• Kristin Ervin

Pumpkin Pie

Updated: Oct 13


This has always been a must every fall. Also a must for thanksgiving. This is my version of pumpkin pie that I like to make with coconut milk instead of cream! And of course with all the fall spices.


Ingredients:

Dough:

1 1/4 cup all purpose flour

1/4 tsp salt

1/2 cup cold butter, diced

1/4 cup ice water


Filling:

4 eggs

2 3/4 cups pumpkin puree (canned or homemade)

1 Tbsp vanilla

1 cup coconut milk

2 Tbsp maple syrup *see notes

2 tsp cinnamon

1 tsp nutmeg

1/8 tsp cloves

1/2 tsp ginger

1/8 tsp salt


Pie crust: In a bowl combine flour and salt. Cut in cold cubbed butter using a cutter, also works to use your fingers to crumble. You want a crumbly mix. With a fork mix in water to form a ball. Flour a clean counter and roll out dough to about 1.5 inches larger then your pie dish. Ensure you use enough flour so it does not stick. Place rolling pin on top of rolled out dough and wrap dough around to carefully transfer to dish. Ensure dough is fully pressed into dish. Using a sharp knife or scissors trip any access dough, leave about 3/4 inch. Fold under the overhang and then crimp the edges. I like to do this by placing on finger on the edge and pressing the dough into my finger to create a lip. Repeat around the whole rim. Place in fridge while you prepare your filling.


Preheat oven to 375˚F.


In a large mixing bowl whisk eggs. Add in pumpkin, vanilla, coconut milk and syrup and whisk smooth. Add in remaining ingredients and mix. Pour into prepared pie crust. Bake for 55-60 minutes. Until crust is golden brown, the centre will still be a little jiggly. It will firm up once it cools. Let cool on a wrack until fully cooled down, about 5 hours. I like to garnish with a little whipped cream and a sprinkle of cinnamon or icing sugar.

Notes:

Pumpkin Puree: You may notice the sugar level is quite low, that is simply because I used canned pumpkin and some of the already have sugar in it, I also don't like it super sweet. If you are using homemade pumpkin puree I would suggest adding about 1/4 cup syrup instead, or if you like really sweet go with 1/2 cup!


I like to always bake this the day before! This is a time consuming dish to make when you factor in the baking & cooling time. Also I think it tastes better the next day anyways! And especially if you are making for thanksgiving it saves you time the day of.


This is the pie dish I have below.

The pumpkin puree I like to use below.


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