The Perfect Pumpkin Pie

As I stated in a previous post, A Bulletproof Thanksgiving, my Thanksgiving week prep plan didn't necessarily go as planned. But not to be discouraged, I made it all workout in the end! My Pumpkin Pies that were planned for Tuesday were made Wednesday since I doubled up on Monday and deemed Tuesday as a rest day. Even better since I finished up at work early and was able to leave just after lunch. I made the crusts Monday night. I've included recipes to both the crust and pie filling below.

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Pie Crust

Yield 2 Crusts

• 1/2 cup coconut flour, sifted (I encourage you to sift, I didn't and mine was a little grainy)

• 1/4 teaspoon sea salt

• 1/4 baking soda

• 1/2 teaspoon cinnamon

• 1/4 cup coconut oil, softened

• 1/4 cup honey

• 2 egg whites

• 1 teaspoon pure vanilla extract

Preheat oven to 350°F. Add all dry ingredients in a small bowl and whisk together. Add wet ingredients in a large bowl and blend with and electric mixer. Combine the dry ingredient mixture to the wet mixture until thoroughly mixed. Press the dough into two 9-inch pie pans.

Bake crusts for 5-7 minutes, or until it's a light golden color. Place the pie crusts in the freezer for 30 minutes until its time to add the filling.

Note: If making the pie crust for a filling that doesn't not require baking, bake crusts for 15 minutes. Cool completely. Then add filling.

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Pumpkin Pie Filling

Yield 2 Pies

• 1/2 cup heavy cream

• 1 can coconut milk

• 3 large eggs

• 2 large yolks

• 1 teaspoon vanilla extract

• 1 (15-ounce) can pumpkin puree

• 1 cooked chunks or mashed sweet potato

• 1/2 cup xylitol/erythritol mix

• 1/4 cup raw honey

• 2 teaspoons grated fresh or powdered ginger*

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon ground all spice

• 1 teaspoon sea salt

*Unless you plan on very finely grinding the fresh ginger I would suggest using ginger powder (as much as that hurts me to say because I am otherwise all for fresh seasonings). I recommend this simply because of the straining you will be doing later.

Preheat oven to 400˚F. Whisk heavy cream, coconut milk, eggs, yolks, and vanilla in medium bowl. In a large saucepan combine pumpkin puree, sweet potatoes, xylitol/erythritol mix, honey, and spices. Bring to a simmer over medium heat, about 6 minutes. Continue to simmer, stirring occasionally until mixture is thick and shiny, about 15 minutes. Be sure that sweet potatoes are fully mashed. If needed, toss the mixture in a metal bowl and blend for a minute or two. Whisk in cream mixture until fully combined.

Strain mixture through a fine mesh strainer. Use a spatula or spoon to push mixture through. Whisk mixture one final time before transferring to pie crusts.

Bake pies for 10 minutes at 400˚F. Reduce heat to 300˚F and bake for anther 30-45 minutes or until the edges of the pie are set. Place pies on a wire rack and let cool for 2 hours.

Thanks to the ideology of Bulletproof these are also sugar-free and gluten-free! They are actually one of the best pumpkin pies I've tasted. I brought them to the family Thanksgiving and they were enjoyed all around!

Let us know if you try this recipe! Have you tried any other Bulletproof or gluten-free recipes? How did they turn out?

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