Updated: Feb 11
Pumpkin pie recipe! I can't believe I waited this long to dive into pumpkin. Simple pumpkin pie...perfect. I made one with crust and without and they were both yummy goodness.
Make it! Here's the recipe:
For the crust:
2 cups almond or cashew flour 1 tsp baking soda 4 tbsp maple syrup 3 tbsp butter (not melted) pinch of salt 1/4 tsp allspice
Pie Filling: 1 1/2 cans organic pure pumpkin puree 3 large egg, beaten 1 tsp vanilla extract 3/4 cups coconut milk 3/4 cups maple syrup 1/4 tsp salt 1 1/2 tsp ground ginger 3/4 tsp allspice 1/2 tsp cloves 1/2 tsp cinnamon
To make the crust: Preheat oven to 350 degrees.
In a medium sized bowl, combine all of the ingredients except the butter and combine. Cut the butter into small pieces and, using your hands completely incorporate until you have a dough that you can easily form into a ball. Wrap in plastic wrap and chill in the refrigerator for 20 minutes.
Once the dough is chilled, using your hands, make a large ball and begin to form the dough into a pie or tart pan. Slowly force the dough to the edges ensuring the dough is as even as possible throughout. Bake for 20 - 22 minutes or until it is browned (but not burned). If you don't bake this crust long enough, your pie will have a soggy bottom and that's always a bummer.
For the filling: Combine all pie filling ingredients into a large bowl, combining completely. Pour the pie filling into the prepared pie crust dish and bake for 35-45 minutes or until the filling is set but has a little wobble when you gently shake it. You will need to cover the edges of the pie crust as the pumpkin pie bakes to avoid an overly dark or burnt crust. Remove from oven and let sit for about 10-15 minutes then place in the refrigerator for 3-4 hours or overnight.
Slice, share and enjoy!