Gobble Gobble, Pumpkin Pie as Promised

As I said to my co-worker, last week I had a lot of first world problems.
1. The boy I like doesn’t want to date me.
2. A dress I love wouldn’t do up.
3. AND I had to fast for Yom Kippur which definitely made me feel better about the other two (that was sarcasm).

After the boy and I had our conversation, I, in true Nancy form, said “I have a pie to make, so I’d better go.” Here is that pie.

For the crust:

3 C kamut flour, + more for dusting

1 TBSP + 1/4 tsp baking powder

3/4 tsp salt

7 TBSP coconut oil, + more for brushing

1/2 C + 2 TBSP agave nectar, + more for brushing

2 tsp pure vanilla extract

3 TBSP cold water

Whisk together the dry ingredients. Add the wet and mix until a dough is formed. Add a little more water a little bit at a time if you need to. Form into a disk, wrap in plastic wrap and refrigerate for 20 minutes.

For the filling:

2 cups pureed pumpkin (or one 15-oz can)
1 cup plain coconut beverage
3/4 cup sugar
2 1/2 – 3 Tbsp cornstarch
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp salt
1/4 tsp ground cloves
1/4 tsp ground nutmeg
Healthy Top vegan topping!
 

Preheat your oven to 325 degrees F.

Mix together the pumpkin, sugar and milk in a medium size bowl with an electric mixer. Add the cornstarch and spices and keep mixing until smooth.

Take the dough out of the fridge and roll out on a floured surface (I recommend doing this on wax paper). Oil a spring form pan, pie tin or whatever your heart desires. I used a spring form pan this time around. Place the pie dough on the pan and fix as necessary. Pour in the pumpkin filling. Put the pie tin/pan on a baking sheet and place in the oven. I cooked my pie for one hour and ten minutes and it was a little jiggly when I took it out. That is totally fine. It firms up as you cool it. Let it cool completely and then put in the fridge preferably overnight.

For the vegan topping I used Healthy Top which is made from almond and cashew and is my new favourite thing. Add dollops on top and devour.

Despite the fact that I was feeling a little down, the finished pie and the smiles of those at my thanksgiving dinner definitely filled me with gratitude. I am very thankful to have such considerate wonderful friends who indulge my binge baking.

Advertisement