chefbliss's fabulous pumpkin pie

A pumpkin pie even I love! I love pumpkin, in almost any form. I just have never liked pumpkin pie. The challenge this year was to make a food-challenge compliant pie, and if I could enjoy it too, well that would just be bonus points!

Here is the recipe I used for the filling:

• 2 cups canned pumpkin
• 1 cup rice milk
• 1/2 cup agave or honey (I used agave)
• 1/4 cup cornstarch
• 1 TB dark molasses, more to taste if needed
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 1 tsp ground ginger
• 1/2 tsp grated nutmeg
• 1/2 tsp ground allspice

Preheat oven to 425.

In large bowl, mix all ingredients until smooth and blended. Pour into prepared crust and smooth top. Bake for 10 minutes.

Reduce oven temperature to 350. Bake until filling is set, about 50 minutes. Set on wire rack to cool, then refrigerate overnight.

You will note in the picture that the pie is pulling away a bit from the crust. That may be from the pie or the crust, but it was delicious all the same! Enjoy!

chefbliss's fabulous pie crust & apple pie

Lepkugen's Pie Crust:

• 2-1/4 cup flour (I used a combination of 1 3/4 c unbleached white flower and 1/2 cup oat flour)
• 1 cup coconut oil, chilled for 15 minutes
• 1/2 tsp salt, optional
• 1 TB agave (optional: honey)
  
• Ice cold water
• Rice milk (or other milk), optional but highly recommended. It can make all the difference in the texture and workability of the crust.
  

The easiest way to measure coconut oil is to melt it or soften it well, pour into a 1 cup measuring cup and allow to harden. Chill for 15 minutes tops. Using a knife (butter knife should be fine) chop into chunks. Add to flour and salt mixture in a food processor. Pulse to combine. You will see the coconut oil start to break down, but it will not form pea size balls like butter does.

Add ice cold water by tablespoons into the food processor, pulsing after each addition or two. I used a total of 8 TB and 2 TB rice milk, but 10 TB water is fine. For ice cold water: place a few ice cubes in a cup, add cold water. Spoon out the chilled water with a tablespoon measuring spoon. In the middle of adding the water, add 1 tablespoon agave or honey. As soon as your dough forms you are ready. The dough should be moist and pliable.

No refrigeration is necessary. Roll out and use for your pie!

The dough:

The bottom shell:

Apple filling:

Peel, core and chop approximately 10 medium size apples into bite size chunks. Mix with:

• 1 TB orange zest (optional)
• 1/4 cup orange juice (approx. 1/2 orange) (optional)
• 1/4 cup agave
• 1/4 cup maple syrup
• 1/4 cup corn starch
• 1 tsp cinnamon
• 1 tsp all spice

You may leave out the orange zest, juice or both. Place the top crust on. I like to roll the bottom crust up and pinch them together to give it a rolled/braided look. It's a pie, make it fun. With a knife make roughly four slits in the top crust. Place the pie pan on a baking sheet to catch any drippings (this pie had none). Bake in a preheated oven at 350 degrees for 40 minutes.

Pile them high:

Ready for the oven:

The finished pie:

Notice how the crust is golden brown. With coconut oil you will not experience the burning with the crust as quickly as you would with a butter crust. Also, in my first attempt this day I only used 4 tablespoons of ice cold water, then I put the "finished" dough into the fridge for two hours. I removed it from the fridge but three hours later it was still rather solid from the coconut oil. That is why I don't recommend refrigerating it unless you need to. It's not a necessary step. I went back to the drawing board and came up with the above recipe. The crust was smooth, doughy, pliable, moist and incredibly easy to work with. I used all organic ingredients in this recipe and it's dairy free. And delicious. Enjoy!