Pumpkin pie is possibly my favorite dessert ever.
It’s right up there with lemon meringue pie and anything chocolate.
In Chinese medicine, pumpkin is particularly good for your spleen, which is your main digestive organ (the organs of Chinese medicine aren’t exactly the same as they are in Western medicine).
Your spleen loves foods that are orange, yellow, brown, and slightly sweet. Think squash, sweet potato, oats, and, of course, pumpkin.
Too much sugar damages the spleen, so I’ve worked out a recipe that is just sweet enough but isn’t a sugar bomb.
It’s the perfect blend of pleasant warming spices, sweetness, and it has a great texture without needing eggs.
The filling is vegan and refined sugar free. It would be very easy to add dairy back in if that’s your preference!
And I have a few crust options for you! I’ve included my Grandma Marie’s lard crust that everyone in my family uses. It’s simple and never fails. It’s also easy to use butter instead.
If you can’t do gluten, here’s a gluten free crust recipe that goes well with this pie.
Enjoy!
Dairy, Egg, and Refined Sugar Free Pumpkin Pie (Crust and Filling)
Makes 1 9½ inch pie
Adapted from Minimalist Baker
Ingredients
Crust (makes a single pie crust)
1 cup flour
1/2 cup cold lard or butter* (8 tablespoons)
1/4 cup cold water
1/4 tsp salt
*you can also use half lard and half butter. This recipe is very forgiving.
Filling
2 3/4 cups pumpkin, about 1 1/2 cans
1/3 cup coconut sugar
1/3 cup + 1 tbsp maple syrup
1/2 cup milk of choice or alternative yogurt (I’ve used coconut yogurt many times)
2 1/2 tbsp arrowroot or cornstarch
2 1/2 tsp pumpkin pie spice OR 2 tsp cinnamon, ¼ tsp ginger, ¼ tsp nutmeg, pinch of clove
Scant 1/2 tsp salt
Instructions
DOUGH
Place flour and salt in a medium sized bowl and add cold lard in small pieces (I do about a tablespoon sized piece as that’s how I measure out 1/2c.) to your flour.
Then using a fork or pastry cutter, cut the lard or butter into the flour until the mixture looks like cracker crumbs with lumps the size of peas and almonds.
Now slowly add half of your water. Squeeze a handful of dough to see if it holds together. Mix in more water until your dough holds together. You may not use all of the water depending on your flour.
Transfer your dough to a floured surface (I like to use a silicone pastry mat that helps me determine how big I need to roll out my dough) sprinkle the top of your dough with a little flour. Roll it out to your desired size (shoot for around 11in with a well-floured rolling pin to 1-2 inches larger than your pie pan.
When your dough is the correct size, fold the dough over the top of your rolling pin and lay it gently in the pie pan.
With your dough draped over the pie pan, shape into the pan. Don’t press the dough down into the pan as it can rip. Instead, lift the excess dough that’s hanging over the edge, then press the dough into the pan.
Trim your dough to the size of your pie pan and shape the edge in whatever manner you’d like.
If your dough rips while you’re shaping it, don’t worry. Glue it together with a little water and a patch piece of dough from your trimmings.
Refrigerate for at least 20 minutes or freeze for 30 minutes (this prevents your dough from shrinking when you bake it).
FILLING
Make your filling while your dough chills by combining all ingredients except the milk and arrowroot/cornstarch in a large bowl.
Combine the milk and arrowroot separately and stir until minimal clumps of the arrowroot/cornstarch can be seen. Add to the rest of the ingredients and whisk together until well combined.
Filling can be stored in the fridge until your crust is ready. You can also make your filling while your crust is cooling after blind baking (see next step).
BLIND BAKING
Blind baking prevents a soggy bottom by pre-baking your crust without a filling. You’ll need parchment paper and pie weights (I like to use beans I don’t plan to cook). Pie weights help prevent any bubbling/puffing of your dough.
After at least 20-30 minutes in the fridge or freezer, take your pie pan out and use a fork to poke holes in the bottom and sides of your crust. This is called docking and it prevents large bubbles from forming in your crust.
Preheat your oven to 375. While it’s warming up, cut a piece of parchment paper at least 2 inches larger than your pie pan and place it over your pie pan. This is the liner you put between your dough and your pie weights.
You want to make sure your parchment paper piece is large enough to have handles as you’ll be lifting it out of the pie pan full of your pie weights. Fill your parchment paper covered pie crust with beans you don’t plan to cook.
Once your oven is preheated, blind bake your pie crust for 20min with the pie weights. Take out of the oven, remove the pie weights and parchment paper. Then bake at 325 for another 10 minutes. Your crust should be lightly golden brown.
Allow to fully cool before adding your filling (1-4 hours). This prevents sogginess!
BAKING
After your crust is cooled, preheat your oven to 425.
Add your pumpkin filling to your crust. If you’re concerned about the crust overcooking, you can buy a pie shield or make one out of aluminum foil.
Place the pie in the oven and immediately turn down to 375. Bake for 50 minutes. The very center (about the size of a silver dollar) should have a slight jiggle. It will set up as it cools.
Allow to fully cool, about 4 hours, before serving. This is especially crucial in a pie without eggs as the filling will pool and run if cut too soon/not allowed to set up.
Serve with whipped cream or vanilla ice cream.
Enjoy!
