Pumpkin Pie is one of the flagship desserts of Thanksgiving. Luckily for your sweet tooth, we have come up with an EPIC Pumpkin Pie with a twist. We started our own tradition by creating a pie crust made with our grain-free, paleo-friendly EPIC Maple Bacon Pork Cracklings. The end result is a sweet filling balanced by a savory and crispy crust.
- 1/2 cup coconut flour
- 1/4 cup unsweetened (small) grated coconut/flakes
- 1/4 cup EPIC Maple Bacon Cracklings
- 1 egg
- 1 tbsp. maple sugar
- 3 tbsp. butter, melted
- 2 tbsp. bacon fat, let cool
PUMPKIN PIE FILLING:
- 15 oz canned pumpkin puree or 1 1/2 cup roasted pumpkin puree
- 3 large eggs
- 1/2 cup full fat coconut milk
- 1/2 cup maple syrup
- 1 1/2 tablespoon pumpkin pie spice
- 1 tsp vanilla
- 1/8 tsp celtic sea salt
First, grind the Maple Bacon Cracklings in a food processor. Grind the cracklings down completely. Use a mortar pestle if necessary. Then mix the coconut flour, the grated coconut/flakes, and the maple sugar. Add the egg to the mixture and mix together. Next, add the melted butter, bacon fat and mix well. Roll the dough into a ball and place in the center of a 9 inch pie pan. Use your fingers to spread the dough over the bottom and sides of the pan. Place in the fridge for 30 to 60 minutes.
To get started on the filling, preheat your oven to 350 degrees. Combine the eggs and pumpkin puree in a food processor. Gradually add in the coconut milk, maple syrup, pumpkin pie spice and celtic sea salt. Pour the filling into your Maple Bacon Pork Crackling Pie Crust and place in the oven for 45 minutes. Let cool and then refrigerate your pie for 2 hours. Enjoy!