Organic Pumpkin Pie

Pumpkin Filling:

2 eggs (pasture raised)

1 -15oz can of Organic Pumpkin Purée

3/4 cup cold heavy whipping cream

1/4 cup cold refrigerated maple syrup

5 large cold refrigerated  dates (pitted) OR 7 small cold refrigerated dates pitted  

1 tsp organic Ceylon cinnamon

2 tsp organic pumpkin spice

1/4 tsp Celtic sea salt

2tsp organic vanilla extract 


Gluten-free crust:

1/2 cup cassava flour

1/2 cup coconut flour

1/3 cup melted grass fed butter + extra to oil your pie pan

2 eggs (pasture raised)

1/4 tsp Celtic salt

2 tbl brown coconut  sugar

In your blender, blend heavy whipping cream, pitted dates, maple syrup ,pumpkin puree and salt.

Pour contents into bowl and gently whisk the eggs and spices.


Set aside and make the crust.

On medium whisk flour, melted butter salt, eggs and coconut sugar until it forms into a ball. Oil pie pan and hand press the dough onto the pan.


Preheat oven to 350 bake the crust first for 10 mins then let it rest outside the oven for an additional 10 mins. Then pour filling into dish and bake for 45 mins. Take out and let it cool for a few hours before refrigerating.

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