The Thanksgiving holiday is over and Christmas cheer is in full blast. Parties, gifts, and special treats. This recipe I created this past week for Thanksgiving, but it can be made again and again this holiday season to enjoy the cheer and flavors. I understand. I get it. It's hard to sit by during the holidays and say "no" to so many desserts and comfort foods. My drive behind finding a wholesome and delicious recipe is out of my own selfish desire to indulge in the results. I love when I can make a favorite dessert without guilt and know that this dessert is not going to make me sick or manifest regrets in any way. It is a beautiful masterpieces of great flavors and holiday charm.
I created this recipe out of love for wanting to use my fresh pureed pumpkin. So many pumpkin pie recipes call for the canned pumpkin (no offense to "the can" intended). Yet, there is just something special about using fresh pumpkin in your baking and cooking. It is fresher, has so much flavor and can go a long way. Once you dive in and bake the pumpkin, I guarantee you won't go back to the can. And, not to mention you can get around 8 cups of blended pumpkin after just baking two medium pumpkins. It goes a long way, and it's fun to find ways to use and enjoy it. I think some pumpkin scones are in my near future!
The gluten-free crust is one that you do not need to put a ton of time into and can be made on an individual pie basis. It turns out crispy and flaky in it's own gluten-free way. It is the perfect amount of sweet and crispy to be paired with such a rich and cool pumpkin pie.
This pie can be made vegan if you omit the egg. I did you an egg on this one, but if you are trying to follow a vegan diet, then just omit the egg and the pie will turn out fine. The egg is really just added as a "binding" agent and to help the pie rise a little bit more. Without the egg it will just settle a little more and stick be thick and creamy.
Mix all of the crust ingredients in a mixing bowl and then roll into a ball. Place between two pieces of parchment paper and roll out so that you have about a 9-10 inch circle. Un-peel the parchment paper back and press the crust into a standard glass pie baking pan and then press into the sides. Design a crust edge and poke a fork into the bottom and sides for the crust to bake and breath comfortably. Bake for about 20 minutes in a 375 degree oven. Or until your crust is golden brown. Pull from the oven and let completely cool before adding the pumpkin mixture.
2 cups of pureed fresh pumpkin (or canned pumpkin works too :)
1 1/2 cup of coconut milk (beverage, not necessarily from the can), or hemp milk
1 TB of pure vanilla
1/3 cup of buckwheat flour
1 TB of maple syrup
3 TB of agave nectar
2 TB of baking oil (light olive oil or coconut oil)
1 farm egg or water-flax mixture (optional, because it can be cooked without an egg if you desire)
2 ts of pumpkin pie spice
1 ts. of nutmeg
Mix all the above ingredients in a large mixing bowl until the mix is blended completely and lusciously smooth. Pour all of the mixture into the cooled pie crust and bake in a 350 degree oven for 1 hour. It will be baking above the crust in the oven and when you pull it form the oven. Wait about 10-15 minutes and the pie will settle and cool and shrink about 2-3 inches down. This photo below was taken right after it was pulled from the oven and as you can see it is a bit puffy still from being baked. Let pie cool and chill in the fridge to attain the desired pumpkin pie texture and taste.
This was the pie I served my gluten-free family and friends over Thanksgiving. It was enjoyed and devoured. I must say that I myself enjoy a piece for a leftover breakfast with a hot cup of tea. It is perfect. And totally ok if you are waking before the crack of dawn to reach all of the mall-sales. Why not? You are working over-time to keep up with all the holiday fun, so indulge for a moment and let yourself truly enjoy.