Maple Pumpkin Pie
Serves: Makes 1 (9-inch) pie; serves 8 to 10
 
Ingredients
  • Basic pie pastry (see below), frozen for 1 hour
  • 1 egg yolk
  • 1 T. full-fat coconut milk
  • 2 cups fresh pumpkin puree or 1 (15-ounce) can pure pumpkin
  • 3 eggs
  • ½ cup full-fat coconut milk
  • 1
  • 2
  • cup pure maple syrup or light-colored raw honey
  • 1 tsp. ground cinnamon
  • 1
  • 2 tsp.
  • ground ginger
  • 1
  • 2 tsp.
  • ground nutmeg
  • 1
  • 4
  • tsp. ground cloves
  • 1
  • 4 tsp.
  • ground cardamom
  • 1
  • 2 tsp.
  • finely grated lemon zest
  • 1 teaspoon pure vanilla extract
  • 1
  • 4 tsp.
  • kosher salt
  • Whipped coconut cream, for serving
  • Preheat the oven to 325°F and line a baking sheet with parchment paper. Reserve one-fourth of the dough to make decorative toppings. Press the
  • remaining dough into the bottom and up the sides of a 9-inch pie plate, using the palms of your hands to ensure the crust is even throughout. Press together any breaks in the dough, then crimp or flute the edges with your fingers. Cut a round of parchment paper to fit the bottom of the crust and fill with pie weights or dried beans. Freeze until firm, about 15 minutes.
  • Bake the pie shell for 10 minutes, remove the weights and parchment paper, and bake for 5 minutes more, or until the crust is golden. Cool completely on a wire rack.
  • Roll out the reserved pie pastry between two sheets of parchment  paper. Use cookie cutters to cut out shapes. Make an egg wash by mixing
  • together the egg yolk and coconut milk and brush onto the pastry shapes. Transfer to the prepared baking sheet and bake for 15 minutes, or until the shapes are golden. Cool completely on a wire rack.
  • Increase the oven temperature to 350°F. Place the pie shell on a rimmed baking sheet and brush the edges with the remaining egg wash.
  • To make the filling, whisk together the pumpkin, eggs, coconut milk, maple syrup, cinnamon, ginger, nutmeg, cloves, cardamom, lemon zest, and salt. Pour the filling into the prepared pie shell. Bake for 15 minutes, then cover the crust with foil and continue baking for 20 minutes, or until the custard has set but still jiggles slightly in the center. Turn off the oven and leave it cracked open for 30 minutes while the pie cools.
  • Cool to room temperature on a wire rack, then place the decorative cut-outs around the perimeter of the pie and place it in the refrigerator to fully set, about 2 hours. Serve with the whipped coconut cream.
Instructions
  1. Basic Pie Pastry
  2. Makes enough pastry for one 9-inch single-crust pie
  3. 1⁄2 cups blanched almond flour
  4. cup arrowroot powder
  5. ⁄4 cup coconut sugar
  6. eggs, chilled
  7. T. cold water
  8. ⁄2 teaspoon fine sea salt
  9. T. palm shortening, chilled
  10. Transfer the dough to a 9-inch pie plate and press it into the bottom and up the sides of the plate, using the palms of your hands to ensure the crust is even throughout. Press together any breaks in the dough, then crimp or flute the edges with your fingers.
  11. To partially bake the crust, cut a round of parchment paper to fit the bottom of the crust and fill with pie weights or dried beans. Bake at 325°F for 10 minutes, remove the weights and parchment paper, and bake for 5 minutes more, or until the crust is golden. Cool completely on a wire rack.
Recipe by Be Well at https://www.bewell.com/blog/grain-free-thanksgiving-recipes/