When you think of Thanksgiving, you think turkey, stuffing, mashed potato, and of course the seasonal favorite pumpkin pie. Pumpkin pie is as traditional as you can get as far as holiday desserts go, and let’s be real it is by far the most superior of all pies. Of course, there are so many creative and tasty alternatives to pumpkin pie to adorn your holiday dessert table, but there is nothing more comforting and satisfying as a good ole slice of pumpkin pie. Honestly, I always find myself in the kitchen baking a pumpkin pie once November rolls around. Autumn is not complete without one, and here, at last, is my recipe for my classic pumpkin pie with crust and all.
For the Crust:
- 6 Tbsp cold organic grass-fed butter
- 1 1/4 cup unbleached all-purpose flour
- 1/4 tsp salt
- 4-6 Tbsp ice cold water
For the Filling:
- 2 3/4 cups pumpkin puree
- 1/2 cup pure maple syrup
- 1/2 cup coconut sugar
- 1/3 cup almond milk
- 1 Tbsp melted coconut oil
- 2 1/2 Tbsp arrowroot powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp of clove
- 1/4 tsp of ginger
- 1 tsp of vanilla extract
- 1/4 tsp sea salt
- To prepare the crust, add flour and salt to a large mixing bowl and whisk to combine. Slice cold butter in and work gently with a fork or pastry cutter or your hands like myself to cut it in.
- Next, add ice cold water a little at a time and use a wooden spoon to stir. Only add as much water as you need to help it come together.
- Once a loose dough is formed, transfer to a piece of plastic wrap and work gently with your hands to form a 1/2 inch thick disc. Wrap firmly and refrigerate for a minimum 30 minutes, up to 2 days. Just let it warm back up a little before using.
- Once your dough is chilled, preheat oven to 350F and prepare pie filling.
- Add all pie ingredients to a large bowl and mix until everything is well combined
- To roll out the crust, unwrap the disc and using e a rolling pin to gently roll it into the shape of your pie pan on a floured surface. If it cracks, don’t stress – you can reform it with your hands once you get it in the pan. But try and be gentle.
- Transfer the crust to the pie dish and gently use your hands to form it into the pan, working the crust up along the sides. It can be a little tricky but it bakes beautifully, so it’s worth the effort!
- Pour filling into pie crust and bake for about 50 minutes. The crust should be light golden brown and the filling will still be just a bit jiggly and have some cracks on the top. Remove from oven and let cool completely before loosely covering and transferring to the refrigerator to fully set for 4-6 hours, preferably overnight.
- Slice and serve with coconut whip cream and an additional sprinkle of cinnamon and nutmeg (optional).