Do you like pumpkin pie but your stomach or skin doesn't love the dairy that comes with it. Well neither does mine. Dairy typically gives me a massive knot in my stomach, which honestly isn't the greatest feeling, so I went about experimenting a little bit to see if I could reduce the amount of sugar in the pie, plus remove all of the dairy which technically makes it paleo friendly, so triple win!
I also attempted several gluten free and grain free pie crust recipes but let's be real, I am not a baker and me fiddling around with a pie filling recipe is probably the max on my baking skills. So needless to say there will be no pie crust recipe today, maybe one day but not today.
The major benefit to so many failed attempts at pie crusts is it really gave me the chance to nail the pumpkin pie filling, finding that perfect balance between sweet but not give me cavities sweet, while still staying true to that home feeling that pumpkin pie seems to encourage.
So after many failed crusts I ended up just heading to the grocery store and picking up some gluten free pie crust, but you can pick up whatever you know works, or heck if you have a crust recipe that you absolutely love I am 100% on board with you using it, I just personally tapped out.
Pumpkin Pie (makes 2 pies or 24 tarts)
1 can (15oz) Pumpkin Puree, not pumpkin pie filling
1 can full fat coconut milk
3 tbsp maple syrup, add 2 more if you like it super sweet
2 tsp pumpkin pie spice
2 pie shells