Pumpkin Pie – The Remake

Last year I made a pumpkin pie that was a dietary-restriction dream come true; vegan, soy-free, lactose/casein free, gluten and sugar-free. I remade that recipe this Thanksgiving, but this time I simplified the recipe by providing my exact method below. (It made the recipe look long and scary, when it’s really not!)

Pumpkin Pie Filling – yields 1 9″ pie or 14-18 mini pies

  • 2 1/2 cups fresh pumpkin puree (see below for fresh pumpkin prep)
  • 1/2 cup canned coconut milk
  • 4 tsp coconut oil, melted
  • 2 T arrowroot powder
  • 2 tsp agar agar powder
  • 1/2 tsp sea salt
  • 1 tsp vanilla extract
  • 2 tsp cinnamon
  • 3/4 tsp ginger
  • 1/8-1/4 tsp nutmeg
  • 4 T honey
  • 1 T coconut nectar (or more honey)

Directions:

  1. Preheat oven to 400º F (375º for mini-pie crust).
  2. Combine prepared pumpkin puree with all ingredients and blend until smooth using a VitaMix or hand blender. You can store it in the fridge for a day or two before use.
  3. Pour filling into prepared crust. You may have a bit of leftover, so try not to overfill. If using a store-bought crust bake for 1 hour, if using the mini-pie crust recipe bake for 35-40 minutes.
  4. Remove from oven and let cool completely before serving. For best results, chill in the fridge for 1 hour after it’s room temperature before serving.

The only way I was able to make the Easy Nut Crust work with the filling was to make mini pies in a cupcake pan. After 2 burned crusts, Jon and I were practically forced to eat all of the ‘failed’ pie filling, poor us! The mini pies are fantastic though! If you have a delicious soy/sugar/gluten/flax-free, vegan, bake-able pie crust recipe please share it with me!

Easy Nut Crust Recipe for Mini Pies

  • 1 1/2 cups almond meal
  • 1/2 tsp salt
  • 3 T honey
  • 3 T coconut oil, melted
  • 1/2 tsp vanilla

Directions:

  1. Rub coconut oil in cupcake pan molds.
  2. In a bowl, mix almond meal and salt.
  3. Add to almond mixture, honey, coconut oil and vanilla.
  4. Mix well and gently press 1-2 T of dough into cupcake molds using fingers or spatula. An ice cream scoop works wonders for pressing the crust into the cupcake molds.
  5. Fill with pie filling, about 2 heaping spoonfuls, and bake at 375°F for 35-40 minutes, until center doesn’t jiggle.
  6. Use a knife to loosen the cooled mini pies, and use a spoon to get them out. Allow to cool completely before serving.

How to Prepare Fresh Pumpkin for Pumpkin Pie

  • 1-2 Sugar pumpkins, 3-4 lbs each. Each pumpkin will yield 2.5-3 cups of puree. 1 pie, 1 pumpkin!

Directions:

  • Slice pumpkin in half and scoop out seeds and stringy dark orange bits. If you have trouble cutting the pumpkin in half, roast them for 15 minutes or so.
  • Place pumpkin open face down in a baking dish. Pour 1/4 cup water into the baking dish and cover with foil.
  • Bake at 375° F for 45-50 minutes, until easily pierced with a fork.
  • Allow to cool completely and scoop flesh out of skin. Puree pumpkin mixture in a VitaMix or using a hand blender.
  • **FANCY VERSION: Mix together 1 T coconut sugar, 1/2 tsp cinnamon and a pinch of nutmeg. Sprinkle mixture onto the exposed pumpkin flesh and prepare as above. You’re basically pre-seasoning it and the smell is intoxicating!

I recommend giving the fresh pumpkin prep a try. It is really worth the extra effort!

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About Sarah Hiller

Eco-maniacal! I love learning about food and health, and then sharing! I'm also an aspiring photographer, lover of kale, dogs, yoga, anything fitness, sunshine, rainbows, unicorns and heavy metal. It is my goal to empower and support people through nutrition and attitude. I have an Etsy store you can check out as well www.etsy.com/shop/ironballoon

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