This Pumpkin Pie From Scratch includes a homemade pie crust, pumpkin pie filling without any refined sugar or condensed milk, and the most perfect keto whipped cream to top it off. Make this pumpkin pie from scratch this Thanksgiving and your guests will thank you for it!
Spread the softened coconut oil on a sheet of parchment paper or plate, then place into the freezer for 20 minutes to solidify. Once frozen, chop into small, pea-size pieces.
Combine flour, sea salt and coconut sugar in a food processor (or a large bowl if mixing by hand). Pulse food processor a few times to mix. Slowly add the hardened coconut oil, pulsing just as much as necessary to break the butter pieces into pea-size lumps. Add water, 1 tablespoon at a time, pulsing in between, until dough sticks to itself when pinched.
Preheat oven to 350 degrees F.
In a large mixing bowl, combine the pumpkin puree, full fat greek yogurt, coconut sugar, eggs, unsweetened almond milk or milk of choice, melted and cooled coconut oil, vanilla extract, and our pumpkin spice mix (which includes the cinnamon, ginger, nutmeg, cloves, and allspice), sea salt, and stir or whisk until combined.
Carefully pour the filling into the prepared pie crust and bake for 45-65 minutes, or until the center is almost set (AKA slightly giggle, but not runny). Remove from the oven before the center is fully set, as it will set as it cools.
Remove the pie from the oven and allow to cool on a rack. Refrigerate once cooled for 1-2 hours, or until fully chilled.
***Before getting started, make sure you have refrigerated the coconut milk until completely chilled (overnight is best).
Beat on high speed using a whisk attachment until the cream is fluffy and smooth, similar to the texture of a slightly thick whipped cream.