Tag Archives: pie

Creamy Pumpkin Pie

homemade pumpkin pie

Tis the season for all things pumpkin! :) Try this recipe- even if you don’t like pumpkin pie. It is very mild in pumpkin flavor since each pie only has a half cup.  I also do not suggest adding dough leaves to the middle of your pie like I did. It did not set up as well, but if you want to add the decor, roll the dough thinner. 😉  What ways are you enjoying pumpkin this year?  Enjoy this delicious recipe! 😀


Make a pie crust: 1  cup white flour, 1/2 cup whole wheat flour, 1/2 cup butter (1 stick), 1 pinch salt, 1 egg, 1/4 cup water.

Blend together the flour and butter with a pastry fork till it is crumbly. Mix the egg and water together, then pour over the flour. Mix with a sturdy spoon till stiff and blended. Put dough on a floured surface and knead until dough is smooth and elastic. You might have to add a little more flour. Divide into two balls, then roll out into two crusts to fit your two 9-inch pans. Flute the edges as desired. Set aside.


1 cup pumpkin

1 cup Thai Kitchen unsweetened (full fat) coconut milk

1 cup almond milk

2 teaspoons pumpkin pie spice

3/4 cup maple syrup

2 eggs

Blend pumpkin and half of the milk in the blender til very smooth and creamy. Add rest of ingredients: blend till smooth. Pour into two prepared unbaked 9-inch pie shells. Bake at 375 degrees until pies are set up- about 40 minutes depending on your oven.  Serve with whipped coconut cream.


1 (14 ounce) can unsweetened (full fat) coconut milk

1-2 TBSP white sugar (or to taste)

1 teaspoon pure vanilla extract

  1. Refrigerate can of coconut milk, 8 hours or overnight.
  2. Place metal mixing bowl and beaters in the refrigerator or freezer 1 hour before making whipped cream.
  3. Open can of coconut milk, taking care not to shake it. Scoop coconut cream solids into cold mixing bowl. Reserve remaining liquid for another use.
  4. Beat coconut cream using electric mixer with chilled beaters on medium speed; turn to high speed. Beat until stiff peaks form, 7 to 8 minutes. Add sugar and vanilla extract to coconut cream; beat 1 minute more. Taste and add more sugar if desired.

NOTES: Do not use “lite” coconut milk – it won’t whip. Organic coconut milk offers the best consistency. I have had the best success with Native Forest(R) or Whole Foods 365 Everyday Value(R) brands. If possible, avoid guar gum as an ingredient, which also inhibits whipping.

Serve immediately. If you must store it, refrigerate in a glass container or Mason jar for up to 3 days. Shake or whisk gently to fluff the cream again before serving.

Pumpkin Pie with Pumpkin Seed Crust

Prep time: 15 minutes
Cooking time: 60 minutes
Yields: 8 people

1 cup spelt flour, plus more for rolling the dough
1/3 cup hulled, raw, unsalted pumpkin seeds
1 Tbsp. maple syrup or agave nectar
1/4 tsp. sea salt
4 Tbsp. cold unsalted butter, cut into bits
1 tsp. apple cider vinegar
2 tsp. – 1 Tbsp. cold water

2 farm fresh eggs
15 – 16 ounces fresh, baked or steamed pumpkin pureed until smooth
1 cup farm fresh milk, or almond or rice milk
1/2 cup maple syrup or agave nectar
1 1/2 tsp. ground cinnamon
1 tsp. freshly grated nutmeg
1/2 tsp. ground allspice
1/2 tsp. salt
1 tsp. vanilla extract

1. Put the flour, pumpkin seeds, and salt into food processor with fitted metal blade. Process until pumpkin seeds are finely ground.
2. Add the butter and pulse until mixture resembles coarse meal.
3. Add maple syrup, vinegar & cold water and pulse until mixture clumps.
4. Roll into ball and flatten on parchment paper pressing into a large flat circle and chill until firm, about 30 minutes.
5. Preheat oven to 400°.
6. On lightly floured board, roll dough into a 12″ circle and transfer to 10″ pie plate pressing into bottom and up sides. Finish edges. Prick with fork in several places. Line with parchment paper or foil and weight with dried beans or rice. Place in oven for about 10 – 12 minutes. Remove from oven and let cool. Lift parchment or foil and weights and remove them from baked shell. Set aside.
7. Reduce oven temperature to 350°.

1. In mixing bowl, place egg, pumpkin, milk, maple syrup or agave, cinnamon, nutmeg, allspice, salt, and vanilla.
2. Whisk until smooth.
3. Pour into baked pie shell.
4. Bake until filling doesn’t jiggle. About 35 – 45 minutes. Set pie on rack.
5. Serve room temperature or chilled with whipped cream and whole pumpkin seeds if desired.

Optional: Serve with sweetened whipped cream or raw banana ice cream and sprinkle with pumpkin seeds for garnish.
Variation for Crust: Use unsalted sunflower seeds or walnuts in place of the pumpkin seeds.
Variation for Filling: Use canned pumpkin.

Recipe Courtesy of Amie Guyette Hall