Incredible Pumpkin Pie - Dairy Free, Egg Free, Soy Free!
*This post was sponsored by Hockley Valley Spelt Flour, available at Loblaws, Fortino’s, Zehrs, and Real Canadian Superstore, and more (visit their website to see a list of grocers).
If you loved my Pumpkin Spice Brownies recipe then you’re in for a real treat! My pumpkin pie recipe is full of fall flavors and creamy pumpkin puree. Although made without dairy or eggs, the filling holds together beautifully without running. This is one of the challenges I faced in developing a pumpkin pie recipe over the last few years, to create one that is not only spiced well but that holds firm enough with a rich and velvety texture. This pie has quickly become a family favorite. I like that it’s not too saccharine; there’s just the right amount of sweetness to balance the spices.
The crust is simply made in the food processor to reduce mess and speed up the process! I used my favorite flour, Hockley Valley Light Spelt Flour, which has a noticeably different taste compared to all purpose wheat flours. Spelt is an ancient grain form of wheat, also called farro, and is low gluten. I find that baked goods made with spelt flour feel lighter and have a lovely earthy taste.
Ingredients for Incredible Pumpkin Pie - Dairy Free, Egg Free, Soy Free!
Filling:
3 cups pumpkin puree
1/2 cup of the fat from a can of full fat coconut milk
1/3 cup brown sugar
2 tbsp. corn starch or potato starch
1/2 tsp pure vanilla extract
1/4 tsp ground cloves
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp ground (decorticated) cardamom
Crust:
1 1/4 cups Hockley Valley Light Spelt Flour
1 tsp powdered sugar
1/4 tsp sea salt
1/4 cup lard or solid fat that is allergy safe for you (lard, vegan butter, shortening, etc.)*
2.5 tbsp cold water
Topping:
1 tbsp turbinado sugar
*always read the ingredients to ensure that this is allergy safe for you. Shortening often contains soy, vegan butter often contains soy, legumes, etc.
How to make Incredible Pumpkin Pie - Dairy Free, Egg Free, Soy Free!
Prepare the pumpkin puree from scratch (or skip this step and use equal amounts of store-bought pure pumpkin puree). Cut the pumpkin in half and remove the seeds and stem. Cut into wedges. Place on a baking sheet with 1/2 cup of water in the bottom to let steam while baking. Bake at 375F for 45 minutes to an hour, or until the flesh is softened and lightly browned. Scoop the pumpkin flesh out into a food processor and pulse until smooth. Measure out the amount needed. Store the pumpkin puree in the fridge until ready to use.
Prepare the pie crust. Add the Hockley Valley Light Spelt Flour, powdered sugar, and sea salt to a food processor and pulse until well combined. Add the solid fat of your choosing and do short pulses to chop the fat into little pea sized bits. Add the water and pulse until it comes together into a ball of dough. Scoop the dough out and wrap in plastic wrap or parchment paper. Chill in the fridge for an hour.
Mix the filling. Add all of the filling ingredients to a bowl and whisk together well. It should be creamy and smooth.
Roll out the dough and assemble the pie. Preheat the oven to 375F. Dust the dough lightly with more spelt flour to prevent it from sticking to the rolling pin. On a floured surface or a sheet of parchment paper, roll the dough out to a circle just over 10 inches wide. This will fit an 8 inch pie pan. Gently fold the dough in half and then in half again the other way to make it easier to transport to the pan without tearing. Unfold the dough and gently press into the pan. Trim off the excess dough and crimp the edges whatever way you prefer. For this type of pie I like to roll them in for a rustic look.
Pour the filling into the crust and smooth out the top. Place in the preheated oven and bake for 45 - 50 minutes. The top of the pie filling should turn a deep caramelized brown. Remove from the oven and sprinkle 1 tbsp. of turbinado sugar on top, then return to the oven at 400F and bake for an additional 10 minutes.
*This pie can be served warm or cold. I personally prefer it served cold. To do this, make the pie the day ahead and allow it to come to room temperature, then cover with plastic wrap and chill in the fridge overnight. You can also make the pie a day ahead and reheat it at 375F for 15 minutes if you want to serve it warm.
The colour of the pumpkin skin intensifies after roasting, as does the scent of the flesh.
Soft and smooth pureed pumpkin flesh
It is then mixed with spices and coconut
The filling should be smooth and even. Spread it out to have a nice level top.
Who wouldn’t want to dig into this!
If you like this festive recipe, check out my recipe for Gingerbread Cupcakes with Gingerbread Frosting
Guess what? I made a video about my amazing pumpkin pie too! Watch it here: