Real Deal Pumpkin Pie

I had a strange realization while helping the kids pick out pumpkins for carving. I realized that I had never actually cooked a real pumpkin – I had always used the canned stuff. Don’t get me wrong, canned/pureed pumpkin is much easier and faster to use but actually using the real pumpkin was fun – yes…. I said cooking the real pumpkin was fun. I was so very excited to make this pie. I’ve tested a few recipes but this one is THE BEST pie if you follow a grain/gluten/dairy/egg free lifestyle. This is the closest I’ve come to the exact texture and flavor of a traditional pumpkin pie. The crust is very flaky and crisp which goes well with the creamy pumpkin filling. Makes 8 large servings

Real Pumpkin Pie

Crust
1 cup almond flour
1/2 cup arrowroot starch
1/4 cup tapioca starch
2 Tbsp coconut flour
1/2 tsp baking soda
1/2 tsp sea salt
6 Tbsp palm shortening or butter
1/4 cup cold water (more or less as needed)
Filling
1 cup raw nuts (cashews or almonds preferably)
1/2 cup water
1 pie pumpkin (or about 3 cups pumpkin puree)
1/4 cup molasses
1/2 cup maple syrup
2 tsp coconut flour
1 tsp agar powder (or other thickener; cornstarch, etc)
1 tsp vanilla
1 Tbsp cinnamon
1/2 tsp ground cloves
Whipped topping
1 can full-fat coconut milk
1 tsp honey

  • In a mixing bowl, combine dry ingredients for crust. Add in palm shortening and blend until a coarse crumble is created. Slowly add in cold water, just until a dough ball begins to form.
  • On a piece of wax or parchment paper, place dough. Top dough with another piece of wax or parchment paper and roll dough out in a circle about 1/4″ thick.
  • Place dough in a 9″ pie plate and form edges of crust. Pierce with fork and bake at 350 for about 10 minutes.
  • Meanwhile, combine raw nuts and water in a blender or food processor. Blend until smooth. Add in pumpkin puree *(see note below)* and remaining ingredients. Blend until smooth or about 45 seconds, scrapping sides if necessary.
  • Pour filling into pie shell and bake for about 45-60 minutes until top starts to brown and filling is set.
  • If necessary, cover pie with foil to prevent over browning. Let pie cool completely and store in fridge.
  • In a small blender, pulse together coconut milk and honey until whipped. Store whipped coconut in fridge until ready to serve.

*To make pumpkin puree: steam pumpkin. I used small pie pumpkins. Cut them in half and scrape out seeds. Don’t discard seeds – make this recipe instead! Place the pumpkin halves cut-side down in a large baking dish. Pour about 1/4 cup of water in dish. Bake at 350 for about 30-40 minutes or until soft. Alternatively, you can steam the pumpkins in the microwave. Just place the baking dish covered in the microwave and cook on high for about 6 minutes.

 

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