Recipe on the can is:
1 15 oz. can pumpkin
3/4 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground ginger
1/4 tsp. ground cloves
1/2 tsp. sea salt
1 14 oz. can coconut milk (substitution) *note, since the sweetened condensed milk is not being used in this recipe, I am sweetening slightly with pure maple syrup. I am going to do 2 tbs. Honey would be more paleo.
2 eggs, lightly beaten
The above is paleo, and if you did an almond crust that would be in line with paleo as well. The pie crust shown in photo is not paleo.
1 9" deep dish pie shell (g-free)
or you can not use a crust at all and have it as custard.
***See below for recommended changes.
For the crust you can make one from almond flour or a box mix. I had a box mix on hand so I will report back shortly with results and final photos.
***This pumpkin pie was so close to the original except for one thing...not sweet enough for the family. With 2 tablespoons of maple syrup it just did not make it sweet at all. It was more like savory pumpkin pie so I would change the sweetening to 1/2 cup sugar next time. If it had been sweeter the family would have loved this, but they didn't like it as much. I think if I had some whipped cream that might have helped but sprinkling with powdered sugar was the next best thing.
The crust mix was an extensive task but so well worth it in the end. The crust was flaky and rich, everything you would expect a crust to be. The almond flour crust is easier to make but I feel the extra steps for the regular gluten free crust is worth the time and effort.
In case you want the easier road (and more in line with paleo):
Almond Flour Crust
1 1/2 C. Almond Flour
1/4 tsp salt
1/4 tsp baking soda
1/4 cup olive oil for baking
2 tablespoons sugar or honey
1 tsp vanilla extract
Press in and bake for 10 min., then add filling and bake for about 50 min.