Autumn hasn’t officially arrived until you’ve eaten some pumpkin pie, don’t you think? My favourite way to eat pumpkin pie is for breakfast, with coffee.
This recipe uses palm sugar for a touch of sweetness, but you can substitute the sweetener of your choice (measure per package directions) if you’re keeping sugars out. I’ve also made this pie without any sweeteners, and it is still delicious, just of course not very sweet.
This volume of filling will work for a 9″ deep dish pie or 2 shallow pies. (When making two pies, reduce the cooking time by half.)
Try serving it up with whipped coconut cream.