I know I really should have posted this pumpkin pie recipe before Halloween, not after, but motherhood (and work and cooking and baking and being a wife and going to the toilet on my own when given the opportunity) beckoned! Hopefully there will be people that can still use this recipe for Thanksgiving or something equally autumnal.
As this went in the oven I was genuinely convinced it was going to be a flop. I made it so quickly in the midst of feeding Brax dinner and unpacking the shopping that had just arrived, before rushing off to yoga as soon as it came out the oven when Daniel got home from work, that it really didn’t feel like a winner to me.
God I love being wrong (sometimes, not often). It was insane. Daniel went so far as to say it was one of his favourites of all my desserts. Yay!
In true style of this week where rush is the theme, I’m going to have to leave it there and simply share the recipe. Does anyone read this part anyway??
1 cup gluten free plain flour
1 tsp baking powder
1/4 tsp Himalayan salt
2 tbsp coconut palm sugar
3 tbsp almond milk (or other non-dairy milk)
3 tbsp melted coconut oil
2 tbsp water
1/2 tsp lemon juice
1 can organic pureed pumpkin (I got mine at Ocado)
2/3 cup coconut palm sugar
3 tbsp arrowroot
1 tsp ground cinnamon
1 tsp nutmet
1 tsp ginger
1 cup almond milk (or other non-dairy milk)
1 tsp vanilla extract
Preheat the oven to 180* and prepare a pie dish.
Make the crust by combining the flour, baking powder, salt and sugar in a bowl and mixing with a wooden spoon.
In another bowl combine the almond milk, oil, water and lemon juice and pour this mixture into the flour mixture and combine.
Sprinkle some flour on the work surface and roll it out. If it is too thin add some more flour and if it’s too crumbly add a little more milk and coconut oil. I actually smoothed mine down in the pie dish itself until it was pressed down and hanging slightly over the sides (I’m sure Mary Berry would not approve of that technique).
Mix all the filling ingredients in a bowl until fully combined, pour over the crust and put it in the oven.
Bake for 30 minutes but check it at 20 minutes. It will still feel very soft but it should ‘seem’ set. It will set fully once it comes out the oven and then goes in the fridge.
Let it cool completely before putting in the fridge for at least an hour before serving.
Serve with dairy-free cream or custard.
Love & health,