Photo by Erin Kunkel
This naturally-sweetened Maple Pumpkin Pie tastes better the longer it sits.
2 hr DURATION
1 hr COOK TIME
1 hr PREP TIME
8-10 servings SERVINGS
For Basic Pie Crust:
- 2-1/2 cups blanched almond flour
- 1 cup arrowroot powder
- 1/4 cup coconut sugar
- 2 eggs, chilled
- 3 tablespoons cold water
- 1/2 teaspoon fine sea salt
- 3 tablespoons unsalted butter or ghee, chilled (or substitute palm shortening)
- 1 egg yolk
- 1 tablespoon full-fat coconut milk
For Maple Pumpkin Pie Filling:
- 1 cup fresh pumpkin puree or 1 (15 ounce) can pure pumpkin
- 2 eggs
- 1/2 cup full-fat coconut milk
- 1/2 cup pure maple syrup or light-colored raw honey
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cardamom
- 1/2 teaspoon finely grated lemon zest
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon kosher salt
- whipped coconut cream or whipped cream, for serving (optional)
- For Pie Crust:
Put flour, arrowroot, sugar, eggs, water and salt in food processor; process 10 seconds. Add butter, spacing out tablespoons. Pulse 5 times, until pea-size bits form.
2. Gather dough into a ball and flatten into a disk. Wrap tightly and freeze 1 hour.
For Pie Filling:
- Preheat oven to 325 degrees. Line baking sheet with parchment paper if you plan to decorate pie with cut-out pastry shapes.
- Prepare pie pastry dough according to recipe above and freeze for 1 hour.
- Reserve 1⁄4 of dough to make decorative toppings. Press remaining dough into bottom and up sides of 9-inch pie plate, using the palms of your hands to ensure crust is even throughout, and crimp edges as desired. Cut a circular piece of parchment paper to fit into bottom of crust and fill with pie weights or dried beans. Freeze until firm, about 15 minutes.
- Bake pie shell for 10 minutes, remove weights and parchment paper, and bake 5 minutes longer, until golden. Cool completely on wire rack.
- To make decorations, roll out remaining pie pastry between two sheets of parchment paper. Use cookie cutters to cut out shapes. Make an egg wash by mixing yolk and coconut milk together, and brush it onto shapes. Transfer to prepared baking sheet and bake for 15 minutes, until golden. Cool on wire rack.
- Increase oven to 350 degrees. Place pie shell on rimmed baking sheet and brush edges with remaining egg wash.
- To make filling, whisk together all filling ingredients except whipped cream. Pour filling into prepared pie shell. Bake for 15 minutes; cover crust with foil or pie shield, and bake for 20 minutes, until custard has set but still slightly jiggles in center. Turn off oven and leave it cracked open for 30 minutes while pie cools.
- If you made decorative toppings, add them to top of pie in any arrangement, then serve. Find more dishes for your holiday dinner: Healthy Recipes for the Holidays.
Cook’s Note: For dairy-free whipped cream, try whipped coconut cream. Refrigerate 2 cans full-fat coconut milk a day ahead—the cream and milk will separate. Before making, chill a mixing bowl and your mixer’s beaters for 30 minutes. Scoop cream out of cans into chilled bowl. Beat on high until peaks form, and serve.
Adapted from Against All Grain Celebrations: A Year of Gluten-Free, Dairy-Free, and Paleo Recipes for Every Occasion by Danielle Walker and published by Ten Speed Press, 2016.
This pie gets its sweetness from pumpkin, coconut and maple syrup or honey, rather than a bunch of sugar. The best way to enjoy it just may be cold, straight from the fridge, the day after the big celebration.