Maple Pumpkin Pie

Maple Pumpkin Pie
4.5 from 4 ratings
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“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.
Prep Time
30
minutes
Cook Time
30
minutes
Servings
8
servings
Total time: 60 minutes
Ingredients
  • basic pie pastry, enough for a 9-inch pie
  • 1 egg yolk
  • 1 tablespoon full-fat coconut milk
  • 2 cup pumpkin purée
  • 3 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
  1. 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.
  2. 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.
  3. 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.
  4. Roll out the leftover pie pastry between two sheets of parchment paper. Use cookie cutters to cut into shapes.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
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