Pumpkin Pie I'd feed my little one!
SUGAR FREE PUMPKIN PIE
INGREDIENTS
UNITS: US
2 eggs
1 (15 ounce) can pumpkin
1 (12 ounce) can coconut milk
1/2 cup Boca Sweet
1⁄2 teaspoon salt
1 teaspoon cinnamon
1⁄2 teaspoon ginger
1⁄4 teaspoon clove
1/4 teaspoon cardamom
1x 9-inch unbaked pie shell, pecan or sugar free graham*
optional: whipped cream or cold coconut cream, whipped
DIRECTIONS
Pre-heat oven to 425 degrees.
Combine ingredients.
Pour into pie crust.
Bake 15 minute at 425.
Reduce heat to 350 degrees and bake 45 minutes.
Cool and garnish with whipped cream.
*Note: This crust contains maltodextrin. A quick google search finds it can alter gut bacteria, causing bacteria to stick to layers of the intestines, similar to what happens to those with irritable bowel syndrome. The FDA says it is safe, but they also choose to call sugar “food” and not a “drug”. Once a year, this pie crust is fine, but I would not make a habit of it. I still consider it better than the typical white flour crusts with sugar or cane syrup and other un-natural flavors.
Other Variations
1 pumpkin (or 15-oz can Pumpkin puree)
1 can coconut cream
1 cup brown sugar
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/8 teaspoon cloves
1/2 teaspoon salt
3 tablespoons cornstarch
Alternate:
1/2 cup Heavy cream (or coconut cream for dairy-free/paleo)
2 large Egg (at room temperature)
2/3 cup Besti Powdered Erythritol
2 tsp Pumpkin pie spice
1/4 tsp Sea salt
1 tsp Vanilla extract (optional)
1 tsp Blackstrap molasses (optional)
Alternate 2:
2 ¾ cups pumpkin puree (1 ½ 15-ounce cans yield 2 ¾ cups)
1/4 cup maple syrup
1/4 cup brown sugar
1/3 cup unsweetened plain almond milk
1 Tbsp olive oil (or melted coconut oil)
2 ½ Tbsp cornstarch or arrowroot powder
1 ¾ tsp pumpkin pie spice (or sub mix of ginger, cinnamon, nutmeg & cloves)
1/4 tsp sea salt
Egg Filling:
Make the crust (see pie crust recipe, 2c walnuts, pulsed with 4 Tbs butter, baked)
Meanwhile, beat together all remaining ingredients at medium-low speed, until smooth. (Don't overmix.)
When the pie crust is done baking, reduce the oven temperature to 325 degrees F (163 degrees C). Cool the crust on the counter for at least 10 minutes, longer if you have time.
Pour the filling into the crust. Gently tap on the counter to release air bubbles.
Bake for 40-50 minutes, until the pie is almost set but still slightly jiggly in the center. (Check on it occasionally, and if you see the crust start to brown, cover the crust edge with foil and return to the oven until the filling is done. It should still jiggle a bit in the center, like a custard before it sets.)
Cool completely on the counter, then refrigerate at least an hour before slicing. Pie can be refrigerated overnight.
Vegan filling:
Preheat the oven to 350 degrees F. Prepare a pie crust in a pie plate.
Add the canned pumpkin, coconut cream, brown sugar, cinnamon, ginger, nutmeg, cloves, salt and cornstarch to a blender and blend until very smooth. You may also simply whisk it together in a bowl until smooth.
Pour the mixture into a 9-inch pan lined with a pie crust. May use a vegan store bought vegan pie crust, my Easy Vegan Pie Crust, or this Gluten Free Pie Crust. I don't pre-cook the pie crust. Spread the mixture evenly with a spatula.
Bake for 1 hour. If the crust starts to burn, cover the edges of the crust with aluminum foil or a pie shield after about 30 minutes of baking. The middle will still look jiggly; that's normal. Let cool at room temperature for 30 minutes, then cover and transfer to the refrigerator to chill for at least 4 hours or overnight.
1 ¼ cup Bob’s Red Mill 1:1 Gluten-Free Flour *
1/4 tsp salt
6 Tbsp cold vegan butter
4-6 Tbsp ice cold water
To do
To prepare crust, add gluten-free flour and salt to a large mixing bowl and whisk to combine. Slice or dollop the cold butter in and work gently with a fork or pastry cutter to cut it in. Don’t overwork, just get it incorporated.
Next add ice cold water a little at a time and use a wooden spoon to stir. Only add as much water as you need to help it come together (don't add more than 6 tablespoons).
Once a crumbly dough is formed, transfer to a piece of plastic wrap (or parchment paper) and work gently with your hands to form a 1/2 inch thick disc. Wrap firmly and refrigerate for a minimum 30 minutes, up to 2 days. Just let it warm back up a little before using. You don’t want it too warm or it can get too soft to handle.
Once your dough is chilled, preheat oven to 350 degrees F (176 C) and prepare pie filling.
Add all pie filling ingredients to a blender and blend until smooth, scraping down sides as needed. Taste and adjust seasonings as needed. Set aside.
To roll out the crust, unwrap the disc and place it between two sizable layers of parchment or wax paper (plastic wrap will work OK, but is a little more difficult to work with). Use a rolling pin to gently roll it into the shape of your pie pan (we recommend a standard 9-inch pan). If it cracks, don’t stress – you can reform it with your hands once you get it in the pan. But try and be gentle.
To transfer the crust, remove the top layer of wax paper and gently lay the pie dish face down on top of the crust and use the support of the wax paper to quickly but carefully invert it. Don’t overthink it – just do it.
Once you get the crust inverted, gently use your hands to form it into the pan, working the crust up along the sides. It can be a little tricky but it bakes beautifully, so it’s worth the effort! Just try not to overwork the dough in the process – it shouldn’t take more than a few minutes to perfect the shape. Any holes or cracks can be mended with a little excess dough and the heat of your hand.
TIP: I would advise against trying to be fancy and do any elaborate design with the crust, so just get the crust in, get a flat edge and go.
Pour filling into pie crust and bake for 58-65 minutes. The crust should be light golden brown and the filling will still be just a bit jiggly and have some cracks on the top. Remove from oven and let cool completely before loosely covering and transferring to the refrigerator to fully set for 4-6 hours, preferably overnight.
Slice and serve with coconut whipped cream and an additional sprinkle of cinnamon, nutmeg, and/or pumpkin pie spice (optional). This would also be amazing with my Vegan Pumpkin Pie Ice Cream and Brown Sugar Pecans!
