Why limit your favourite desserts to the holidays that make them popular? There’s no rulebook that says you can’t, and thanks to canned vegetables, you really can enjoy just about any seasonal treat your heart desires, whatever the time of year. Woohoo! For us, this treat is pumpkin pie. We will shamelessly indulge in its spicy goodness outside the month of October and quite frankly whenever we please (and you totally should too). Time to get your bake on, baby!
We love pumpkin pie because it immediately sends us into a state of nostalgia, taking us back to holidays past and good times shared with family. The only difference with our version is it’s deliciously vegan and provides a nutritional boost from our Golden State Super Latte powder. Get super foods and prebiotic fibre, all in a little slice of home baked heaven.
And would it really be a pumpkin pie without a little touch of cream? Just like milk and cookies or mac and cheese, some things just go better together and so we’re pairing this spicy little number with a coconut whipped cream that seriously to die for. Its gentle flavour perfectly compliments and balances out the boldness of the pumpkin filling. Add generous dollops to the top of your pie and don’t forget to lick the beaters!
If you’re feeling creative, you can always set aside a little extra dough to make fun little toppings. A quick squiz on the web will present you with a number of great ideas and will really add that extra homemade touch.
When you bake this little beauty, be sure to tag us @KnowrishWell #knowrishwell so we can see how you get on! Xx Knowrish Well
1 1/2 cups gluten-free flour
2 tbsp cane sugar
1/2 tsp salt
1/2 cup water, cold
1/2 cup non-dairy butter
2 3/4 cups pumpkin puree
1/8-1/4 cup maple syrup
1/4 cup brown sugar
1/3 cup unsweetened plain almond milk
1 tbsp melted coconut oil
2 tbsp Golden State Latte powder
2 3/4 tbsp corn starch or arrowroot powder
1 3/4 tsp pumpkin pie spice (or sub mix of ginger, cinnamon, nutmeg & cloves)
1/4 tsp sea salt
CRUST (can also use your own recipe or store bought)
- Combine all dry ingredients in a bowl. Cut in non-dairy butter into the dry mix until mixture looks like breadcrumbs. Add water and mix until the dough comes together into a ball. If you need more water, just add 1 tablespoon at a time.
- Grease a 9-inch pie plate, roll out dough in between two pieces of parchment paper. Remove the top layer of parchment paper. Simply invert crust into pan.
- Once you get the crust inverted, gently use your hands to form it into the pan, working the crust up along the sides to perfect the shape.
- Place in refrigerator until ready or you can pre-bake pie in a preheated oven to 180-200 degrees (c) for at least 10 minutes. Cooking time may vary depending on type of oven.
- 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.
- Stick a fork in bottom of the uncooked pastry to prevent bubbling.
- Pour filling into pie crust and bake for 58-65 minutes. The crust should be light golden brown and the filling will still be just a bit wobbly and have some cracks on the top. Remove from oven and let cool completely before loosely covering and transferring to the refrigerator to fully set for 3-4 hours, or leave overnight.
- Slice and serve with coconut whipped cream (below instruction to make coconut whipped cream) and an additional sprinkle of cinnamon, nutmeg, and/or pumpkin pie spice (optional).
COCONUT WHIPPED CREAM
1 can full-fat organic coconut milk (see my brand suggestions below), refrigerated overnight
½ tbsp maple syrup
1 tsp vanilla extract
Optional add-ins: vanilla bean paste, flavored pure extracts
- Open the can of refrigerated coconut milk carefully to keep it level. There will be a thick white layer of coconut cream on top. Scoop out the coconut cream into a large bowl or the bowl of a stand mixer. (If it is hot in your kitchen, place your mixing bowl in the freezer for 5 minutes or so.) Stop scooping when you reach the water at the bottom of the can.
- Just don't add this into the solid cream for whipping.
- Using a high-speed mixer or hand beaters, whip the coconut cream for 3 to 5 minutes until it becomes fluffy and light, with soft peaks. Mix in your sweetener and vanilla if using.
- Whipped coconut cream is best served immediately. Any excess can be stored in an air tight container for up to a week. It will harden in the fridge the longer it stays chilled, simply mix until creamy again when ready to serve.