Pumpkin pie is one of those treats that herald the end of summer and the beginning of fall. Even by the end of August we have diehard pumpkin fans begging us to tell them when we’ll start making this classic. We usually wait until Thanksgiving weekend to kick off pumpkin pie season, and we’ll make hundreds of them in the span of three days. Be sure to use canned pumpkin (preferably organic) and not pumpkin pie filling, which is presweetened and spiced. You can also roast and purée the pumpkin yourself if you’re especially ambitious.
- Yield: 1 (9-inch) pie
- 1 batch sweet pastry
- 2¼ cups pure pumpkin purée
- 0.33 cup + 1 tablespoon dark maple syrup
- 0.33 cup + 1 tablespoon canned coconut milk
- 1½ tablespoons arrowroot starch
- 1 tablespoon canola oil
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ¾ teaspoon agar-agar
- ½ teaspoon sea salt
- ¼ teaspoon ground nutmeg
- Prepare the pastry and let chill in the refrigerator for at least 1 hour.
- Preheat the oven to 375°F.
- Remove the dough from the refrigerator. Combine the two discs and, on a well-floured surface, roll out to a circle about ¼ inch thick and 10 inches in diameter. Transfer to a 9-inch glass pie plate by gently rolling the dough around the rolling pin like a jelly roll, then unrolling it onto the pie plate and lightly pressing it down. Trim the overhang and crimp the pastry edges with your fingers or a fork to seal.
- In a blender or large bowl, combine the pumpkin purée, maple syrup, coconut milk, arrowroot starch, oil, cinnamon, ginger, agar-agar, salt, and nutmeg. Blend or whisk until smooth.
- Pour the filling into the pie shell, using a spatula to smooth out the top. Bake for 45 minutes.
- Let cool for about 30 minutes before refrigerating, and let set for at least 4 hours, and up to overnight, before slicing. Serve with a little coconut whipped cream for a real palate pleaser.