There are a couple of things I like about this pumpkin pie recipe: it can be dairy-free and still taste just the way I expect it to, it can put up with any kind of squash I have on hand, and it uses so many lovely and exotic spices, that also happen to be really fragrant (thereby spreading the most wonderful aroma through the house).
This pie filling also tastes good without a crust – it’s kind of like a custard pumpkin quiche when baked without the crust. Or, some other pie crusts you may want to try are the cookie crust pie and the apple pie crust.
Pumpkin PieUpdated on 11/20/2012. Both the crust and filling have been completely re-tested and re-written to be included in my book, Cooking for the Specific Carbohydrate Diet. You can use maple syrup or honey (only honey for SCD) in the filling. Some other pie crusts you may want to try are the cookie crust and the apple pie crust. I add parchment paper to the bottom of my tart pan because it is not the non-stick kind. You can also grease the sides a bit. As for the baking time, it will depend on the size of your pie pan. A large flat tart pan will bake the custard filling faster than a deep pie dish. So if you use a tart pan, it will take about 35 minutes to bake, however a deep dish will take closer to 45 minutes to bake the filling until the edges are firm. For a less sweeter crust, reduce the sweetener to 1 tablespoon of honey.
- 2 cups of blanched almond flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 teaspoon of cinnamon
- 1/4 cup of coconut oil, unsalted butter, or ghee
- 1 teaspoon of vanilla
- 2 tablespoons of honey
- 1 3/4 cups (or about 15 ounces) of roasted butternut squash or canned pumpkin
- 1/4 cup of dairy-free milk (coconut, almond, or substitute with more squash)
cup of honey (or a bit more depending on the sweetness of the pumpkin)
- 1 tablespoon of vanilla
- 1/2 teaspoon of salt
- 1 teaspoon of cinnamon
- 1/2 teaspoon of ground nutmeg
- 1/4 teaspoon of ground ginger, cloves, or allspice (optional for a spicy pie)
- Preheat your oven to 350°F/190°C.
- Add the dry crust ingredients to a food processor and pulse it briefly to blend well.
- Add the remaining ingredients and process briefly so that you have small grains of dough that stick together when you press them with your fingers.
- Press the crust into your pie dish or tart pan using your fingers. Use pie weights or insert a toothpick in several places around the crust to prevent the crust from bubbling while it browns.
- Bake the pie crust for 5 minutes, or until it is slightly browned.
- Cool the crust for a 10 minutes and then place in the freezer for about 15 minutes.
- In a separate bowl, combine all the pie filling ingredients and whisk to blend well.
- Place the filling in the chilled pie crust. I like to pour the filling just to the edge of the crust to prevent the crust from getting too brown. You can also cover the crust edges with foil to prevent it from baking too fast.
- Bake the pie for about 35 minutes, or until the outer edges of the pie filling are firm. A deeper pan will take longer to bake (closer to 45 minutes).
- Cool for at least 30 minutes before slicing.
- Store in the refrigerator for a week or so.