You've stocked up on pumpkins to decorate your home for Halloween and you don't know what to do with all these pumpkins once the little monsters are back home? Rather than sending them all to the compost, cook them!
W hen the days start to noticeably get shorter and the start of the school year is behind us, we inevitably notice the return of recipes featuring fall squash and spices with a sweet and warm aromatic bouquet , such as cinnamon, ginger, nutmeg or cloves.
Gabrielle loves the comforting taste of pumpkin pie and she brings you a gluten-free, dairy-free, and allergen-free version of this classic, comforting fall dessert.
A delicious way to showcase this orange squash with its delicate, slightly sweet fragrance... without any danger!
Pumpkin Pie
Preparation time: 25 minutes (including pumpkin cooking time)
Cooking time: about 50 minutes
Servings or yield: 8 pie slices
This recipe is:
- Gluten free
- Dairy free
- Peanut free
- Nut free
- Without eggs
- Soy free
- Without sesame
- Without mustard
- Without fish
- Without seafood
- Vegan / vegan
Ingredients
- 1 pie crust
- 2 cups pumpkin puree
- 165 ml coconut milk (one small can)
- 3/4 cup brown sugar
- 1/4 cup potato starch
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/8 teaspoon ground cloves
Preparation
- Prepare the pie crust according to the recipe. Be careful, this pie crust is similar to shortcrust pastry. It is easier to handle with your hands, directly in the pie plate, but here is another way to spread it once it is ready.
- Lay wax paper on the work surface and dust it with flour.
- Using your hands, flatten the ball of pie dough to form a disk.
- Work the dough with your hands until it reaches the desired size.
- To finish, sprinkle your dough with flour and place a second sheet of wax paper on the dough.
- Using a rolling pin, finish flattening the dough to a diameter about 1 1/2 inches larger than your pie plate.
- Remove the top wax paper carefully so as not to break the dough.
- Place your pie plate on top of the dough and using the wax paper, flip the plate and dough over. Flatten with your hands and patch up any holes with your hands or excess dough.
- Book.
- Prepare the pumpkin and cut it into cubes. In a double boiler, cook the pumpkin until very tender. Puree the cooked pumpkin until smooth using a food processor. Then transfer the puree to the bowl of a stand mixer or to a regular bowl if using a hand mixer.
- Add the remaining ingredients and mix until smooth. Then transfer your mixture to the pie plate.
- Bake for about 50 minutes. The mixture should solidify slightly.
- Let cool a little and enjoy!
More delicious ideas for chefs and foodies
Would you like to add a vegan vanilla meringue to accompany your dessert? Check out our chocolate-beetroot cake recipe , at the bottom of the page you will find the recipe for this tasty accompaniment, requiring few ingredients and easy to make!
Love graham crust pie crusts? We have a version featuring homemade Preserved Lemon Breadcrumbs in our recipe card for Egg-Free and Gluten-Free Lemon Tarts .
Love squash? Try seasonal squash bread (available fall only).
Are you tripping over pumpkin seeds? You can find them in our Sunflower Pumpkin Bread or Multigrain Bread and you can get pumpkin seeds in bulk !
Have you tried our recipe and everyone loved it? Share your comments or pictures of your creation on Facebook, Instagram or via Messenger!