In need of a quick and easy homemade pumpkin pie recipe that will impress all your guests?? Look no further…You get to make the crust from scratch, so just by doing that you’ve already impressed half the people at your table. And yes, it’s refined sugar free! This recipe uses whole food ingredients and no artificial sweeteners or additives. Feel free to substitute the whole wheat flour for a gluten free option, or the Earth Balance butter for cow’s milk butter. If you want a full plant-based and vegan pie, replace the eggs for flax eggs. To do this, mix one tablespoon ground flaxseed meal with three tablespoons of water. Mix them together and place in fridge for ~15 minutes to set and thicken before using!
Ingredients For The Crust…
1c whole wheat flour (*this can be substituted for all-purpose, gluten free, almond flour, etc. to fit your dietary needs)
6 tbsp cold Earth Balance butter
¼ tsp salt
¼ c ice water
Ingredients For The Filling…
~ 1 ½ 15-ounce pumpkin puree cans
½ c coconut sugar
1 c unsweetened almond milk (or dairy alternative)
1 tsp ground cinnamon
½ tsp salt
½ tsp ground ginger
½ tsp ground cloves
Let’s Get Cooking…
Step 1: Put on your favorite Christmas music
Step 2: Preheat oven to 425 degrees
Step 3: Prepare crust by first combining flour and salt. Add in butter next and blend. Stir in water slowly until a pastry ball forms (this may require more or less ice water- you want the dough to be moist but not watery/sticky)
Step 4: Thrown down some extra flour onto your counter and begin rolling out the crust to form a circle about 1/8’’ thick
Step 5: Place the pie crust in your pan and bake for 15 minutes @ 425. (THIS STEP IS VITAL- trust me I forgot it my first time and ended up having a nasty pie with a sagging bottom. Something that’s not ever desirable no matter where you’re at)
Step 6: Begin preparing the pie filling. In a new bowl, beat the eggs and add in the rest of your ingredients.
Step 7: After the 15 minutes for your crust are finished, pour the pumpkin filling into the pie pan and bake for another 45 minutes (or until done) at 350 degrees.
Step 8: Give yourself a pat on the back, let it cool, and serve with DF vanilla ice cream or your topping of choice!
Cheers & Tis’ the Season!