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If a visual will help, watch the Instagram Reel for this recipe.

Make the crust.

• In your blender, crush the pork rinds to a fine powder. Set the pork rind powder aside.
• Melt the ghee on your stovetop.
• In your blender, mix the raw ground pork, melted ghee, maple syrup, eggs, and sea salt (ASHLEYR for 15% off) until a smooth paste forms.
• Add the paste to a mixing bowl. Fold in the pork rind powder to form a dough. It should be thick and dense.
• Note: if you go through tons of salt in your household like we do, check out this salt-purchasing hack that will save you money + make things more efficient. We started this last year, and I'm so happy we did!
• Transfer the dough to the refrigerator for 20+ minutes to firm up.

While your dough is refrigerating, make the filling.

• In your mixing bowl, add the pumpkin puree, eggs, milk (or cream), maple syrup, vanilla, pumpkin spice, and sea salt (ASHLEYR for 15% off).
• Mix well until an even consistency is achieved.

Form the pie crust.

• Preheat your oven to 375 degrees.
• Remove your dough from the fridge and place it in your pie pan.
• Form the pie crust. I recommend making it thin with thick edges (since the edges crisp up).
• Note: To form the crust, I started with the dough in the center and pushed it outward, thinning out the bottom. When I got to the edges, I used the edge of my pie pan to make the curled edges. There are tutorials online for fancy ways to make pie crust edges if that interests you. For a visual, check out the Instagram reel for this recipe.
• Note: This crust bakes down, so form it taller than you want it to end up post-baking.
• Note: If you make your pie crust on the thinner side (which I recommend doing), you may have some dough left over. You can freeze the leftover dough for later use, or get creative. Example: make little mini quiches with it. Use a cupcake baking pan. Fill the slots with the leftover dough, fill with your favorite breakfast toppings (egg, sausage, etc.), and bake for about 20-30 minutes or until done to your liking.
• Note: DO NOT add the filling to the pie crust yet!

Bake the pie crust.

• Bake the pie crust for about 20 minutes at 375 degrees.

Add the filling.

• Once your crust is done baking, add the filling to the center.
• Important note: before adding the filling, blot out/remove the fat from the center of your crust. I did not do this (you'll see if you watch the reel), and midway through baking the full pie, I had to blot/remove the excess fat from the top of the pie. It was a pain in the butt.

Bake the pie.

• Bake the pie on a low rack at 375 degrees for 60-65 minutes. When done, the center will be a bit jiggly. If you stick a toothpick in the center, it should come out clean.

Serve and enjoy!

• Allow the pie to cool to room temperature before cutting and serving, about 30-40 minutes or so.
• If there are leftovers, store them in the fridge in an airtight container for 3-4 days.
• Note: due to the moisture from the pie filling, the floor of the pie crust - although it has a "bready" texture - is not crunchy. However, the edges of the pie crust (if you form them high enough), are crunchy.