Every year between halloween and christmas my Instagram feed is flooded with the most luscious looking pumpkin pies as people celebrate Thanksgiving.
And with winter finally here – I decided its time to take advantage of the chilly weather, stay home all day and bake a pumpkin pie for my little fam bam.
I’m so glad I did – this pumpkin pie is everything I dreamed of.
And more.
Just as I imagined the pumpkin filling is wonderfully luscious, silky, smooth and oh so decadent.
It’s scented with the most heavenly fragrance of maple, cinnamon, nutmeg and ginger.
Oh and did I mention the pumpkin lends the most wonderful hue of orange to the pie…Gracie couldn’t believe how bright the filling was as we sliced through the fudgy pieces.
The crispy crunchy oaty pie crust is the perfect case to house the smooth filing.
It creates a lovely contrast of texture with every bite and the cinnamon and pecans strewn throughout the crust make perfect taste bud partners to the flavours of pumpkin, maple and spices.
If you’re looking to make the most of this beautiful winter weather, stay home and bake this pie too.
I promise, you’ll be delighted you did.
To make your own pumpkin pie simply…
Begin by preheating your oven to 180 degrees celsius (350 F) and line an oven tray with baking paper.
Cut your butternut pumpkin in half lengthways and scoop out the seeds.
Place the pumpkin onto the prepared tray and bake for 55 minutes or until tender.
Allow to cool slightly. Use a spoon to scoop the pumpkin flesh away from the pumpkin skin. Measure 3 cups of pumpkin flesh, place into a food processor and blitz until smooth. Set aside. Reduce the heat of your oven to 160 degrees celsius (320 F).
To make the crust – place the oats, coconut, pecans and cinnamon into the large bowl of a food processor and blitz until finely chopped.
Add the melted butter, maple syrup and vanilla and blitz again until combined.
Tumble the mixture into a 28 centimetre pie dish and using wet or oiled hands evenly spread the mixture across the base and up the side to form a crust.
Pop the base into the fridge whilst you prepare the pumpkin filling.
To make the filling – place the 3 cups of pumpkin puree into the large bowl of a food processor along with the dates, maple syrup, eggs, cinnamon, nutmeg, ginger, coconut cream and vanilla. Blitz for 2 minutes or until completely smooth.
Pour the silky smooth pumpkin mixture into the crust and bake for 35-40 minutes or until the crust is golden and the pumpkin centre is set. If your crust is browning too quickly wrap small pieces of foil over the edges of the exposed crust.
Allow the pie to cool at room temperature. Then pop into the fridge for 3-4 hours. Serve the pie cold with a dollop of yoghurt or cream.
pumpkin pie
- Total Time: 3 hours
Description
pumpkin pie
Ingredients
- BASE –
- 2 1/2 cups (225 grams) rolled (traditional) oats
- 1 cup (75 grams) shredded or desiccated coconut
- 1 cup (125 grams) pecans
- 1 teaspoon cinnamon, ground
- 100 grams butter, melted and slightly cooled
- 3 tablespoons pure maple syrup
- 1 tablespoon vanilla extract
- FILLING –
- 1 butternut pumpkin, halved and seeds removed (or 3 cups of store bought unsweetened pure pumpkin puree)
- 6 medjool dates, pitted
- 1 tablespoon pure maple syrup
- 3 eggs
- 1 teaspoon cinnamon, ground
- 1/4 teaspoon nutmeg, ground
- 1/4 teaspoon ginger, ground
- 1 cup (250ml) coconut cream
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 180 degrees celsius (350 F) and line an oven tray with baking paper. Place pumpkin onto the tray and bake for 55 minutes or until tender. Allow to cool slightly. Use a spoon to remove the tender pumpkin flesh and measure 3 cups. Place pumpkin into food processor and blitz until smooth. Set aside and reduce oven temperature to 160 degrees celsius (320 F).
- To make the base – place the oats, coconut, pecans and cinnamon into the large bowl of a food processor and blitz until finely chopped. Add butter, maple and vanilla and blitz until combined. Pour the mixture into a 28 centimetre pie dish and using wet or oiled hands press the mixture across the base and up the sides to create an even base. Pop into the fridge.
- To make the filling – place the pumpkin, dates, maple, eggs, cinnamon, nutmeg, ginger, coconut cream and vanilla into the large bowl of a food processor and blitz until lusciously smooth. Retrieve the base from the fridge and pour the pumpkin filling over the base. Bake for 35-40 minutes or until the crust is golden and the pumpkin is ‘set’. If your exposed crust is browning to quickly – cover the crust (not the entire pie) with small strips of aluminium foil. Allow the pie to cool at room temperature. Then pop into the fridge for 3-4 hours. Serve the pie cold with a dollop of yoghurt or cream. Enjoy X
- Prep Time: 1 hour
- Cook Time: 2 hours
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I’m wondering if this would work in cupcake or muffin size portions too?
And do you think maple syrup could be replaced with rice malt syrup?
Does this have a coconut flavour due to the coconut cream used? Could you use thickened cream instead?
It doesn’t have a coconut flavour – the pumpkin is very prominent. That said – usual thickened cream will work just as beautifully. Kayla xx
Do you think you could make this egg free? My oldest has egg allergies .
Hi! I don’t think it would lovely. BUT I’m currently testing a egg free raw pumpkin pie cheesecake recipe that is fab. Stay tuned. Kayla xx