This ultimate mother of all Thanksgiving pies is brimming with autumn flavors and spice. Sweetened with coconut sugar and maple syrup, it's a Paleo eater's dream, but fans of traditional sweets won't believe it's completely free of refined sugar and corn syrup.
Press play to see how simple it is to make—so simple, in fact, that you can whip it up at the eleventh hour. The recipe is yours below.
Ask your dinner guests: Do you take this slice to be the best dessert of your life? You'll hear a resounding "I do." Each and every one of them will fall in love at first bite.
Yield: One 8-inch pie
1 can pumpkin puree
3 large eggs
1/2 cup coconut cream
1/2 cup maple syrup
1 teaspoon cinnamon
3/4 teaspoon cardamom
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon sea salt
In a large bowl, combine all of the ingredients for the crust until it comes together as a dough. Evenly press into bottom and sides of a tart or pie pan. Bake in oven 7 minutes.
Make the filling:
While crust is baking, whisk together all of the filling ingredients until light and fluffy. Pour mixture into crust and place back in oven to bake 30 to 40 additional minutes, or until it has fully set.
Note: If desired, serve with a spiced coconut whipped cream. Add ½ teaspoon cinnamon, 1/2 teaspoon ginger, and zest of 1/2 an orange to traditional coconut or regular whipped cream and dollop on top of pie.
Produced and Directed by: Liza Glucoft
Director of Photography: Naeem Munaf
Editor: Stephanie Provence
Recipe and Styling by: Merce Muse