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  • Pumpkin Pie: Two Classic Recipes

    As I mentioned earlier in the week, my grandma was a liar. Your grandmother probably is too. Juuust kidding. That was to get your attention!

    Now that I have it, let's talk about pumpkin pie. Traditional pumpkin pie is made with custard: a creamy, dense base of eggs and milk. The proteins from the eggs lend stand-up properties, while the fat and flavors from the milk make the custard sweet and rich. The lecithin (an emulsifier) present in the egg yolks make the filling satin-smooth, save any gritty bits or fibers present from the pumpkin/squash puree. Side note: some people like that sort of texture in their pumpkin pies!So, how do we replicate a custard, plant-based style? We rely on another type of suspension (truly a colloid) or gel: a starch-based gel. Now, this could get complicated...but it is pie, so I won't make it so. Essentially, I am telling you one thing: you will get close to the classic custard texture, but you will not mimic it 100% and fool your grandma. A starch-based gel has very different properties than a protein-based gel.

    But fortunately, our starch-based gel is still delicious. Creamy, smooth, thick, and flavorful. All without dairy or eggs. Topped with your favorite whipped cream, either one of these is sure to satisfy a hankerin' for pumpkin pie. I really hope you try either version...I did a lot of baking, and WE did a a lot of pie eating for you! 

    Our plant-based "custard" secret weapons:

    • Arrowroot Starch: provides the primary gel structure; it forms a semi-ridgid gel, thickens the filling upon heating (starch gelatinization), and provides stand-up properties.
    • Coconut Cream: Provivdes air and lift. Eggs, when mixed into traditional filling, help increase viscosity of the custard, and while mixed, help trap air for slightly lighter filling.
    • Soaked Raw Cashews: lends fat and a nutty "cooked" flavor that cooked/baked milk takes on. Helps shorten the firm starch gel structure, leaving you a beautifully creamy and tender filling. 

    So if I haven't sold you on this "starch based gel pumpkin pie", I really urge you to try it for yourself. As I mentioned, I have tested TWO recipes several times, and have had two (unofficial) taste testers for each. The verdict:

    • Version 1: very tasty, but a firmer, ridgid texture. However, not as firm as traditional pumpkin pie. Spices are strong, to which I suspect is the lower fat content since fat helps dampen the impact of flavors and spices. Great cold and room temperature, but room temperature is softer if you like that texture better.
    • Version 2: again, very tasty; texture is less ridgid, and more "voluptuous" thanks to the addition of both cashews and coconut cream, and slightly less arrowroot. The added fat from the cashews and coconut helps replace some of the stand-up properties of the starch in the finished filling, leaving you with a firmer but more tender "custard". The flavors and spices are warm, not overpowering. The color is more opaque, more like the traditional pumpkin pie. The texutre is still soft and pudding-like at room temperature, but firms once chilled. 

    In sum: both get darn close, with version 2 coming in slightly closer. If you do not like or cannot eat cashews, then version 1 is still an incredibly tasty contender. If you cannot consume coconut, feel free to substitue the 1/4 cup with 1/2 cup of your favorite unsweetened plant-based milk, leaning more towards a  organic soy-based one as it has more fat and protein for a firmer filling. But, almond milk works well, too.

    And now, for the crusts:

    • Traditional Style: cut-in-solid fat type, using virgin coconut oil, was what it always is: tender, flakey, but substantial enough to stay firm, even without a blind-bake. Best when you plan on serving the pie sooner, rather than later, as it gets soggy after a day or so. In addition, it requires a chilling period, as all traditional pastry for crusts do. However, can be made a few days ahead of time and stored in the fridge until you are ready to roll. I love using the crust in fruit-based  pies (exhibit A and B). 
    • Melted Fat & Plant-Based Milk Style: overall a more "rustic" texture, much more crispy, and held up to the moisture in the filling for 2 whole days, making it ideal for serving the next day. In contrast to the traditional style, you can roll out this one immediately, no chilling required or recommended, although it is a bit fragile to handle. 

    So, you pick your ideal filling and crust. MY FAVORITE??? I'd have to go with the traditional crust and filling option #2!!

    Don't forget the whipped cream, coconut or otherwise! Happy Pumpkin Pie'ing! If you do make any of these combinations, I would love to know how it went!! 



