Pie and pumpkin are a match made in heaven. Also, fall is incomplete without making a pumpkin pie. With Thanksgiving approaching, one can go gaga over pies. But I like to stick with good old traditional pumpkin pie recipe.
With a silky-smooth pumpkin filling and buttery crust, my senses go for a dip in the aroma of comforting pumpkin spice. I love the combination of coconut cream and pumpkin here, which makes my pie filling extra rich and creamy.
I kept the overall look of my healthy pumpkin pie minimal with few leaves and twigs. You will be surprised how easy it is to give this fall look to your pumpkin pie.
Pumpkin Pie is a typical Thanksgiving dessert that many decide to serve for the big feast. It can get quite intimidating for those making it for the very first time. For them, I have only one piece of advice, make it anyway.
Special considerations while making a healthy Pumpkin Pie:
- Use fresh pumpkin puree if you can because it tastes better than the canned variety. However, if you are short on time and want to avoid extra work, then using a good quality of canned pumpkin puree is your best bet. I like organic pumpkin puree by 365 everyday value, and it is in this recipe.
- Even if you are not into vegan food, using coconut cream in the filling here is a good option. It tastes far better than dairy-based cream and is healthy too. But if you are someone who finds coconut taste distinctive and overpowering, then use the regular table cream.
- If you want to make this recipe fully vegan, then use melted coconut oil or any other plant-based oil instead of butter to make the crust.
- I made leaves out of the same dough for the crust and then decorated with few chocolate crumbles to give the effect of the fall season. However, you can decorate the pie your way. Don’t feel the pressure of decorating at all. A simple looking yet delicious pie is rather enough to enjoy as an after-meal dessert.
Over Thanksgiving, we not only count our blessings and feel grateful but also get acquainted with our creative side. Have fun cooking and relishing all the yummy foods that you and your loved ones prepare!! Check out my Apple and Walnut crumble recipe here for more festive ideas.
- 275 g pastry flour
- plant-based butter 175 g, cold cubes
- water, very little to bind the pastry
- pumpkin puree
- coconut cream one tetra pack
- maple syrup, 1/4 cup
- cinnamon 1/2 tsp
- nutmeg, 1/4 tsp
- sea salt, a pinch
- ginger powder, 1/4 tsp
- vanilla essence, 1/2 tsp
- chocolate ganache
- melted chocolate,180g
- To make the pastry, knead the dough by mixing flour and butter. Keep mixing the two until flour holds the shape. The texture will be very crumbly-like. Add very little water to bind the flour and butter together. Cling film the dough and refrigerate for at least 2 hours. (The longer you chill the dough, better it will turn out.)
- To make the pie filling, mix coconut cream and pumpkin puree (preferably canned) in a large mixing bowl.
- Add in maple syrup along with cinnamon, nutmeg, sea salt, ginger powder, and vanilla essence.
- Whisk everything together until well combined and keep it aside. Make sure the consistency is not too runny.
- Once the dough is chilled, roll it out evenly on a clean surface dusted with some flour. Carefully roll it in over the rolling pin and then lift gently to roll it open on an eight-inch tart pan. Pop it into the fridge to chill the pastry for at least 30 minutes. You can freeze the pastry, too, to speed up the chilling process.
- Now using leftover dough, carve out few leaves using a stencil or a leaf-shaped cookie cutter. Chill these leaves along with the pastry in the freezer or fridge.
- Take the tart pan out and place parchment paper over the pastry, covering the entire surface (except sides). Spread out baking stones or beans over the parchment paper, and semi-bake for about 20-25 minutes at 360 degrees Fahrenheit in a preheated oven.
- After semi-baking the pie, take the tart pan out of the oven and lift the parchment paper with baking stones or beans out carefully.
- Pour the pumpkin filling into the semi-baked pie. Spread the filling evenly using a spatula or a palette knife.
- Now place the leaves that you carved out of pastry dough around the center part of the pie. You can give an egg wash to the leaves and the sides of the crust for golden brown color. It is an optional step, though.
- Bake the pie for 30 minutes at 365 degrees Fahrenheit in the preheated oven.
- Meanwhile, prepare chocolate ganache to make twigs for the pie. Melt the chocolate using a double boiler method and then pour cream into it. Mix thoroughly and let it set. The ganache will be hard in texture. You can easily make small twig-like structures after the ganache sets.
- Check on the pie by inserting the tip of a toothpick in the center. If it comes out clean, then the pie is ready.
- Let the pie cool down completely.
- Crumble the chocolate ganache in small shapes and sprinkle around leaves or wherever you like. You can scoop out some whipped cream or buttercream if you wish. Or dust in some cocoa powder or icing sugar. Or enjoy your pie as it is.
- The pumpkin pie is now ready to be enjoyed. You can store the leftover pie for up to 4 days in the fridge.