill for 3 hours, or until set, before serving.
13
Because of the low melting point of the coconut oil, be sure to keep the pie refrigerated until just before serving and right after cutting it.
14
Store the pie, covered and refrigerated, for up to 2 days.

674

kcal

Calories

Fat

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 recipe Single Pie Crust, chilled but not rolled out, Two 15-ounce cans solid pack pureed pumpkin, 1 cup liquefied organic refined coconut oil (stir before measuring if not completely liquid), 2/3 cup packed dark brown sugar, and more.

Yes, Pumpkin Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Pie

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