“What,” you may well ask, “sets this pumpkin pie recipe apart from any dozen of other pumpkin pie recipes I could find on the Internet?”
That is a good question. Let me consider it.
Okay, here we go. First of all, this pie is spicy — I crammed as much pumpkin and cinnamon into a pie crust as was naturally edible. (It’s delicious, I say) Also, it’s got less oil, milk, and sugar than most of the other recipes I’ve seen, meaning it’s healthier for you (right? Isn’t that how it works?). Finally, this recipe is different because I made it. So there. Try it.
And I know before we get to December we’ll all be tired of pumpkin spice (if that’s possible), but I couldn’t resist the urge one day to crank out a pie. This time of year is wonderful in the culinary sense because after you’ve been powering through the pumpkin spice everything, the time has come for peppermint and candy cane everything.
(Like Chik-Fil-A’s peppermint milkshake. Those things are the bomb.) (Do kids say “the bomb” anymore?)
So the deliciousness continues.
Anyway, here we go. The recipe. Yeah.
- 1 can (15oz) pumpkin puree
- 1 cup almond milk (or milk of choice. To make it creamier, sub 1/2 the almond milk for cow milk)
- 1/3 cup flour
- 2 tbsp ground chia (or ground flax, or cornstarch. Just to thicken it and hold it together)
- 1/3 cup sugar
- 1 tbsp cinnamon*
- 1 tbsp pumpkin pie spice (if you’re like me and you don’t buy PPS, then use 1 tsp ginger, 1 tsp nutmeg, and 1 tsp ground cloves)*
- 1/2 tsp salt
- 1 tbsp vanilla
- Preheat oven to 400 degrees Fahrenheit.
- Blend all ingredients together until smooth, then pour into a prepared pie crust (there’s a recipe below).
- Bake 30 minutes (it will look underdone). Cool for an hour, then refrigerate for 5 hours uncovered. This will help it thicken and “set.”
I don’t understand this thing about graham cracker crusts being used only for cheesecakes. Graham cracker is the best sort of crust there is, and so I naturally used it for this recipe. If you want a more traditional crust, then look one up (sorry, but I’m not providing one at this time)
Here’s how I made my graham cracker crust:
- Place one package of graham crackers in a large Ziploc bag (one package, not one box. I think it’s about 8 crackers).
- Use a rolling pin to smash, whack, and crush the crackers into crumbs (alternately, you could just buy graham cracker crumbs). (Or you could use a food processor)
- Add 1/4 cup butter (or coconut oil) and blend it using a fork or your fingers. Add 2 tbsp cold milk, one tbsp at a time, until it’s wet enough to form a ball.
- Place all the mix in a 9-inch pie pan (10-inch should work, too). Mash it down and shape to cover the bottom of the pan.
- Bake for 15 minutes at 350 degrees Fahrenheit. You just want to toast it a little.
*Notes on the spices: I told you this is spicy. I don’t understand why some recipes are like, “1 tsp cinnamon.” That’s not nearly enough for my tastes. If you’re more delicate or refined or have more sensitive taste buds, then by all means decrease the amount of spices in this recipe. I just like my foods packed with flavour so strong you can’t miss it.
Also, funny side note, my family ate the actual pumpkin pie before I could take pictures of it, so I made a banana peanut butter pie (recipe found here: https://chocolatecoveredkatie.com/2012/09/09/no-bake-peanut-butter-pie/), and took pictures of that, instead. 🙂
Hope you enjoyed this recipe! Have a wonderful day.