Pumpkin Pie
Cooler weather means its time for soups, stews, and baking! During the fall and winter months many a pie has been baked to serve as a dessert or for a special occasion. Pumpkin Pie is generally served to family and guests after a Thanksgiving dinner. It is also eaten as a Christmas dessert topped with homemade whipped cream.
CRUST
2 cups pitted dates
2 cups raw pecans
1/4 cup oats
1/2 tsp pumpkin pie spice
PUMPKIN FILLING
1 cup pumpkin puree
3 1/2 Tbsp cornstarch
1/3 cup sugar – coconut sugar or white
1/2 tsp pumpkin pie spice
1/2 tsp sea salt
1 2/3 cup almond or dairy milk
1/2 tsp vanilla extract
COCONUT WHIPPED CREAM
1-13.5 oz can full fat coconut milk, chilled overnight
2-4 Tbsp icing sugar
1/2 tsp vanilla extract
CRUST INSTRUCTIONS
Combine all ingredients in a food processor and mix until a dough forms.
Lightly grease a pie plate, and then press the crust dough into the edges of the pie. Ensure that the dough is a uniform thickness.
Smooth the edges however you prefer, and cover with plastic wrap.
Refrigerate.
FILLING INSTRUCTIONS
Place cornstarch, sugar, pumpkin pie spice, sea salt in saucepan and stir until combined.
Add pumpkin puree and milk, and stir until thoroughly combined.
Heat gently over medium heat, stirring often.
Cook until slow bubbles form and the mixture thickens to coat the back of a spoon.
Remove from heat.
Stir in vanilla and transfer to a glass bowl. Cover with plastic wrap, place gently on the surface of the filling to prevent a film from forming.
Refrigerate 2 hours or overnight, until set.
When ready, pour the filling into the crust and spread with a rubber spatula to smooth. Let it chill again for 2 hours, or overnight.
COCONUT CREAM INSTRUCTIONS
Place your mixing bowl in the fridge or freezer to cool before attempting this make the coconut cream.
Scoop the solid coconut milk into your bowl (leaving the liquid in the can) and begin beating on medium speed. You may need to add some cream of tartar, cornstarch, or tapioca flour if your kitchen is a bit humid and the cream is refusing to thicken.
Once thickened, about 4 minutes, add vanilla and desired amount of powdered sugar.
If not serving right away, cover and refrigerate.
Cooler weather means its time for soups, stews, and baking! During the fall and winter months many a pie has been baked to serve as a dessert or for a special occasion. Pumpkin Pie is generally served to family and guests after a Thanksgiving dinner. It is also eaten as a Christmas dessert topped with homemade whipped cream.
| Servings | Prep Time |
| 1 pie | 20 |
| Cook Time | Passive Time |
| 30 | 2 1/2 hrs |
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Cooler weather means its time for soups, stews, and baking! During the fall and winter months many a pie has been baked to serve as a dessert or for a special occasion. Pumpkin Pie is generally served to family and guests after a Thanksgiving dinner. It is also eaten as a Christmas dessert topped with homemade whipped cream.
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Ingredients
- 2 cups pitted dates 2 cups pitted dates
- 2 cups raw pecans
- 1/4 cup oats
- 1/2 tsp pumpkin pie spice
Servings: pie
Instructions
- CRUST INSTRUCTIONS Combine all ingredients in a food processor until a dough forms. (About 2 minutes.) Lightly grease a pie plate, and then press the crust dough into the edges of the pie. Ensure that the dough is a uniform thickness. Smooth the edges however you prefer, and cover with plastic wrap. Refrigerate. FILLING INSTRUCTIONS Place cornstarch, sugar, pumpkin pie spice, sea salt in saucepan and stir until combined. Add pumpkin puree and milk, and stir until thoroughly combined. Heat gently over medium heat, stirring or whisking often. Cook until slow bubbles form and the mixture thickens to coat the back of a spoon. Remove from heat. Stir in vanilla and transfer to a glass bowl. Cover with plastic wrap, placing gently on the surface of the filling to prevent a film from forming. Refrigerate 2 hours or overnight, until set. When ready, pour the filling into the crust and spread with a rubber spatula to smooth. Let it chill again for 2 hours, or overnight. COCONUT CREAM INSTRUCTIONS Place your mixing bowl in the fridge or freezer to cool before attempting this tricky coconut cream. Scoop the solid coconut milk into your bowl (leaving the liquid in the can) and begin beating on medium speed. You may need to add some cream of tartar, cornstarch, or tapioca flour if your kitchen is a bit humid and the cream is refusing to thicken. Once thickened, about 4 minutes, add vanilla and desired amount of powdered sugar. (If not serving right away, cover and refrigerate.)
Recipe Notes
Here are the other ingredients needed to make this Pumpkin pie.
PUMPKIN FILLING
1 cup pumpkin puree
3 1/2 Tbsp cornstarch
1/3 cup sugar - coconut sugar or white
1/2 tsp pumpkin pie spice
1/2 tsp sea salt
1 2/3 cup almond or dairy milk
1/2 tsp vanilla extract
COCONUT WHIPPED CREAM
1-13.5 oz can full fat coconut milk, chilled overnight
2-4 Tbsp icing sugar
1/2 tsp vanilla extract
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