Oh my perfect pumpkin pie! Not only a pretty pie, but a super easy fail proof recipe for dairy free decadence. This recipe originated from the Moosewood Cookbook, with a few tweaks on my end. I used again my spelt cream cheese dough for the base, and just like the roasted root veggie pie, I used a cookie cutter to make pretty little hearts to decorate the top with, using the extra dough bits. For a gluten free pie you could use a store bought GF pie crust.
You could easily use the largest size of spring form round pan for this recipe, but I used a 10″ square spring form and the 9 pieces it yielded were pretty substantial portions. You could of course use a standard pie plate, so long as it’s deep.
For the pumpkin pie filling in a large bowl blend together:
3 cups of pureed pumpkin (canned is ok, but I like to roast pumpkin pieces until tender sprinkled with just a pinch of cane sugar and cinnamon, then zip them up in a processor)
1 can coconut milk
3/4 cup local honey or maple syrup
2 tbsp unsulphured molasses
4 farm fresh eggs
pinch of salt
3 tsp cinnamon
2 tsp freshly ground ginger
1 tsp nutmeg (freshly grated)
1 tsp cloves
small squirt of real vanilla extract
pour filling into unbaked pie form with a 1/4″-1/2″ pie crust. If you are leaving the sides un-crusted, as I did, make sure to oil and parchment line the edges, so you get a nice release. If you are decorating the top with dough cut outs, make sure to roll the dough no thicker than 3/8″ and ever so gently place them onto of the filling, trying not to drop them into the batter!
Bake for 10 minutes at 450
then reduce heat to 350 and bake until set and just starting to crack, about 40 minutes.
Cool completely (even overnight) before cutting and serve with a dollop of something creamy!