With Thanksgiving coming up next week, and Christmas to follow, this seemed the perfect time to share my favorite pumpkin pie recipe. This is a recipe I adapted from Saveur Magazine, and the recipe was originally called “Maple Pumpkin Brulee Pie.” Truly, the consistency of this pie is more chiffon or creamy than usual pumpkin pie, but it’s not too wet or goopy at all. I love the nice maple flavor and melt-in-your-mouth creaminess!
Notes on ingredients:
#1 Use your favorite pie crust recipe. If you are gluten free, dairy free, etc… you’ll likely have a favorite recipe. I’m going to include my favorite butter spelt crust recipe at the bottom.
#2 Coconut Cream comes in small 6oz cans. I use Native Forest brand and purchase it by the case. This brand works beautifully for whipping cream as well! Native Forest Coconut Cream
#3 If you’ve followed me for a while, then you know I also grind my own cinnamon. I’m insane about this—it’s AMAZING and I can’t go back to pre-ground cinnamon. I use REAL cinnamon, not cassia cinnamon. You can buy that from Amazon as well. I grind mind in a coffee grinder.
#4 If you don’t eat eggs, you can replace those with your favorite egg replacer and enjoy an egg free version.
#5 Sea salt is IMPORTANT. It’s vital. Really, there are some things you can’t compromise if you want good flavor and I firmly believe this is critical. 😉
Maple Pumpkin Pie–The Recipe
1 Pie Crust
1/2 Coconut Sugar or Maple Sugar (or 1/4 of each)
1 15-oz can organic pumpkin puree
1 cup coconut cream (May use coconut milk if you don’t have coconut cream)
1/4 cup maple syrup, grade b is best
2 1/2 tablespoons potato starch
2 1/2 teaspoons (fresh) ground cinnamon
1 1/2 teaspoons ground ginger
1 teaspoon grated nutmeg
1/2 teaspoon ground clove
1/2 teaspoon sea salt
1/4 cup Demerara sugar (optional)
Heat oven the 375 degress. Prepare your pie crust, and place in pie pan. (My recipe for pie crust below). Chill 30 minutes.
Whisk sugars and eggs in a bowl until pale and fluffy. Add pumpkin, coconut cream, syrup, potato starch, cinnamon, ginger, nutmeg, clove, and salt; whisk until smooth. Pour into pie shell, then bake just until the center is set, about 45-50 minutes. Cool on rack, then refrigerate. Before serving you may optionaly sprinkle with the Demerara sugar and fire with a blowtorch to create a crunchy, yummy caramelized top!
Serve with whipped coconut cream, sweetened with maple sugar & vanilla. Chill coconut cream before whipping for best results.
Kayla’s Buttery Spelt Crust
(enough for 2 crusts)
2 1/4 cup white spelt flour (VitaSpelt brand is what I use)
1 heaping teaspoon sea salt
12 Tablespoons cold butter
6-ish Tablespoons cold water
Cut butter into dry ingredients, slow add water until a ball forms, shape on floured surface.
Let me know what you think!
Kayla Howard loves doing business from her home in the woods where she is the master real food chef, homeschool teacher, goat shepherdess, head gardener and holds a certificate of studies from The Pacific Institute of Aromatherapy Her passion is vibrant health in beautiful homes! www.kaylahoward.com