    Pumpkin Filling Option 1 // plant-based, vegan, soy-free option, nut-free option // makes 1 9" or 10" pie //

    • 2 1/2 cups pumpkin or squash puree, homemade or canned
    • 1/4 cup coconut cream or 1/2 cup plant-based milk of choice (using a soy-free milk if desired)
    • 1/2 cup organic sugar of choice, like white, brown, coconut or sucanant
    • 3 TB arrowroot starch 
    • 2 tsp molasses 
    • 2 tsp cinnamon
    • 1/2 tsp freshly grated nutmeg
    • 1/4 tsp dried ginger, or 1/2" hunk grated fresh
    • small pinch cloves
    • 1/4 tsp sea salt
    • 2 tsp vanilla 
    • 1 TB bourbon (optional, but very tasty)

    Traditional Cut-In-Solid Fat Crust // plant-based, vegan, soy-free option, nut-free // makes enough pastry for TWO 9" or 10" pies //

    • 2 1/4 cups whole wheat pastry, unbleached all-purpose or spelt flour, or any combination thereof
    • 1 tsp sea salt
    • 1 TB sugar 
    • 1/2 tsp cinnamon (optional)
    • 1/2 cup virgin coconut oil OR a 50:50 ratio of virgin coconut oil:Earth Balance (use soy-free Earth Balance if desired)
    • 1/2 tsp apple cider vinegar or other vinegar
    • 5-7 TB ice water, or very cold water

    1. Make the pie crust (can be made up to 3 days in advance, or frozen for up to 1 month): Sift the flour, salt, sugar and cinnamon in a large bowl. In small spoofuls, drop the coconut oil over the dry ingredients. Place in the fridge for 10 minutes to firm the fat up again. While waiting, prepare ice water and get vinegar. Once fat has firmed up, cut the fat into the flour using a pastry cutter or fork. You want medium-small pieces, think pea size. Add the water, starting with 5 TB, and all of the vinegar. Cut the water into the dough, adding more by the TB until you can squeeze the pastry togeter into a mass that sticks together but is not sticky/wet. In the bowl, form pastry into a disk, cover with a tea towel and let sit in the fride while you prep the filling. Or, you can wrap the pastry tightly in plastic wrap and place in a storage bag, and chill it for a few days, or even freeze it for up to 1 month.

    3. When you're ready to make the pie, preheat oven to 450F. Make the pie filling: mix the sugar and the arrowroot together with a whisk in a large bowl. This helps prevent the arrowroot from clumping together. Add the remaining ingredients, whisk until smooth, and taste for spices. Adjust as needed. Alternatively, add everything into a blender, and blend until smooth. If you like more texture to your filling, and still want to blend it, simply reserve 1 cup of the pumpkin puree to mix in after you have blended the filling (that is my favorite method)

    4. To roll out the pie pastry, be sure that it is not too firm from chilling in the fridge. If it is, allow it to sit for 10-15 minutes until you can easily roll it out (alternatively, thaw frozen pastry overnight in the fridge, and allow it to sit for 10-15 minutes at room temperature once thawed). Cut the dough disc in half (freeze the other half or use for another pie). Use plenty of flour to help prevent sticking. Pick up and rotate the pastry as you roll it out every few passes of the rolling pie to re-flour if it is sticking. Roll about into a ~12" diameter circle (or large enough to have a 1" overhang on a 9" to 10" pie dish). Fold the pasty into quarters or roll-up on the rolling pin, and place into pie dish, gently coaxing it into place. If a tear happens, simply patch it up or press together again when the pastry is in place. Trim, or patch pastry in place if necessary, around the edges for a 1" overhang. Turn the 1" overhang under, and crimp as desired.

    5. Fill the pie crust with the pumpkin filling. Gently tap the pie on the counter to get rid of any air pockets. Smooth out top with a spatula or spoon. Bake for 15 minutes at 450F, then for 35-40 additional minutes at 350F. If the crust is browning too much, simply shield it with tin foil or parhment. The filling will be firm, but may wiggle just a bit when moved. Cool the pie completely on a cooling rack for a few hours, and then in the fridge for up to overnight, at a minimum for 4 hours. This allows the filling to set completely. Slice and serve with your favorite whipped cream. Pie will last for 4 days, covered in the fridge, but crust will get a bit moist over time. 


    Fat + Flour = Crust Power!The pastry, with just enough water to hold it together.Roll, fit and crimp. I really like using a scissors to trim excess pastry.Now, mix the filling. Taste it, too. No one likes an under-spiced pumpkin pie.Pour into crust, no pre-baking required. Bake, admire how awesome your kitchen smells, and contemplate whipped cream toppings.

    Pie for breakfast = breakfast of champions. With extra whipped coconut cream, please!!


