Maple Pumpkin Pie (Dairy, Soy, and Nut Free!)

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Is everyone ready for pie yet? I’m always ready for pie, but it seems like autumn is truly pie season. It’s the Thanksgiving itch that can only be scratched with flaky buttery crust and creamy sweet pumpkin covered in fluffy whipped cream. Mmmmmm…Let there be Pie!

Catch all of my little doodles and art on my instagram, @nifty.candice.l There’s lots of pictures of yummy baked things there too. 😉

For the past two years (three this upcoming season!) my family has come to our little Nifty Apartment to spend Thanksgiving cozy and snug with us here in California. I really love it and I look forward to it more than anything in the wholllle year. I get the excuse to plan an elaborate menu and make too much food for the people I love most in the world. This year I’m double excited because we are adding my new brother-in-law to the mix so I have another mouth to feed! Last year my sister spent the day with him and his family and we missed them a lot. It seemed a little empty and small without them, so we made sure to snatch up their schedules and claim them for the 2016 holiday weekend. 😉

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If you’re crew is like our family you might have a few dietary restrictions to maneuver for the holidays. Don’t let that get you down! Smile, dear friends, because I have a soy-free, nut-free, dairy-free pumpkin pie for you to make and it will change your life.  My mom recently found out that she can’t do dairy and my brother has had a soy and nut allergy for a few years. So the menu might have changed a little from the past two Thanksgiving dinners. At first I panicked, I’m not used to accommodating for allergies while cooking. But I soon realized it’s pretty easy to switch, you just have to double check your ingredients and keep your head about you when you are in the kitchen. It can be a hard habit to break, but it can be done. I just have to remember not to throw cheese and butter on everything. But pumpkin pie was proving to worry me. Pumpkin pie is a Thanksgiving staple, it cannot be missed! So I set out to make one. This is the result after three attempts and it is wonderful. Pure fall perfection! It is a bit firmer than your typical pumpkin pie, but the flavor is out of this world! Rich maple and warm spices all in a crust you wouldn’t know is missing the butter because it’s so tender. I can’t wait to make this again soon. Even if you aren’t trying to work around allergies I would recommend this pie because it is so good.

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So happy pie season! Let us all grab our forks and truly enjoy it.

Pumpkin Pie (dairy, soy, nut free)
 
Prep time
Cook time
Total time
 
Serves: 8
Ingredients
  • ¾ cup coconut oil
  • 1 teaspoon salt
  • 2 cups of flour
  • 5-6 tablespoons cold water
  • ½ cup white sugar
  • ½ cup brown sugar
  • 2 teaspoons cinnamon
  • ½ teaspoon salt
  • ½ teaspoon ginger
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ground cloves
  • 15 oz pumpkin puree
  • 2 tablespoons sunflower oil
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 teaspoon maple extract
  • 1¼ cups coconut milk
Instructions
  1. Preheat your oven to 425 degree F (220 degrees C)
  2. For the crust, combine the four and ½ teaspoon of salt. Cut in the coconut oil until it is mostly evenly distributed into little pieces (about pea sized)
  3. With a fork or pastry cutter, stir in the cold water 1 tablespoon at a time until the dough is shaggy and comes together. Separate the dough into two flat round, equal disks.
  4. On a floured, cool surface with a rolling pin dusted with flour roll out one of the rounds. When it is about half as big as the size of your pie pan, use a floured spatula to loosen the dough from the counter top to prevent it from sticking and flip to continue rolling out until it is large enough to line the pie pan with a little overlap. Press into the pan and crimp the edges with your fingers or a fork.
  5. If desired, repeat with the second round of dough and roll out to about ¼ inch thickness and cut festive fall shapes to decorate your pie later on.
  6. To make the filling, stir together the white sugar, brown sugar, spices, and ½ teaspoon salt in a large bowl. Add the pumpkin puree, oil, eggs, vanilla, maple extract, and coconut milk and whisk until well combined and smooth. Pour this filling into the prepared pie crust and place in the preheated oven.
  7. Bake for 10 minutes and then reduce the temperature to 350 degrees F (175 degrees C) and bake for 40 to 50 more minutes until a knife or toothpick inserted comes out clean. The center may appear jiggly, don't worry!
  8. If desired, 25 minutes after reducing the temperature to 350, carefully arrange your additional pie crust decorations to your pie. brush with a little water (about a tablespoon) mixed with an egg and sprinkle with cinnamon sugar to give them a little golden color and sweet crunch. Return to the oven and continue baking for the remaining time.
  9. Cool on a wire rack. Enjoy at room temperature or cold. Refrigerate any leftovers.
Notes
-This pie crust recipe makes enough for two regular 8 inch pie pans, one deep dish pie pan, or a pumpkin pie with one crust and extra pie crust cut outs for decoration. If you want to forgo the extra decor, feel free to cut the ingredients in the pie crust portion of this recipe in half to make just the bottom crust.
-This pumpkin pie is a bit firmer than traditional pumpkin pie so be careful not to over bake!

 

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