This light and airy pie is another slam dunk for oven space and prep ahead! Make the whole thing the night before and chill. Your family will love the pumpkin pie flavor and rich, mousse texture. We tested 2 versions: one with heavy cream (because, Thanksgiving) and one with coconut cream. Both came out awesome!
For the Crust:
2 cups blanched almond flour
¼ teaspoon kosher salt
2 tablespoons coconut oil
1 large egg, beaten
For the Filling:
1 can pure pumpkin puree (15-ounce)
3/4 cup coconut sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
4 tablespoons bourbon (or cold water)
¼ ounce (1 packet) unflavored gelatin
1 1/2 cups cold heavy cream (or coconut cream, see note)
1/4 cup pure grade B maple syrup
For the Topping:
1 cup cold heavy cream (or coconut cream, see note)
2 tablespoons pure grade B maple syrup
What to Do
- Make the Crust: In a food processor, combine the almond flour, kosher salt, and coconut oil. Pulse to combine. Add the egg and pulse to combine. Pour into an 9-inch pie plate. Bake at 375 until golden, about 15 minutes. Let cool completely.
- Make the filling: Whisk together the pumpkin, coconut sugar, cinnamon, nutmeg, and salt.
- Place the bourbon in a small skillet; sprinkle with gelatin, and let soften, about 5 minutes. Place pan over very low heat; stir until gelatin dissolves. Let cool slightly.
- In a large bowl, using an electric mixer, beat the cream and maple syrup until very soft peaks form. While beating, slowly add the gelatin mixture; continue to beat until soft peaks form.
- With a rubber spatula, gently fold the whipped cream into the pumpkin mixture, in two additions. Spoon the filling into the crust and refrigerate until set, at least 3 hours. (Pie can be made to this point up to 1 day ahead.)
- Before serving, whip the cream and maple syrup until sift peaks form. Spoon the mixture over the pie, sprinkle with more cinnamon and serve.
Note: To substitute coconut cream in this recipe you will need 3 cans of coconut milk. Chill the cans overnight. Scoop the thick cream off of the top, leaving the clear liquid in the can. Scoop 2 cans of cream into one bowl for the filling 1 can of cream into a bowl for the topping. Proceed with the recipe, using the same amounts and instructions. Be sure the coconut cream is very thick and well chilled before beating.