Ingredients
-
FOR THE CRUST:
1 1/2 cups unbleached all-purpose flour, plus extra for covering surface
1/4 teaspoon Frontier Co-op Sea Salt
1/3 cup cold coconut oil
3 tablespoons maple syrup
3 to 5 tablespoons cold water
FOR THE FILLING:
2 1/2 cups pumpkin puree
1/2 cup maple syrup
2 tablespoons sorghum syrup or molasses
1/4 cup coconut cream
2 tablespoons Frontier Co-op Arrowroot Powder
2 tablespoons Frontier Co-op Cornstarch
2 teaspoons Frontier Co-op Vanilla Extract
2 teaspoons Frontier Co-op Ground Cinnamon
1/2 teaspoon Frontier Co-op Ground Ginger
1/2 teaspoon Frontier Co-op Ground Nutmeg
1/4 teaspoon Frontier Co-op Ground Cloves
Directions
- Preheat oven to 350 degrees and have a 9-inch pie pan ready.
- In a food processor, combine flour and sea salt. Add cold coconut oil and pulse until the coconut oil is in small pieces.
- Add maple syrup, pulsing a few more times until combined. Finally, add 2 tablespoons of water, pulse, and continue to add water 1 tablespoon at a time until dough starts to pull together. Remove from food processor and form dough into a disc.
- On a well-floured surface, roll dough out to a circle slightly larger than the pie pan. Transfer to pie pan, crimp edges, and pierce bottom a few times with a fork. Pre-bake pie crust for 8 minutes.
- While pie crust bakes, whisk together filling ingredients until well combined. Pour into pie crust and return to oven.
- Bake pie for 55 to 60 minutes. Filling should have slightly puffed and be a darker color. Remove from oven and let cool completely before serving.
FOR THE CRUST:
FOR THE FILLING:
RECIPE TIP:
This pie is best made a day before, giving it ample time to set.
