Recipe: Pumpkin Pie | Grain-Free

Jul 30, 2021

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Last updated on March 6th, 2023 at 02:36 pm

I love it when November rolls around, because it is the only time of the year that we make pumpkin pie, and sometimes we make it more than once.

I love pumpkin pie, and it is especially delightful when it contains wholesome ingredients, so much so that it is appropriate to eat from breakfast the day after Thanksgiving.

November is still a few months away, but I decided to go ahead and post this recipe now, so when fall rolls around, it will be up here, ready to be made in kitchens all over the world.

Recipe Pumpkin Pie 2

This simple pumpkin pie recipe gets two thumbs up from the whole family.  It is seriously so deliciously creamy, with so much flavor.

Our favorite way to enjoy it is with a big dollop of homemade whipped cream.

Happy eating!

Here is a recipe for the pie crust I like to use.

Pumpkin Pie {Grain-Free}

A simple deliciously creamy, yet flavorful pumpkin pie for all holiday celebrations.


  • 1 basic grain-free pie crust (frozen for 1 hour)
  • 1 pastured egg yolk


  • 1 tbsp raw cream
  • 1 can pumpkin puree
  • 3 large pastured eggs
  • ½ cup raw cream
  • ½ cup maple syrup
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ½ tsp nutmeg
  • ¼ tsp cloves
  • ¼ tsp cardamom
  • ½ tsp lemon zest, finely grated
  • 1 tsp vanilla extract
  • ¼ tsp sea salt
  1. Preheat the oven to 325°F.

  2. Press the dough into the bottom, as well as the sides of a 9-inch pie plate. Feel freeze to crimp, flute, or braid the edges. Use your palms to evenly smooth out the pie crust in the pie plate. Cut out a round piece of parchment paper to fit in the bottom of the pie crust. Fill with pie weights, and freeze for 15 minutes.

  3. Bake the pie shell for 15 minutes, remove the parchment paper and weights and bake for another 5-7 minutes, until golden brown. Remove from the oven, and cool completely on a wire cooling rack.

  4. Turn the oven temperature up to 350°F, and place the baked pie shell on a baking sheet. Make an egg wash by whisking together the cream and egg yolk. Gently brush the edges of the pie crust with the egg wash.

  5. Make the filling: simply whisk together the pumpkin puree, cream, eggs, maple syrup, cinnamon, ginger, nutmeg, cloves, cardamom, lemon zest, vanilla extract, and salt. Pour the filling into the prepared pie crust.

  6. Bake for 15 minutes, then cover the crust with a shield or foil and continue to bake for another 20 minutes or until the custard has set, with a slight jiggle in the middle.

  7. Turn off the oven, and leave the door cracked open for 30 minutes while the pie cools.

  8. Remove from the oven, and cool to room temperature on a wire rack. Once cooled, place the pumpkin pie in the refrigerator to fully set – about 2 hours.

  9. Slice and serve with homemade whipped cream. Enjoy!

This pie can be stored covered in the refrigerator for up to three days, and the flavor increases with time.

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