    Pumpkin Pie Filling Option 2 // plant-based; vegan; soy-free // makes 1 9" or 10" pie //

    • 2 ½ cups pumpkin puree
    • ½ cup raw cashews, soaked, drained and rinsed
    • ¼ cup coconut cream
    • ½ cup organic sugar of choice, like white, brown, coconut or sucanant
    • 2 tsp molasses
    • 1 TB agave, maple syrup or honey
    • 2 TB arrowroot powder 
    • 2 tsp cinnamon
    • ½ tsp ground ginger or ½” piece fresh, grated
    • ¼ tsp freshly grated nutmeg
    • pinch cloves
    • ¼ tsp sea salt
    • 2 tsp vanilla
    • 1 TB bourbon (optional)

    Quick Crispy Spelt Crust // plant-based; vegan; soy-free; nut-free // makes one 9" or 10" pie crust //

    • ¾ cup spelt flour (I use Bob's Red Mill)
    • ¾ cup whole wheat pastry flour OR other flour of choice
    • 1 TB ground flax seeds
    • 6 TB virgin coconut oil OR a 50:50 ratio of virgin coconut oil:Earth Balance (use soy-free Earth Balance if desired)
    • 6 TB plant-based milk (use a non-soy milk if desired)
    • ½ tsp sea salt
    • ½ tsp apple cider or coconut vinegar
    • 1 TB white sugar, brown sugar or sucanant
    1. To make the pie crust, sift flours, sea salt, flax seeds, sugar together. Melt the milk and coconut oil together, and then add to the flour mixture. Stir briefly, but make sure everything is mixed well.
    2. Allow pastry to sit for 5 minutes. Then, roll out as any pie crust, following the directions for the traditional pie crust above. The pastry for this crust will be more delicate, and can stick to the rolling surface so be sure to use plenty of flour to help roll the pastry out.
    3. Although I do not recommend chilling the pie dough in a disc as the traditional crust as it gets too firm, you CAN chill in the fridge once in pie plate, up to 1 day ahead of time, covered tightly with plastic wrap to prevent drying.
    4. When you are ready to make the pie, preheat oven to 450F. Make the filling by adding everything into a blender, and pureeing until the cashews are completely smooth. If you want more texture to the filling, simply reserve 1 cup of the pumpkin puree ad stir it in after pureeing the filling. That is my favorite method to use! Taste the filling, adjusting spices if necessary.
    5. Pour the filling into the prepared crust, tap on the counter one or two times to get rid of air bubbles, and smooth the top out with a spoon or spatula. Bake for 15 minutes at 450F, and then for another 35-40 minutes at 350F. If your crust is getting too brown, simply shield it with tin foil or parchment. The filing will be soft, and may wiggle a bit. Cool the pie completely on a cooling rack for a few hours, and then in the fridge for up to overnight, at a minimum for 4 hours. This allows the filling to set completely. Slice and serve with your favorite whipped cream. Pie will last up to 4 days covered in the fridge, with the crust getting only slightly less crispy.

     Crust time: simply sift, mix and roll. No chilling required for this one. Mix it all up...being gentle, don't over mix or else you will have a tough crust.Crust purists would prbably sneer at you now, but eh...whatever.This crust is a bit more delicate than others, so just be gentle, use enough flour to prevent sticking, and when in doubt, just patch up any holes or tears that happen. Gingerly put into your pie pan, trim the edges, fold under and crimp.Ok, now onto the filling! Our secret weapons: soaked cashews and coconut cream!I put 1 cup of pumpkin puree in a bowl, and then everything else in a blender to puree. I did this to keep some texture to the filling.Puree until smooth...this took me about 2 minutes in a Vitamix, but let your blender run as long as you need to. Your neighbors may hate you, buuuut pie!Mixed with the other 1 cup of pumpkin puree.Pour into prepared pie shell, tap on the counter to rid any air bubbles, smooth out and bake!You're well on your way to pie...it should smell like autumn-spice heaven, and give any stupid pumpkin spice latte a run for it's money.After you've let the pie cool and set, you can slice and enjoy! Pie for breakfast, as I already stated, is pretty much the best thing on a chilly fall moring. With hot coffee, of course.Enjoy!

  • Homemade Pumpkin Puree

    The leaves are turning colors, the air is crisp, my fruit bowl is full of Honey Crisp and Spartan apples (need to do something about that...), and there are squash/pumpkins scattered around our apartment. That meant only one thing this past week: it was time for pie. Pumpkin pie.

    At first, I was going to go present to you a post all about 1) how to make your own pumpkin puree and 2) how to make a delicious, scrumptious, perfect plant-based pumpkin pie, complete with a coconut oil crust. I have two filling options and two crust options to share with you, both yielding a perfect plant-based pumpkin pie.

    However, as I typed the post out, I realized that it was going to be a BEAST. A pumpkin beast. So, this week, I present to you two installments: 

    • First: how-to make your own pumpkin puree    

    and....

    • Second: how-to make your very own, shove-you-entire-face-in-it-because-you-made-it-yourself plant-based pumpkin pie. It tastes amazing, has a texture very similar to the traditional pumpkin custard pie, and is full of those autumn spices that we all know and love.

