Poor Scarlett is sick
She has this terrible cough, that just won’t quit. I was up all night long with her while she tried and tried to go to sleep, but couldn’t- all she could do was cough. So I woke up this morning and the first thing I did was call the Health Clinic, of course, to make an appointment. And do you know what they said? The earliest they could fit her in was at 8:40am… tomorrow. And since it was within the “24 hours of care” standard (I called at 9am), I guess it was perfectly reasonable. As a parent of a sick child though, that is obviously not reasonable.
Needless to say, today is going to be rough for us. Hopefully things get better instead of worse!
In the meantime, at least I have this Pumpkin Pie to make things a little better around here : )
Pumpkin Pie was always one of my favorite Holiday pies. With some good ol’ whipped topping on there, mmmmmm…. yeah that’s the stuff. Unfortunately, I don’t have any coconut milk at the moment (used it all for this soup!) to make Coconut Whipped Cream with so I have to do without.
I never get the chance to make pumpkin pie for Thanksgiving anymore. Dave isn’t a fan- he is an apple pie man. So usually I pull one out sometime in November just for me, hehe.
I based this vegan pumpkin pie recipe off of Isa Chandra’s. I wanted to make one without the use of agar powder though. Although I do actually have some on hand, It can be hard to find.
This recipe is pretty much as healthy as pumpkin pie can get too! It uses 100% maple syrup to sweeten it (a great all-natural option). With a touch of coconut oil for added richness and the use of a non-dairy milk, this is truly a healthy option.
For my crust, I went with a rustic recipe by Dreena Burton that uses spelt, oat, and corn flour, along with coconut oil from her book “Let Them Eat Vegan” (you can check out her Soy-Gluten-Wheat free Pumpkin Pie Recipe here). It worked beautifully.
And if you’ve never tried it, now is the perfect time to go ahead and serve with Coconut Whipped Cream!
*I used Farmer’s Organic Pumpkin Purée, which I find slightly more loose than the average can of pumpkin. If you find your pumpkin purée to be rather thick, than decrease the cornstarch to 2 to 2 1/2 tablespoons.*
*This pie filling will turn out a bit darker than your average pumpkin pie due to the maple syrup. If color is an issue than use light agave nectar instead.*
*If you like your pumpkin pie on the sweeter side, than you might want to add 1/4 cup granulated white sugar as well (or stevia). I wanted to keep it healthy by using only all-natural sugars so this isn’t as sweet as most of us are probably used to. It suited my tastes well though! You could just go ahead and taste the purée to check too before you bake it.*
- 1 single 9-inch pie crust
- 2¼ cups canned pumpkin
- ½ cup pure maple syrup
- ¼ cup plain non-diary milk (or canned coconut milk)
- 1 tablespoon coconut oil
- 1 teaspoons vanilla extract
- 2 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- Pinch ground cloves
- ½ teaspoon sea salt
- 3 tablespoons cornstarch
- Preheat oven to 350 F. In a blender, purée together pumpkin, maple syrup, milk, coconut oil, vanilla extract, cinnamon, ginger, nutmeg, cloves, salt, and cornstarch until very smooth. Pour into the pie shell and bake for 60 to 65 minutes until the center looks semi-firm (a little jiggle is okay). After baking for 40 minutes, if the edges appear to be browning too rapidly, carefully remove the pie and apply crust protectors/tin foil to the edges to keep from getting too dark.
- Remove from oven and onto a cooling rack for 30 minutes, then chill for at least 4 hours before slicing.