Maple Pumpkin Pie

The best dessert for fall: It’ll soon become an annual tradition to celebrate the season
Editor
Maple Pumpkin Pie

Erin Kunkel © 2016

“This is my favorite dessert of the season, and I cannot wait for the excuse to make it every year. A little secret: my favorite way to eat it is cold, straight from the fridge, and sometimes for breakfast!” says Danielle Walker, author of Against All Grain Celebrations.

Walker is the author of the New York Times best-selling cookbook series Against All Grain, and the voice behind one of the most popular grain-free blogs on the internet, againstallgrain.com. After being diagnosed with an autoimmune disease and suffering for many years, Walker healed herself through dietary changes, and she is a testament to how food can nourish and heal our bodies. Walker’s new book, Against All Grain Celebrations, focuses on remaking classic dishes in healthy, flavorful, easy-to-prepare ways that will satisfy everyone at your table. These recipes will help you to easily host guests with various food allergies, as well as a crowd of regular grain-eaters.

This recipe is reprinted with permission from Danielle Walker’s Against All Grain Celebrations: A Year of Gluten-Free, Dairy-Free, and Paleo Recipes for Every Occasion by Danielle Walker, copyright © 2016. Published by Ten Speed Press, an imprint of Penguin Random House, LLC. To buy a copy of the book, please click here.

8
Servings
313
Calories Per Serving
Deliver Ingredients

Ingredients

For the pastry:

  • Basic pie pastry, enough for a 9-inch pie
  • egg yolk
  • 1  Tablespoon  full-fat coconut milk

For the filling:

  • 2  Cups  pumpkin purée
  • eggs
  • 1/2  Cup  full-fat coconut milk
  • 1/2  Cup  maple syrup or honey
  • 1  Teaspoon  ground cinnamon
  • 1/2  Teaspoon  ground ginger
  • 1/2  Teaspoon  ground nutmeg
  • 1/4  Teaspoon  ground cloves
  • 1/4  Teaspoon  ground cardamom
  • 1/2  Teaspoon  finely grated lemon zest
  • 1  Teaspoon  vanilla extract
  • 1/4  Teaspoon  kosher salt
  • Whipped cream, to serve

Directions

For the pastry:

Preheat the oven to 325 degrees F and line a baking sheet with parchment paper. Roll the dough out and press it 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. Crimp or flute the edges with your fingers. Keep any leftover pie pastry to decorate with.

Cut a round of parchment paper to fit the bottom of the crust. 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 more minutes, until the crust is golden. Leave to cool completely on a wire rack.

Roll out the leftover pie pastry between two sheets of parchment paper. Use cookie cutters to cut into shapes.

Make egg wash by mixing the egg yolk and coconut milk. 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 degrees F. Place the pie shell on a rimmed baking sheet and brush the edges with the remaining egg wash.

For 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. Cover the crust with foil and continue baking for 20 minutes, until the custard has set but still jiggles slightly in the center. Turn off the oven and leave the pie in the oven, with the door slightly open, for 30 minutes.

Cool at room temperature on a wire rack. Place the decorative cut-outs around the perimeter of the pie. Place the pie in the refrigerator to set fully, about 2 hours. Serve with whipped cream.

Nutritional Facts

Total Fat
13g
19%
Sugar
15g
17%
Saturated Fat
3g
13%
Cholesterol
2mg
1%
Carbohydrate, by difference
43g
33%
Protein
6g
13%
Vitamin A, RAE
8µg
1%
Vitamin K (phylloquinone)
13µg
14%
Calcium, Ca
44mg
4%
Choline, total
2mg
0%
Fiber, total dietary
5g
20%
Fluoride, F
5µg
0%
Folate, total
8µg
2%
Iron, Fe
2mg
11%
Magnesium, Mg
22mg
7%
Phosphorus, P
178mg
25%
Selenium, Se
1µg
2%
Sodium, Na
70mg
5%
Water
16g
1%