Combine all ingredients in a large mixing bowl and blend at medium speed until smooth and ingredients are well combined.
Coat a deep 9 inch round cake pan heavily with butter. Pour pumpkin filling into pan to the very top, leaving only a half-inch space between the filling and the top of the cake pan. (You may have some filling left over, discard leftovers or use for another recipe.)
Carefully place pie in oven on the middle rack. Bake for 20 minutes. The pie will rise over the top of the pan and look amazing! Reduce heat to 350 degrees F and cook an additional 90 minutes or until a toothpick or knife inserted into the center comes out clean.
You can serve the pie straight from the pan, or if you feel like challenging yourself, turn the pie upside down onto a plate. Now you’ll have a crust-less pumpkin pie that looks similar to cheesecake!
Top each slice with a dollop of maple nutmeg whipped cream (if desired) and serve immediately.
Pumpkins are loaded with vitamin A, which is fabulous for eyesight and skin health. They are also chock-full of fiber, but low in calories, helping to keep you fuller, longer. Their saturated orange color is thanks to beta-carotene, which is a potent antioxidant. Beta carotene from food sources, as opposed to supplements, is also much more effective. It is fabulous for its anti-aging capabilities and for fighting off wrinkles. Pumpkins also contain more potassium than bananas, so they are a great post-workout choice and help to balance fluids in the body.
Coconut milk contains beneficial fatty acids and a number of nutrients like manganese, phosphorus and copper. Medium-chain triglycerides in coconut milk help to provide you with energy and keep you satiated, as well as fighting inflammation and potentially helping with weight loss. Coconut is especially valued for its antimicrobial and antibacterial capabilities.