Pumpkin pie has always been one of my favorite holiday pies. I don’t eat sweets that often, but when I do, it has to taste good. A lot of paleo treats and dessert recipes I have tried look amazing, but taste like cardboard or grainy sawdust, and therefore I don’t make very many desserts.
But this pumpkin pie is up to my standards. The original recipe is my Mom’s, but I have altered it into a healthier version: dairy-free, grain-free and refined-sugar-free.
I use coconut palm sugar, which has a glycemic index number of about 35, while table sugar has a GI number of about 60. This means that it does not spike your blood sugar like regular sugar does, and therefore it’s not as hard on your adrenal glands. Coconut sugar is not a super food, and I only use it sparingly, but compared to white sugar it is a better option. More minerals and nutrients, and it is also not a genetically modified food. (A lot of white table sugar is now produced from genetically modified sugar beets.)
In this recipe I also only use half the amount of sugar of the original recipe, but it is totally sweet enough for me!
Crust-less Pumpkin Pie
- 6 eggs
- 1 15oz can pumpkin
- 1/2 cup coconut sugar
- 1 tsp. ground cinnamon
- 1/2 tsp. salt
- 1/4 tsp. ground cloves
- 1/4 tsp. nutmeg
- 1/4 tsp. ginger
- 3/4 cup full fat coconut milk
Beat eggs in a mixing bowl. Add pumpkin, coconut sugar, cinnamon, salt, cloves, nutmeg and ginger; beat until smooth. Gradually stir in coconut milk. Pour into a greased pie pan/baking dish. Bake at 450° for 10 minutes. Reduce heat to 350°; bake for 40-45 minutes longer or until knife inserted near the center comes out mostly clean.
Eat hot or cold (I prefer cold) 😉