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Maple Pumpkin Pie with Whole Wheat Coconut Oil Pie Crust

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Pumpkin pie is a major love of mine. I remember a coffee shop that served it year round in Santa Cruz and I would buy a slice every time I was there studying, which was often. I was nervous about messing with the recipe I always had growing up from the back of the Libby’s pumpkin pie can. Thankfully, this one turned out wonderfully. We all loved the creaminess that a cup of heavy cream brought out and the spices were perfect with the pumpkin, although if you like a really spicy pumpkin pie, add a little more. This pie resembles a custard much more than a pumpkin pie made with evaporated milk (instead of cream,) and it tastes a little more decadent, which I am 99% of the time a fan of. And as a bonus, you don’t have to worry about the process that the canned evaporated milk goes through to get there. It is also only sweetened with maple syrup. My husband had two slices in about three minutes, “just for blog research.” The crust is a no-roll version, which I love but it doesn’t come out as smooth as a rolled-out crust. If you are looking for perfection, try a different crust. A big, huge upside for me is that it is infinitely easier and quicker to make. It will look a little oily when you first put it in the pan. Not to worry, it’ll all bake in and look normal after you pre-bake it. Also, the crust didn’t have any coconut oil taste at all to us in the finished product, in case you were worried.

Note: My crust did stick pretty solidly to the pie plate, so make sure you follow the step of greasing and dusting the pan before pressing the crust in.

Gather

Crust
1 1/2 cups all-purpose whole wheat flour
3 teaspoons coconut sugar
A Pinch of cinnamon
1/2 teaspoon salt
1/2 cup coconut oil
2 tablespoons dairy or almond milk*

Filling
2 large eggs
1 can organic pumpkin puree 15 oz
1 cup heavy cream
1/2 tsp pure vanilla extract
3/4 cup pure maple syrup
2 tsp pumpkin pie spice (I love trader joes, it’s only $1.99 and includes cardamom)
        OR 1 teaspoon ground cinnamon, 1/2 ground ginger, 1/4 tsp allspice and 1/2 tsp nutmeg
1/2 teaspoon fine sea salt
* I love the almond milk we make at home. It tastes creamier, has no preservatives or thickeners and costs less per glass.

Make

Crust
Preheat oven to 400

Grease your pie plate with coconut oil and dust with a little flour.

Combine all dry crust ingredients in a medium bowl and whisk until blended. Add oil and milk and stir with a wooden spoon until dough comes together.

Place dough in pie plate and press into bottom and sides as evenly as possible.

Bake at 400 for 15 minutes, when the crust smells fragrant and is a golden color.

Filling

Set the oven temperature to 350. Place the oven rack in the lowest position line a baking sheet with a silicone baking mat or foil, set aside.

Whisk all ingredients together vigorously until combined.

Pour the mix into your pie plate and bake until it the pie is golden brown and set except for a little movement in the middle.

Cool to room temperature then refrigerate for 2 hours before serving.

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2 thoughts on “Maple Pumpkin Pie with Whole Wheat Coconut Oil Pie Crust

    • It’s pretty decadent. I recommend taking it to a party so your don’t eat it all, secretly, when the family is asleep 😉

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