Last weekend, my fiance and I went to a lovely little apple orchard/pumpkin patch about 30 minutes away, complete with caramel apples and a pick your own apple orchard. Unfortunately, all the carving pumpkins were into a sad state of rotting, but the sugar pie pumpkins they had near the register were perfect for roasting and pie making. I never liked pumpkin pie until fairly recently (probably the last 5 years or so), because I usually went for sweet, sticky pecan pie over the pumpkin variety. I think the main reason I didn’t like pumpkin pie was that I hadn’t had real, genuine pumpkin pie made from a roasted, real deal pumpkin. I also tend to have an aversion to one-texture desserts (I’m looking at you puddings, flans, and custard pie), but am slowly warming up to them as I discover how to make them myself.
I par-baked the crust a little too long initially for this pie, which made it a little difficult to cut when it was fresh, so I adjusted the recipe accordingly. The filling recipe for this pumpkin pie came straight from Oh She Glows, who tends to be my go-to for fail proof recipes. Feel free to use Earth Balance instead of the coconut oil in the crust, but I don’t usually keep EB around and coconut oil seems to always be on hand. I’m glad our little pumpkin patch ended up having the pie pumpkins to make this beauty, I might be a pumpkin pie lover after all!
- For the crust:
- 1 1/2 cup all-purpose flour
- 1/4 teaspoon fine sea salt
- 3 tablespoons coconut oil (solid, at room temperature)
- 8 tablespoons ice water
- For the filling:
- 2 & 1/4 cup canned pumpkin
- 1/2 cup natural cane sugar
- 1/4 cup almond milk
- 1/4 cup pure maple syrup
- 3 tbsp cornstarch
- 2 tsp vanilla extract
- 2 tsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp nutmeg
- Preheat oven to 350. Lightly grease a pie dish and set aside.
- In a medium bowl, combine the all purpose flour, salt, and coconut oil. Break the coconut oil into pieces in the flour mixture until they are broken into pea size pieces and smaller. Add the ice water and mix together with your hands, until dough is moist, but dry enough to handle. Transfer to dough to a floured surface. Roll out into a circle about 14 inches around. This can be very rough, since you can cut off the extra dough around the edges before baking.
- Transfer rolled out dough to pie plate and press into the bottom and sides of the plate. If dough overhangs the edges, cut of excess and press edge with a fork to create a crimped look. Poke a few holes in the rest of the pie crust, creating holes for steam to escape so the pie crust doesn’t bubble up in the middle while baking.
- Bake crust for 10 minutes, removing from oven when done.
- For the filling:
- While pie crust is pre-baking, whisk together the ingredients for the filling. When crust is done pre-baking, pour mixture into crust. Bake for 45-50 minutes. Remove from oven and allow to cool to room temperature, then allow to chill in refrigerator for at least 2 hours.