This Thanksgiving Pumpkin Pie making had an extra element of enjoyment and pride for me as I was able to grow my own pumpkins! The best variety for pie purees are the little Sugar or Cinderella pumpkins, I managed to yield just three little ones this crop which turned out to be just enough for the pies and cheesecake I made. This is my gluten-free, dairy-free, healthier version of the traditional that is tried and tested many times over. Side by side most people even chose my version over a store bought traditional. Love it.
Pumpkin Pie Filling:
3/4 cup Coconut Sugar
2 teaspoons ground Cinnamon
1/4 teaspoon ground Allspice
1/4 teaspoon ground Cloves
1/4 teaspoon ground Nutmeg
1/4 teaspoon ground Cardamom
1/2 teaspoon Lemon Zest
1 teaspoon Sea Salt
1 tablespoon Tapioca Starch
1 1/2 cups Roasted Pumpkin Puree
1 teaspoon Vanilla extract
3 large Eggs, beaten
1 cup Coconut Milk
To Make Roasted Pumpkin:
Oven to 350 degrees. Carefully cut the pumpkin into wedges; cut off the stem. Scoop out the seeds and pulp (save the seeds for toasting).
Rub the pumpkin wedges with olive oil, and sprinkle lightly with sea salt.
Bake on a cookie sheet on the center rack until tender, about an hour. A knife should easily pierce through the pumpkin wedge.
Scoop flesh from the skins and puree in a food processor.
To Make Pumpkin Pie:
Oven to 350 degrees.
In a large bowl, mix together spices, salt, zest and starch. Beat the eggs in a small bowl then add to cool pumpkin puree with vanilla and coconut milk, then mix all together until well combined.
Pour filling into pie crust.
Bake for about 50 minutes or until filling is firm and set or until a knife inserted near the center comes out clean.
Cool on a wire rack for 2 hours. Note that the pumpkin pie will come out of the oven all puffed up (from the leavening of the eggs), and will deflate as it cools.