Easy Sweet Pumpkin Pie

 in Kitchen


I left of vacation before I could get this one uploaded.

I almost couldn’t wait to share this recipe with you, I woke up the first day in September ready for pumpkins luckily my busy schedule and the lack of ripe pumpkins controlled me until now. My pumpkin vines did miserably this year and I only got a couple small pumpkins, but that is enough for pie! A small 2-3 lb pumpkin will easily fill 2 pies.

Pumpkins are my favorite fruit! They grow easily, have big edible flowers, millions of varieties and all shapes and sizes. Some should be eaten fresh and some will store all winter long adding goodness to your meals. I think pumpkins are a perfect gift from nature. They are picky pollinators though and the lack of bees is what did my crop in this year.

Every pumpkin is different, but generally speaking the edible orange ones come with a punch of carotene and vitamin A. Pumpkins also have Vitamins C, E, calcium, iron, copper, magnesium and zink. Making them a wonderfully nutritious food, especially when slow roasted.  An added benefit, most pumpkin skin is edible and all pumpkin seeds.

Pumpkin seeds are not only high in fiber, but also protein and iron while containing no cholesterol. Favorite new snack, I think yes! Best of all the seeds, which you are totally going to roast, are full of protein.

I recently visited home and took the chef with me to see his first pumpkin patch. We were filled with the same joys as children looking through the corn maze, picking pumpkins off the vine, and drinking apple cider. As a midwesterner, pie is something I am serious about and I’ve been working a long time for the perfect pie.


I make a veganized version of Smitten Kitchen’s pie crust using all coconut oil, frozen to texture. If you have never made pie crust before I suggest you start with smart balance or another vegan butter substitute and Meg’s recipe as you learn what texture a good pie crust needs to be.  I always use her gram proportions to make the same crust over and over.  

This recipe is also best when made from whole roasted sugar pumpkins. The roasted flavor will aid the cake as will the texture. When I made this with canned pumpkin is was too wet, and burned the crust waiting for the middle to set. You may consider using regular sugar in lieu of maple or more cornstarch if you make this from canned pumpkin instead of roasted.

roasting pumpkin is easy.
1. cut it open
2. scoop out all the seeds and stringy bits
3. place the pumpkin flesh side down on a baking sheet.
4. poke the skin a few times with a knife
5. Roast 30-45 minutes until all the flesh is soft.

Easy Pumpkin Pie

Ingredients:  
Recipe for 1 pie crust, or frozen vegan pie crust. (see above for my suggestion)
500 g soft roasted orange pumpkin chunks
2 t pumpkin spice
1 t vanilla
130 g maple syrup
¼ t salt
2 T cornstarch

 

Preheat the oven to 350*F or 190*C

Roll the pie crust and fill the bottom of an 8 inch pie shell.

Treat the crust by folding up the edges or pressing them with a fork.
Poke 5-7 times in the bottom of the pie crust to allow air to escape while cooking.
Use a large square of parchment paper to fill the raw pie shell with beans to weigh it down.
Pre bake for 20-25 minutes in a well preheated oven until just turning light brown.
Remove the pie weight and baking 5 minutes more before filling.

In a blender or food processor blend the cooled pumpkin pieces with all the other filling ingredients. When completely smooth pour into a pre baked pie shell.

Top with shelled pumpkin seeds (optional).
Bake 60 minutes until the middle no longer jiggles, the crust is well browned and the top has just started to crinkle on the edges.

Allow to cool completely before cutting and serving.

 


Optional Cashew Whipped Cream


Ingredients:
150 cashews (soaked 4-6 hours)
⅓ cup filtered water
2 t coconut oil
1 T agave nectar
1 t vanilla

Blend all ingredients until light and creamy, Fill into a piping bag and refrigerate until use.
Pipe whipped cream onto pie at time of serving as desired.

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