Pumpkin Pie - Simple Mills

Cooking Time

45 min




Pie Crust:

1 box Simple Mills Artisan Bread Mix
1/2 cup grape seed, coconut oil, or ghee (or melted butter if no dairy allergies)
2 TBSP pure maple syrup

Pie Filling:

1 15 oz. can cooked pumpkin 
1 cup full-fat coconut milk
3 cage free eggs
2.5 tsp pumpkin pie spice
1/3 cup pure maple syrup



Pie Crust:

1. Preheat oven to 350 degrees.

2.  Mix all ingredients until they come together and form a ball.

3.  Press by hand across the bottom and up the sides of a 9.5" or 10" pie plate.

4.  Press around top edge of the crust with a fork.

5.  Bake crust at 350 degrees for 8-10 minutes.

Pie Filling:

1.  While crust is baking, mix filling ingredients in a mixing bowl until smooth using a stick, traditional blender, or hand mixer.

2.  Pour into baked crust, making sure not to cover the fork marks.

3.  Bake pie at 350 degrees for 30-35 minutes, or until set in the middle.  If crust starts to brown before filling is set, cover with foil for remainder of the baking.

4.  Remove, cool and refrigerate for at least 6 hours.

5.  Cut into 6 or 8 slices and top with homemade whipped cream (heavy cream or coconut cream).

6.  Garnish with ground cinnamon or a shake of pumpkin pie spice.

7.  If you have any extra filling, pour it into individual ramekins and bake until set in the middle.