Healthier Pumpkin Pie with Double Crust (aka double the fun)
The idea was to make a vegan pumpkin pie.
But then I added eggs and then it wasn’t vegan. Even as I was adding the eggs I was still thinking “vegan pumpkin pie-vegan pumpkin pie-vegan pumpkin pie”…it wasn’t until after the pie was baking away safe in the oven that I realized, “this isn’t vegan.” The crust has eggs and butter and the filling has eggs and milk. But there’s coconut oil and coconut whipped cream so that means vegan, right? Actually, no.
Andrew ate 3 slices of this pie for a mid-morning snack. Which I interpreted as a total success because his heart belongs to his mom’s cherry pie. I can’t touch that pie, but this pie was a good bridge to get him to that pie come holiday time.
I never was a real pumpkin pie lover. Really I’ve never been a pie lover. I’m more of a cookie person (…hence the healthy cookie book). But in the past 2 or 3 years, I’ve really fallen in love with making and eating pies. They’re such a labor of love.
And pie making is a lesson in patience for my impatient soul. It’s important to let the pie sit in the fridge overnight and COMPLETELY cool. I sliced a slice a wee-bit too early and it wasn’t as creamy and delicious as it was once it had cooled. Words from the wise (or from the impatient), LET THE PIE COOL OVERNIGHT IN THE FRIDGE.
My favorite part of pie is the crust. Every slice should have the optimal amount of crust that is physically possible. Ideally the whole slice would be wrapped in crust, but this is as close as I could get to that. I’ve seen a lot of recipes for ‘slab pies,’ which I think are just brilliant, ya know because so much crust.
I want to make this pie again so I can make things with the leftover slices of pumpkin pie. You can always do the traditional put a slice of pie on your oatmeal, that’s a good idea. But I have a couple other things I would like to stuff pumpkin pie with. TBA.
- 1 cup milk (I used 2%)
- 1 tablespoon cornstarch
- 1/2 cup brown sugar
- 1 tablespoon coconut oil
- 1/2 teaspoon cinnamon
- 1/4 teaspoon allspice
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 1 (15 oz) can pumpkin puree
- 2 eggs
- 1 almond flour pie crust
- 1 can full-fat coconut milk (chilled in the fridge overnight)
- 2 tablespoons powdered sugar
- 1/4 teaspoon vanilla
- Preheat oven to 350ºF. In a small bowl, whisk together cold milk and cornstarch until cornstarch is dissolved. In a saucepan over medium heat, combine milk + cornstarch, brown sugar, coconut oil, cinnamon, allspice, nutmeg, ginger, salt and vanilla. Bring to a boil and reduce to a simmer for 2 minutes. Turn off heat and stir in pumpkin puree. Pour into a bowl and allow to cool 5-10 minutes before whisking in eggs. Pour pie filling into prepared pie crust and top with another pie crust. Bake for 50 minutes. Allow to cool for 2 hours on a cooling rack. Then cover and place in the fridge to cool for at least 6 hours (optimally overnight). I liked this best served cold topped with coconut whipped cream (recipe below).
- Scoop solid part of your canned coconut milk into a bowl. Reserve the liquid part for smoothies, oatmeal or hot chocolate. Use an electric hand mixer to whisk coconut cream until fluffy. Add in powdered sugar and vanilla. Whisk until combined. Use to top pie (or oatmeal/pancakes).