Pumpkin Pie (gluten-free, grain-free, paleo option)

Ingredients

homemade pie crust or store-bought crust
3 large eggs, room temp
1 (15 ounce) can pumpkin puree
½ cup heavy cream OR full-fat canned coconut milk OR (nut) milk of choice
½ cup pure maple syrup
2 teaspoons pumpkin pie spice
⅛ tsp salt
Big pinch of freshly grated nutmeg
2 tablespoons sugar, optional for a sweeter pie

whipped cream:

1 cup heavy whipping cream (or canned coconut cream if paleo/dairy-free)
2 tablespoons powdered sugar (or honey if paleo)

Instructions

Preheat the oven to 350F.
Combine the pumpkin pie filling ingredients in a bowl and mix well. Pour this filling into either a homemade pie crust or a store-bought crust.
Bake the pie for 60-65 minutes, checking on the pie periodically to make sure the crust isn’t getting too brown (if it looks brown, cover it with foil and continue to bake).
Remove the pie from the oven. The filling should look mostly set but it’s okay if the center wiggles a bit as the pie will continue to cook as it cools.
Allow the pie to cool for a couple hours then serve with whipped cream. If making the pie in advance, loosely cover and keep in the fridge for 3-4 days or tightly cover and keep in the freezer for up to two months.

how to make whipped cream

Pour the cream and sugar into a stand mixer (or use a hand-held electric mixer) and whisk on medium-high speed for 4-5 minutes, or until you see peaks form.