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ÂMÉ RECIPES: Plant-Based Pumpkin Pie

@csaffitz

There are so many delicious ways to enjoy squash this winter. At Âmé, we know how incredibly important it is to eat seasonally so that we embrace the nutrients of the season and get a diverse microbiome and a broad range of nutrients, but did you know you can enjoy that benefit in dessert form? We are major fans of pumpkin for so many reasons, both sweet and savory, but this plant-based recipe with grain-free (and yes, thus gluten free) crust takes the cake! Er, pie.

For the grain-free pie crust:

1 cup almond flour
2/3 cup coconut flour
1/3 cup tapioca flour
½ teaspoon sea salt
1/4 cup softened coconut oil
8 Tbsp ice water
1 flax egg, gelled.

A flax egg consists of just ground flaxseed meal and water. To make one “flax egg,” simply mix 1 tbsp of flax meal and 2 tbsp of water in a small bowl and let it sit for 5-10 minutes. It should congeal into an egg-like consistency, acting as a binder, sans the animal protein.

To make the crust:

Step 1:

Add almond flour, coconut flour, tapioca starch and salt to a food processor or KitchenAid (with whisk attachment).

Step 2:

Pulse/blend flour until combined, and any bumps are smoothed out.

Step 3:

Begin adding softened coconut oil and water one tablespoon at a time, continuing to pulse between tablespoons.

Step 4:

First, little chunks the size of peas will start to form, but as you go your dough should begin coming together
Once you have added all the oil and water, add the flax egg. Your dough should come together in one big hunk now. If there are some crumbles, keep mixing til you can gather it all together and it sticks.

Step 5:

Take the dough in your hands and smoosh it into a ball, then form a disk.

Step 6:

Wrap tightly in plastic wrap and freeze for 1 hour, then transfer to the refrigerator.

For the pie filling:

2 ¾ cups pumpkin puree (1 ½ 15-ounce cans yield 2 ¾ cups, or you can roast your pumpkin and cut it into chunks and puree it in a food processor)
1/4 cup maple syrup
1/4 cup coconut sugar
1/3 cup unsweetened plain almond milk
1 tbsp melted coconut oil
2 ½ tbsp arrowroot powder

To make the pie filling:

Step 1:

Once your dough is chilled, preheat the oven to 350 degrees F (176 C) and prepare pie filling.

Step 2:

Add all pie filling ingredients to a blender and blend until smooth, scraping down sides as needed. Taste and adjust seasonings as needed. Set aside.

Step 3:

To roll out the crust, unwrap the disc and place it between two sizable layers of wax paper to roll out with a rolling pin. We found this step unnecessary, and were able to place the disc directly into our Pyrex glassware pie pan and press it out evenly, making sure to come up the sides enough that some crust will show around the edges of the pie.

Step 4:

Press the prongs of a fork directly into the tops of the pie crust edges to make a pretty and uniform, classic look to the finished crust that will slightly brown up in the oven.

Step 5:

Pour filling into pie crust and bake for 50 minutes, or until a toothpick in the center comes out clean. The crust should be light golden brown and the filling will still be just a bit jiggly and have some cracks on the top. Remove from the oven and let cool completely before loosely covering and transferring to the refrigerator to fully set for 4-6 hours, preferably overnight.

Step 6:

For serving, we love a little coconut whipped cream, or any plant-based whip cream from a can at the store! You can also play around with seasonal fruit toppings, like cranberry jam or passionfruit, pomegranate seeds, or toasted nuts and cinnamon. Enjoy!