I have to say, sticking with a clean diet all year has been pretty easy. For the most part. Quite honestly, if there’s something I really want, like a giant hunk of cheese, I go for it. It’s not often, as I know what makes my body feel good and what doesn’t. The gluten-free stuff can be a little harder though, because I can’t just go for it. Like if we’re out somewhere and there’s not a lot of options I can’t just have a “regular” pizza or a sandwich… or Pumpkin Pie!
I knew the Holidays were going to be a bit trickier because there’s just some things that are ingrained in my mind that I must have at Thanksgiving, like pumpkin pie. (And Whole Foods PECAN PIE, good God don’t get me started. I don’t know what I am going to do without that this year!)
As for the pumpkin pie, I decided to take matters into my hand. And really, I don’t like the crust on most pumpkin pies, they’re just eh so I didn’t even bother with that. It’s not graham cracker crust, right? So I decided to make a clean version of the filling and turn it into a custard. That way I wouldn’t miss any of the goodness.
I researched a lot of traditional pumpkin pies to model my recipe after. But they were filled with tons of refined sugar, evaporated milk, even flour and cream cheese (thank you Paula Deen). I found a clannish one with less toppings that I could potentially modify. I was concerned that I wouldn’t be able to just swap out the evaporated milk with coconut milk, but I hoped the sweetness of the coconut milk would work. I tried whole fat coconut milk and the lighter version from Trader Joe’s. Three eggs vs. two eggs. A cinnamon swirl topping versus a crunchy topping. Three batches later, I think I cracked it.
A note on the topping. I had originally planned to used chopped pecans and walnuts but what do you know, my husband ate them all. We did have some Gluten Free Udi’s granola I had got for the girls in the pantry so I used that instead. And that’s what’s in the picture. But you can easily swap that out for a 1/3 C. chopped nuts instead. 🙂
I hope you like this as much as I do. It couldn’t be any easier and it’s perfect to make ahead of time!
- 1 15 oz can of pumpkin
- 1 C. full fat coconut milk
- 2 eggs
- ⅔ C. coconut sugar + 1 tsp.
- 2 tsp. pumpkin pie spice
- pinch of salt
- 1 Tbsp. butter
- ¼ C. gluten free granola or chopped nuts (pecans and walnuts)
- Preheat oven to 350*
- Combine pumpkin, coconut milk, eggs, coconut sugar, pumpkin pie spice and salt in bowl
- Beat on high until all ingredients are well combined
- Grease 4 smallish custard dishes with butter / coconut oil
- Pour batter into dishes
- Bake in oven for 30 minutes
- In a small dish combine granola / nuts, 1 Tbsp of butter & additional coconut sugar
- Microwave until melted and stir to combine
- Add topping to center of custard and bake for another 20 minutes
- After 50 minutes, turn off oven and open door
- Let custard rest in oven as it cools to prevent custard from cooling too quickly and sinking in center
- Refrigerate for at least 4-5 hours to cool prior to serving