Pumpkin Pie

So….it’s Thanksgiving today. Not that anyone in my (immediate) family really celebrates it. Or has ever even acknowledged it. Nevertheless, armed with time on my hands and a love of themed meals, I decided to make a Thanksgiving-inspired dinner.

I made (and ate) my first meatloaf (or, at least, my own version of one: packed with veggies!). It crumbled slightly when I took it out of the dish- probably a combination of veggie moisture and eagerness to eat!


And I made (and ate) my first pumpkin pie! I was very happy with the result. Smooth and creamy, not sickly sweet but just sweet enough to feel indulgent. And it had a crust that held together! For the second time in a row! I think I’m on to something here…alas, however – despite my lofty intentions of producing a recipe for grain- and dairy-free pastry that is easy to follow, my approach is still more like ‘a bit of this, a bit of that’. Even though I tried it exactly the same way as I had last time (for the steak pies), I had to keep adding different flours until I reached the right consistency. Watch this space – hopefully the next few weeks of frenetic mince pie making will result in a consistent recipe!


Just look how gorgeous it is. Hardly any cracking – it just flipped beautifully into the pie dish. ❤


As before, I baked my crust before filling it (about 15 mins at 350F). I poked holes in the bottom to stop it bubbling up, and put tinfoil around the edges to stop it burning.


For the filling, I used: 1 can of pumpkin puree, 3/4 cup thick coconut milk, 3 eggs, 2 tbsp cinnamon, 1 tsp nutmeg, 1/2 tsp cloves, 1/2 tsp allspice, a pinch of salt and about 1 tbsp of honey. I just whizzed it all up in the food processor, and poured it into the crust once it had cooled slightly. I had about 1/4 of the filling left over, so guess who’s having pumpkin pie pancakes for breakfast tomorrow?!

I then baked the pie for about 40 minutes at 350F until set, before cooling in the fridge. I sprinkled it with some leftover walnut crumb topping from a batch of cupcakes I baked today (recipe to follow shortly), although it would have been a nice touch to use pecans I suppose!


I then devoured most of it in the space of about 7 minutes and 23 seconds.


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