    **Disclaimer: both versions of the classic pumpkin pie were tested not once, not twice, but three times. Each trial was tested and approved by at least 2 pumpkin pie taste testers, professionals in the realm of traditional pumpkin pie eating. Later in the season, I will share with you another version that has been approved by my dairy-farming family members. Yeah, it is that great, and a real show-stopper.**

    I love pumpkin pie. However, did you know that there is a secret among the old-skool bakers? The sneaky grandmas? Maybe even your parents? Well, I'll save you a childhood of lies (that is a bit dramatic!), deceit and folly: your pumpkin pie, the best one you've ever tasted, is made from squash. Yep-squash. Technically, pumpkin is squash, but I am talking about what we know as squash: butternut, kabocha, butterkin...a dense, sweet, intensely orange, not-too-stringey squash variety works wonders in a pumpkin pie. Why? Well, did you ever purchase a "pie" pumpkin and have it turn out to be too stringey, fiberous or not sweet enough? There is your answer. Legit squash is a fail-safe: always dense, sweet and never stringey. 

    My grandma...she is so sneaky...she had been using her homegrown butternut squash in her pies for years. YEARS. before my mom broke the news to me and my sister. I still remember that day: I was young, we were baking pies together, and my mind was blown. Squash? Ew. At the time, I hated squash. But after I tried that squash pie the next day, I knew my grandmother's secret: Perfect pumpkin pie=butternut squash pie. Still delicious, with a scoop (ok, ok...mound) of real whipped cream on top. I was in heaven as a kid, right there. The sweet, dense spicy pie contrasting with the cool, creamy, rich whipped cream. Today, a high-quality can of coconut cream with a touch of maple syrup, whipped to perfection, makes for a perfect topping for the perfect plant-based pumpkin pie. 

    Really, I should have known: she never grew pie pumpkins...only squash....silly me. Silly pumpkins.

    Making your own pumpkin or squash puree is SO. EASY. It is a perfect task for a weeknight that is chilly, or do it over the weekend. The canned stuff is great for in a pinch-but if you have the time, roast a few sugar/pie pumpkins and butternut squash (kabocha and butterkin work too), and puree the sweet, bright-orange flesh for a real treat for your next pie, loaf of pumpkin bread, soup, or even homemade pumpkin spice latte (yes, I did say that).

    Keep your eyes on the prize: PIE!!! 

    The pumpkin puree will keep for 1 week in the fridge in a covered container, or freeze it for a few months. I like to portion mine out into 16oz (~2 cups) portions, enough for a pie, in bags, label it (I forget everything) and freeze it for future pumpkin needs. Be sure to squeeze our the air when you do freeze to prevent freezer burn. Totally worth it. So do it. Now!!



    Pumpkin Puree // yield depends on how many pumpkins or squash you roast, and how big they are // plant-based; vegan; soy-free; nut-free; gluten-free; oil-free option //

    • Pie Pumpkins or Butternut Squash (or other variety of dense, sweet squash, like Kabocha)
    • Olive or other neutral cooking oil (optional, but helps prevent occasional sticking)

    1. Preheat oven to 350F. Line a large sheet tray with parchment. Cut the stem end or remove the stem from the pumpkin, cut in half the down the stem end, and scoop out the seeds and pulp (save those for making roasted pumpkin seeds if you like).

    2. Lightly oil the insides of the pumpkin (optional, but helps prevent occasional sticking), place cut side down on the parchment, and roast until tender. This depends on your pumpkin and oven. It took me about 1.25 hours. The pumpkin should be easily pierced with a fork when it is done. Take the cooked pumpkins out, and allow to cook as-is on the tray until they can be handled, about 30 minutes up to overnight.

    3. When cool, simply peel off the skin or scoop the flesh out. Puree to desired smoothness in a blender or food processor or with an immersion blender. Store in the fridge or freeze in desired quantities until you want to use it. 



    First things first, find a pumpkin...or squash, or two or three. I roasted 2 larger pie pumpkins, and got about 8 cups of puree. I would suggest you roast at least 2 at a time to make this process worth your while. It is worth your while...because pie!!Next, be-head the pumpkin, and carefully chop in half down the stem end.Ta daaaa!Scoop out the goop and seeds, reserving the seeds if you wish to roast them later.Ok, now plop cut side down on a lined baking tray and if desired, *lightly* coat with a neutral cooking oil. I used olive oil. This helps prevent the pumpkin from drying out and also sticking to the sheet, but is not necessary.Bake for 1 to 1.5 hours, or until a fork is easily poked into the pumpkin or squash. Allow to cool until you can safely handle them, and either scoop the flesh out OR simply peel the skin off. Puree in a blender, food processor or with an immersion blender. Now, you're ready to make a pie, or use this puree in any recipe that calls for pumpkin puree: bread, muffins, soups, hummus/dips...pumpkin galore! 

    Or, simply portion it out and freeze it for a few months.