Ingredients:

  • 15 oz pumpkin puree
  • 12 oz evaporated milk
  • 2 large eggs
  • 1 large egg yolk
  • 0.75 cup coconut sugar
  • 1.5 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp ground cloves
  • 0.5 tsp sea salt
  • 1 tsp pure vanilla extract

Instructions:

  1. Preheat your oven to 350°F (175°C). Liberally grease a 9-inch glass or ceramic pie dish with butter or coconut oil.
  2. In a large mixing bowl, whisk the 2 eggs, 1 egg yolk, and coconut sugar together until the mixture is pale and slightly frothy to temper the proteins.
  3. Gently fold in the pumpkin puree, cinnamon, ginger, cloves, sea salt, and vanilla extract until the mixture is a uniform rust color.
  4. Slowly pour in the evaporated milk while whisking gently to create a completely homogeneous liquid without incorporating too much air.
  5. Pour the custard mixture into the prepared pie dish.
  6. Bake for 50 to 55 minutes. The pie is done when the edges are set and slightly caramelized, but the center still has a slight jiggle.
  7. Transfer to a wire rack and allow to cool completely for at least 4 hours to ensure the custard sets properly for clean slicing.