I can’t remember if I’ve always been a pumpkin lover, but I doubt it. Pumpkin is a vegetable which was a food group I did not associate with as a child. However, if you layered a mountain of whipped cream on top and around almost anything…I probably would have eaten it. So that’s most likely how the love affair started…with whipped cream acting as the middle man. Good play pumpkin pie, good play. And now today- it’s my favourite pie. My husband is not a fan which could either be fabulous or terrible for me depending on how you look at it. I mean, you can’t not have pumpkin pie around this time of year so I obviously buy one…and obviously eat the whole thing by myself. Not all in one sitting…maybe one and a half sittings ;) Listen, you know as well as I do that wasting food is not cool-especially pumpkin pie.
You may have noticed a huge transition in all of my baking lately. It’s all vegan friendly. Why? Not that I have to explain myself, but I’ll tell you. Last year in January I got a food sensitivity test done. The results came back stating that I was extremely sensitive to three things: dairy (which I already knew), sugar and specifically cane sugar (which didn’t surprise me), and eggs.
Aside from the sensitivity dealio, I’m also just a twisted person who really likes a good challenge. Once I realized I could still enjoy baking without eggs, I was laughing. In fact, the thought of eating a runny egg kind of grosses me out now which is crazy because I used to be all about that yolk porn. Funny how things change. But, yes baking is possible without eggs so life goes on. Unfortunately grain free baking is no longer an option because paleo baking or baking with nut flours requires a crap ton of eggs so I do need to use grain based flours for some kind of binding support, but hey-I won’t complain because gluten free, egg free, and dairy free baking is still completely doable. It’s fun. Not to mention, I get to share fun recipes with the vegan community. Vegan baking is hard to come by, especially gluten free vegan goodies. Everyone deserves to be happy. And everyone deserves to enjoy baked goods. Especially pumpkin pie. There a ton of raw and vegan pumpkin pie recipes out there and that’s fun but I’m sorry….ya need a baked pumpkin pie.
Pleasant Pumpkin Pie with Coconut Whipped Cream
*Makes a 10 inch pie
Crust Ingredients: (recipe thanks to @meghantelpner):
- 1/2 cup brown rice flour
- 1/4 cup chickpea flour
- 1/4 cup buckwheat flour
- 1/8 cup arrowroot powder
- 1 Tbsp. coconut palm sugar (double this if you want a sweet crust)
- pinch of sea salt
- 1/8 cup of coconut oil
- 1/8 cup of extra virgin olive oil
- 1/4 cup water
- 1/8 cup apple cider vinegar
- In a large bowl, combine all the dry ingredients and whisk them together.
- In a separate bowl, mix together the oils, water, and vinegar.
- Pour the wet ingredients over the dry ingredients and mix them all together. Do not be afraid to get dirty and bare hand it ;) Mix until just combined, do not over knead.
- With a rolling pin, roll out your dough in between to sheets of parchment paper. Make sure to roll as even of a circle that you can.
- Gently place your pie crust to be in a lightly greased 10 inch pie pan and adjust the edges as best as you can.
- Place your pie pan in the freezer while you prepare the filling.
Pie Filling Ingredients (recipe inspired by @ohsheglows):
- 2 ¼ cup of pumpkin puree or baked and pureed pumpkin insides
- 1/2 cup of any dry organic sugar (I actually used brown sugar because Nutty was all out of nuttiful options…gasp ;) but I would have used coconut palm sugar if I had some in stock. Sucanat is a great option as well).
- 1/4 cup of light coconut cream (from canned coconut milk)
- 1 Tbsp. coconut oil
- 1/4 cup pure maple sugar
- 3 Tbsp. arrowroot powder
- 2 tsp. pure vanilla extract
- 1 tsp. molasses
- 2 tsp. cinnamon
- 1/2 tsp. ground ginger
- 1/2 tsp. ground nutmeg
- pinch of cloves
*If you are wanting a sweeter pumpkin pie similar to the traditional pie your family might be used to, I would personally add more sweetener. I would recommend adding another 1/8 cup of both the dry sugar of choice and the maple syrup. My pie was just the way I like it-not too sweet but that’s how my taste buds roll ;)
Pie Filling Directions:
- Preheat your oven to 350 degrees.
- In a sauce pot, warm all the pie fillings except for the light coconut milk over medium-low heat. Warm the filling mixture for 10 minutes or so and stir frequently, combining all the ingredients. *This step helps combine all of the essential pumpkin pie flavours together beautifully and is especially recommended when using canned pumpkin puree. This step will help get rid of the “canned” taste and help create the traditional pumpkin pie texture we all adore.
- Add the coconut milk and give the filling a final stir.
- Pour your aromatic filling into the pie pan and spread it out evenly.
- Bake for 40 minutes and let cool in the powered off oven afterwards. The extreme temperature change from removing the pie and cooling it at room temperature could result in a cracked topping. It is recommended to leave the pie in the oven to cool down for at least a couple of hours to avoid any breakage. I actually left mine in the oven overnight.
Coconut Whipped Cream
See my coconut whipped cream recipe [ HERE ]