The holiday season is in full swing and because of that, I’ve been a little behind in my recipe posting and experimenting. But I did want to get this recipe posted in time for Christmas. I’ve been trying all sorts of variations for a primal pumpkin pie filling and finally landed on one that tastes yummy.
You can substitute a can of coconut milk for the heavy cream but it will taste like coconut. In my opinion, it’s not nearly as good, but if you’re wanting to avoid dairy, it’s your best bet.
Also, I’ve not started working on a primal pie crust, so pair this filling with your favorite primal pie crust recipe or do what I did and cheat (I just made my usual pie crust).
Primal Pumpkin Pie Filling
1 can (15 oz) of pure pumpkin (save the can for the heavy cream)
1 15 oz can’s worth of heavy cream
1 tsp of vanilla
1 tsp of cinnamon
1 tsp of pumpkin pie spices
1/2 – 3/4 cup of coconut sugar
1 tablespoon of maple syrup
1 tablespoon of arrowroot powder
3 eggs, whisked
Mix together the pumpkin, heavy cream, & eggs thoroughly. Add the remaining ingredients and mix well. Pour into a pre-baked crust.
Bake at 350 degrees for 1 hour, or until you can stick an knife into the middle and it comes out clean.
Let the pie cool completely before cutting into it.
Enjoy & Merry Christmas!
Mix together the pumpkin