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This is the ULTIMATE Paleo Pumpkin Pie. Both dairy and gluten free and tastes like the old school classic you remember from your childhood!
Preheat oven to 350F.
Combine pumpkin, coconut milk, palm sugar, maple syrup, vanilla, cinnamon, sea salt, ginger, cloves and cardamom in mixing bowl. Whisk until well combined.
In a separate bowl, beat eggs with a whisk until you see air bubbles (about 1 to 2 minutes) and whisk into pumpkin mixture until well combined.
Pour pie filling into crust and use a spatula to level out and evenly spread if necessary.
Place pie on a baking sheet and place into oven on the center rack.
Bake undisturbed for 55 to 60 minutes until filling is set and doesn't look wet. Remove and allow to cool (in pie pan) on a wire rack for about an hour and then transfer to the refrigerator until ready to eat.
The crust should stay crisp for at least 24 hours but I think this pie is best the day it is baked. Enjoy!