Pumpkin Pie

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Pie Crust Ingredients:

1 box Simple Mills Artisan Bread Mix
1/2 cup grape seed, coconut oil, or ghee (or melted butter if no dairy allergies)
2 Tbsp pure maple syrup

Pie Filling Ingredients:

1 15 oz can cooked pumpkin 
1 cup full-fat coconut milk
3 cage free eggs
2 1/2 tsp pumpkin pie spice
1/3 cup pure maple syrup 


1. Preheat oven to 350°F

2. Mix all ingredients until they come together to form a ball

3. Press by hand across the bottom and up the sides of a 9.5” or 10” pie plate

4. Press around top edge of crust with a fork

5. Bake crust at 350 degrees for 8-10 minutes

6. While crust is baking, mix filling ingredients in a mixing bowl until smooth using a stick or traditional blender, or hand mixer

7. Pour into baked crust, making sure not to cover the fork marks

8. Bake pie at 350°F for 30 – 35 minutes or until set in the middle. If crust starts to brown before filling is set, cover w/ foil for remainder of baking

9. Remove, cool and refrigerate for at least 6 hours

10. Cut into 6 or 8 slices and top with homemade whipped cream (heavy cream or coconut cream)

11. Garnish with ground cinnamon or a shake of pumpkin pie spice

*If you have any extra filling, pour it into individual ramekins and bake until set in the middle.